Brokkolibratlinge mit Radieschensalsa (broccoli patties with radish salsa)
Broccoli patties made from steamed broccoli chopped fine rather than blended smooth, which keeps enough texture in the mixture to bind with egg and breadcrumbs without turning to paste, next to a crunchy raw radish salsa that provides the contrast the soft patties need. Squeezing the steamed broccoli dry before chopping is what keeps the patties from being too wet to hold their shape in the pan.
Prep25 min
Cook20 min
Rest20 min
Servings4
Christoph's broccoli patties with radish salsa, the broccoli squeezed dry before chopping to keep the mixture from being too wet.
Ingredients
Units
Temperature
Servings
Patties
- 500 g broccoli, cut into florets rounded
- 100 g onion, finely chopped rounded
- 2 eggs rounded
- 80 g breadcrumbs rounded
- 50 g shredded cheese rounded
- 30 ml neutral oil, for frying rounded
- to taste fine salt rounded
Radish salsa
- 150 g radishes, finely diced rounded
- 50 g red onion, finely chopped rounded
- 15 g fresh parsley rounded
- 15 ml lemon juice rounded
- 15 ml olive oil rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Steam the broccoli florets for 5 minutes, until just tender. Let cool slightly, then squeeze firmly in a clean kitchen towel to remove excess water.
- Chop the squeezed broccoli finely with a knife, leaving some texture rather than mashing it smooth.
- Combine the chopped broccoli, onion, eggs, breadcrumbs, cheese and salt. Mix thoroughly.
- Shape into 8 patties. Chill for 20 minutes.
- Combine all the salsa ingredients in a bowl while the patties chill.
- Heat the oil in a pan over medium heat. Fry the patties for 3 to 4 minutes per side, until golden brown and firm. Serve with the radish salsa.
Notes
- Squeeze the steamed broccoli dry before chopping. Broccoli holds a surprising amount of water; skipping this step leaves the patty mixture too wet to hold its shape in the pan.
- Chop by hand rather than blending. A food processor turns the broccoli to paste, which binds too smoothly and loses the texture that makes these patties, not a broccoli fritter.
- Chill the shaped patties before frying, so the egg and breadcrumbs have time to firm the mixture up before it meets the heat.
- The raw radish salsa is what makes this dish, its crunch and sharpness are the contrast the soft patties need; don’t skip it in favour of a heavier sauce.
Ingredient substitutions
- Broccoli can be swapped for cauliflower, steamed and squeezed the same way.
- Any hard, well-flavoured cheese works in the patties.
- A pinch of chili flakes in the salsa adds a little heat.
From Christoph Mayer