Every Day Kitchen cook-along: Easy broccolini, pea and soft herb fritters with yoghurt dip

Fritters are one of the greatest dinners. You can make them in less than 15 minutes, kids love them (and big kids too) and they're a perfect finger food with a delicious dipping sauce.

Even better, you fill them full of veggies, which means more of the good stuff for everyone. You can serve them as a side if you like, but in our house these are the main event.

These ones use blitzed-up broccolini stalks as the main component of the fritter base, which is just delicious because of the sweetness of a broccolini stalk.

Oh, and by the way, broccolini is not baby broccoli. I know, my mind was blown too.

It's actually a cross between broccoli and Chinese kale (gai lan), which is where it gets its lovely stalk from. The leaves and stalk are all part of the flavour and charm of this vibrant green vegetable.

I also use frozen peas in this recipe — you don't even need to defrost them — and they just add to that lovely green freshness, topped off with the fragrant herbs all through the fritters and yoghurt dip.

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Broccolini, pea and soft herb fritters with yoghurt dip recipe

Fritter ingredients:

• 1 bunch broccolini – florets removed from the stalks and broken up, stalks reserved
• 1 cup frozen (or fresh) peas, no need to defrost
• 3 eggs
• ⅓ cup grated parmesan (look for rennet free if you want it to be vegetarian)
• handful of fresh mint
• handful of fresh dill
• 2-3 tablespoons rice flour
• pinch of salt
• olive oil, for frying

Herbed yoghurt dip ingredients:
Note: quantities are up to you

• 1 cup Greek yoghurt
• fresh dill, picked from stalks and finely chopped
• fresh mint, removed from stalks and shredded finely
• 1 teaspoon (or more) crushed garlic
• fresh lemon juice

Method:

1. First, make your yoghurt dip. Mix the ingredients together and set aside to infuse. The longer it sits, the better.
2. Next, make your fritters. In a small food processor, add your broccolini stalks, a handful each of fresh mint and dill and blitz until it's finely chopped.
3. Whisk your eggs in a large bowl and then tip in your frozen pes, along with the blitzed broccolini stalks and parmesan and mix well. Add the broccolini florets and 2 tablespoons of rice flour and mix well (add a little more rice flour if it looks too wet). Taste for seasoning.
4. Heat some olive oil in a large frypan and drop spoonfuls of the mixture into the hot pan, flattening them out to make fritters and fry on each side until golden. Remove from the pan and rest on paper towel to drain excess oil. Repeat the process until all the mix is used. Serve with the yoghurt dip.

Note: These fritters work really well hot or cold and even make great lunchbox fillers for the kids.

You can serve them with additional toppings, including bacon or smoked salmon, but I think they are perfect as a vegetarian or meat-free meal all on their own.