broccolini and harissa fritters

  • 2 bunches (about 400g) broccolini
  • ¼ cup (50g) white chia seeds
  • 4 eggs
  • 2 teaspoons harissa paste
  • ⅔ cup (50g) finely grated parmesan
  • 1 cup coriander leaves and stems, finely chopped
  • 1 teaspoon sea salt flakes
  • cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • watercress leaves, to serve
  1. Cut 1 bunch of the broccolini in half. Slice the tops in half lengthways and set aside. Finely chop the remaining broccolini and place in a large bowl. Add the chia seeds, eggs, harissa, parmesan, coriander, salt and pepper and mix to combine. Set aside for 20 minutes to thicken.
  2. Heat half of the oil in a large non-stick frying pan over medium heat. Working in batches, add ¼ cups of the mixture to the pan and top with the reserved broccolini tops, cut-side up. Cook for 3 minutes, turn and cook for a further 2–3 minutes or until golden and cooked through, adding the remaining oil as necessary. Sprinkle with salt and pepper and serve with watercress. Makes 8

Photography: Chris Court

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