Preparation time: 25 min
Cooking time: 55 min
Makes: 18
300 g broccoli, cut into chunks
200 g ground almonds
10 ml (2 t) baking powder
5 ml (1 t) turmeric
2.5 ml (½ t) ground cumin
1 chilli, thinly sliced
2 spring onions, finely sliced
Handful coriander, roughly chopped
1 egg, lightly beaten
Salt and pepper
Oil for deep-frying
Chutney
15 ml (1 T) oil
2 onions
5 cm ginger, sliced
15 ml (1 T) mustard seeds
2, 5 ml (½ t) turmeric
2, 5 (½ t) chilli flakes
2, 5 (½ t) cinnamon
2, 5 (½ t) all-spice
Salt and pepper
600 g peaches, halved
100 g currents
60 ml (? c) brown sugar
250 ml (1 c) apple cider vinegar
- Place broccoli in a saucepan with 250 ml (1 c) water and allow to simmer gently until cooked through and soft. Remove the broccoli from the water and reserve the liquid for later. Purée the broccoli in a blender until completely smooth.
- Place the ground almonds, baking powder, turmeric, cumin, chilli, spring onions and coriander into a bowl and mix until just combined.
- Add egg to the broccoli purée and mix until combined. Add the broccoli purée to the almond mix with 60 ml (¼ c) reserved water to make a thick batter. Season with salt and pepper.
- Place the oil in a deep saucepan over medium heat until hot. Deep-fry spoonfuls of batter in hot oil for 3 minutes or until lightly golden brown and cooked through. Remove from the oil, drain on paper towel lined tray and season.
- Chutney: heat oil in a pan over medium heat, add onions and cook until soft. Add the ginger, mustard, turmeric, chilli, cinnamon, all-spice, salt and pepper. Cook for 2 minutes. Stir in the peaches, currents, sugar and vinegar, reduce heat cover the pan and cook for 45 minutes or until thick. Set aside to cool.
