Broccoli Fritters
Whip up a batch of these broccoli fritters with lemon yoghurt sauce to feed your family. Using the broccoli stalk as well as the florets makes them go further.
Bread Aioli
Thick, creamy, tangy and delicious; this bread aioli is a great way to use up stale and even frozen bread. Serve it as a dip or a sauce.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 180g stale white bread with crusts removed (see tips below for ideas on how to use the crusts)
- 4 tablespoons milk
- 1 fresh garlic clove
- 3 cloves roasted garlic
- 1 egg
- 1 egg yolk
- 2 tablespoons lemon juice
- ½ cup oil (vegetable or olive)
- Salt and pepper to taste
Method
- Break or dice the bread into pieces and soak in milk for 5 minutes. The bread will absorb the milk and soften.
- Add garlic cloves, egg and egg yolk, lemon juice and soaked bread to food processor. Blitz thoroughly until smooth.
- Slowly drizzle oil into the running food processor in a thin stream and watch as it thickens slowly then dramatically into a thick white mayonnaise.
- Season with salt and pepper to taste.