But anyway, what took me so long, you wonder? Work, firstly. You might have already seen it on Instagram, I joined the team at HEJ Coffee in Bermondsey as their food manager, designing the weekly changing menu, writing recipes, working in the kitchen, doing social media and some other marketing activities. I love the job a lot as well as I do the team, but bearing in mind that I’m also (or, honestly spoken: primarily) a full-time MBA student you might guess that there is not much time left for blogging.
But, I’m not the kind of person that would say “I don’t have time”, it’s rather “It is not a priority” to me, and I guess I’m just going through a phase where blogging is not a priority. And I actually enjoy this time off, being a hundred percent busy and focused in real life, and earning money through hard work.
But (and that’s the last but for today): I miss cooking! It’s ridiculous how I simply can’t enjoy some time off “just” spending it in my kitchen, trying, styling and shooting new recipes; but as soon as I don’t have time for that anymore I miss it like crazy. Thus, I will try to squeeze in as much time as possible to keep you in the loop here.
So, let’s make those broccoli fritters with guacamole, shall we!? The original recipe is from Hemsley&Hemsley’s cookbook “The art of eating well”, just in case you’re wondering.
Enjoy your sunny sunday!
Broccoli fritters with guacamole
For approx. 10 fritters (serves two as a snack):
1 large broccoli
2 spring onions
2 garlic cloves
1/2 unwaxed lemon
80 g wholemeal spelt flour (or any other flour, or ground almonds)
50 g grated parmesan cheese
1 handful of parsley
Sea salt and freshly ground black pepper
For the guacamole:
1 large avocado
Juice of half a lemon (use the leftover juice of the lemon used for the fritters)
2 tablespoons plain yogurt
1 tablespoon olive oil
1 spring onion
1 garlic clove
Sea salt, freshly ground black pepper and chili flakes
Wash the broccoli and grate the whole piece (including the stalk) on the coarse teeth of the grater. Wash and thinly slice the spring onions. Peel the garlic cloves and finely chop them. Mix broccoli, spring onion and garlic in a large bowl.
Wash the lemon, grate the zest and squeeze 1 teaspoon of lemon juice out of it, add both to the broccoli.
Add the flour and parmesan cheese to the bowl, wash, spin dry and chop the parsley, add both to the bowl, season with salt and pepper to taste and mix the batter well with two metal spoons or your hands.
In a small bowl, beat the egg, stir it into the mixture. If you find the dough too watery, add more flour, if it seems to dry, add one more beaten egg.
Preheat the oven to 170° C (fan). Line a baking tray with parchment paper.
Shape about ten little fritters, using two spoons (or your hands), and arrange them on the baking tray. Bake for about 20 minutes until firm and brown.
In the meantime, peel and mash the avocado. Mix it with the lemon juice, yogurt and olive oil. Wash and thinly chop the spring onion, peel and finely chop the garlic, stir both into the guacamole. Season with salt, pepper and chili flakes to taste, and mix well.
Arrange the fritters on two plates and serve with the guacamole. I made a spinach and herb salad with it to make it a proper meal.