Broccoli and Sweetcorn Rice Fritters with Coriander Sauce

Broccoli and sweetcorn rice fritters served with a vibrant coriander sauce are a delightful, healthy, and flavorful dish that’s perfect for a light meal or appetizer. The combination of rice, sweetcorn, and broccoli creates a crispy fritter that is complemented by the zesty, herbaceous coriander sauce. With a relatively short preparation time and using basic equipment, this dish can be easily made at home, offering both nutritious and delicious results.

You can make a vegan version of this dish if you like where the grated cheese is replaced with a vegan cheese substitute.

Ingredients:

For the Fritters:

• 1 cup cooked rice (preferably leftover or cooled)
• 1/2 cup fresh or frozen sweetcorn kernels
• 1/2 cup finely chopped broccoli florets
• 1/4 cup chopped spring onions (scallions)
• 1/4 cup grated cheese (optional, cheddar or mozzarella)
• 2 tbsp all-purpose flour (or chickpea flour for a gluten-free option)
• 1 large egg
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp vegetable oil (for frying)

For the Coriander Sauce:

• 1/2 cup fresh coriander (cilantro), roughly chopped
• 1 small garlic clove
• 1/4 cup plain yogurt (or a plant-based alternative)
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 green chili or 1/4 tsp chili flakes for heat

Equipment Needed:

• Mixing bowls (small and large)
• Whisk or fork
• Knife and cutting board
• Grater (for cheese)
• Frying pan or skillet (non-stick preferred)
• Spatula
• Food processor or blender (for the coriander sauce)
• Paper towels (for draining fritters)
• Measuring cups and spoons

Preparation Time:

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

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Preparation:

Step 1: Prepare the Fritter Mixture

1. Cook the rice if it’s not already prepared. You can use leftover rice or quickly cook 1/2 cup of uncooked rice, which should yield about 1 cup of cooked rice once done.
2. In a large mixing bowl, combine the cooked rice, sweetcorn kernels, chopped broccoli florets, and chopped spring onions. The broccoli should be finely chopped to ensure it softens while cooking. If using cheese, add it now for extra flavor and binding.
3. In a small bowl, whisk the egg and add it to the mixture.
4. Add the flour, ground cumin, smoked paprika, salt, and pepper. Mix everything well until fully combined. The mixture should be thick enough to form patties. If it feels too wet, add a bit more flour; if too dry, add a splash of water or another egg.

Step 2: Make the Coriander Sauce

1. While the fritter mixture rests, make the coriander sauce. In a food processor or blender, add the fresh coriander, garlic clove, yogurt, lime juice, olive oil, salt, and pepper. If you want a little spice, you can add a small green chili or chili flakes at this stage.
2. Blend until smooth. Taste and adjust seasoning or lime juice as needed. If you prefer a thinner sauce, add a teaspoon of water or olive oil.
3. Set the sauce aside or refrigerate it while you cook the fritters.

Step 3: Shape and Cook the Fritters

1. Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium heat.
2. Form the rice and vegetable mixture into small patties, about the size of your palm (approximately 2-3 inches wide). You should get around 6 fritters.
3. Once the oil is hot, carefully place the fritters into the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully with a spatula.
4. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.

Step 4: Serve

1. Arrange the fritters on a plate and drizzle generously with the coriander sauce.
2. You can serve any remaining sauce on the side for dipping.
3. Optionally, garnish with extra coriander leaves or a sprinkle of chili flakes for a touch of color and spice.

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Nutritional Information (per serving):

• Calories: 350-400 kcal
• Protein: 12-15 g (with cheese), 8-10 g (without cheese)
• Carbohydrates: 45-50 g
• Fat: 15-18 g
• Fiber: 4-5 g
• Vitamin C: 25-30% of the daily recommended intake
• Calcium: 15-20% of the daily recommended intake (with cheese)
• Iron: 10-12% of the daily recommended intake

Nutritional Benefits:

• Broccoli is a nutrient-dense vegetable high in vitamin C, fiber, and antioxidants.
• Sweetcorn provides healthy carbohydrates, fiber, and essential vitamins like B vitamins and magnesium.
• Rice offers a carbohydrate base that helps make this dish filling, and using whole-grain rice increases fiber content.
• Coriander in the sauce delivers a fresh, citrusy flavor and contains anti-inflammatory and antimicrobial properties.
• The yogurt in the sauce adds probiotics (if using dairy) and some protein.

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Tips and Variations:

1. Make it Vegan: To make the fritters vegan, omit the egg and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Also, use a plant-based yogurt for the coriander sauce.
2. Add More Vegetables: Feel free to add other finely chopped vegetables to the fritter mixture, such as carrots, spinach, or zucchini, for added color and nutrition.
3. Make it Spicier: Add a finely chopped green chili or a pinch of cayenne pepper to the fritter mixture for a spicy kick.
4. Gluten-Free Option: Use chickpea flour or gluten-free all-purpose flour instead of regular flour to make the fritters gluten-free. Chickpea flour also adds a mild nutty flavor and extra protein.
5. Serve with Sides: Pair the fritters with a side salad or roasted vegetables for a more complete meal.

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Storage and Reheating:

• Storage: Store any leftover fritters in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the fritters in a skillet over medium heat until warmed through, or in the oven at 180°C (350°F) for about 10 minutes to retain their crispiness.