Brokkolibratlinge mit Radieschensalsa (broccoli patties with radish salsa)
Units
Temperature
Servings
Ingredients
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
Method
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.