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Broccoli fritters with anchovy fried eggs recipe

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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

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.
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.
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.
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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