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Broccoli fritters with anchovy fried eggs recipe

Broccoli fritters with anchovy fried eggs recipe

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Created by The Tesco Recipes team

Try something different for your weekend brunch with these cheesy broccoli fritters, topped with a perfect fried egg that's flavoured with anchovies. Don't knock it 'till you've tried it, the tinned fish adds a rich salty savouriness. See method

  • Serves 2
  • Takes 20 mins
  • 413 calories / serving

Ingredients

  • 200g pack purple sprouting broccoli, chopped
  • 50g spinach
  • 1 large garlic clove, crushed
  • 60g self-raising flour
  • 20g Parmesan, finely grated
  • 6g fresh dill, finely chopped
  • 4g fresh chives, finely chopped
  • ½ lemon, zested
  • 3 large eggs, 1 lightly beaten
  • 2 tbsp milk​
  • ½ tbsp olive oil
  • 3 tinned anchovies, finely chopped, plus ½ tbsp oil (from the tin)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1725kj
    413kcal     21%

  • Fat

    22g 31%

  • Saturates

    6g 31%

  • Sugars

    3g 4%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 26.3g Protein 26g Fibre 4.8g

Method

  1. Boil the broccoli for 3 mins, then transfer to a bowl of cold water. Add the spinach to the boiling water and cook for 30 secs, then drain, press out as much liquid as possible and roughly chop. Drain the broccoli when cool. 
  2. Stir the garlic, flour, Parmesan, herbs and lemon zest together in a mixing bowl and season well. Whisk in the beaten egg and milk until just combined (it will be a very thick batter), then stir in the broccoli and spinach. 
  3. Heat the oil in a nonstick frying pan over a medium-high heat; spoon in a quarter of the batter at a time to make 4 fritters. Cook for 5 mins until the bases are golden, then flip and cook for another 2-3 mins until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm. 
  4. Heat the anchovy oil and chopped anchovies in the frying pan over a medium-high heat and fry the remaining eggs for 3-4 mins, regularly basting with the anchovy oil until the whites are set and crispy around the edges. Serve on top of the fritters with a crack of black pepper.

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