Mains

Baked Broccoli Corn Fritters with Jasmine Rice and Creamy Yellow Curry Sauce

jump to recipe

Baked Broccoli Corn Fritters with Jasmine Rice and Creamy Yellow Curry Sauce

Gluten-free | Vegetarian

Author: 

My Kale Kitchen

Prep: 
15 Minutes
Cook:
45 Minutes
Total: 
1 Hour
Serves 2

Ingredients

This recipe post is sponsored for Roland Foods.

Broccoli Corn Fritters

  • 1 head of broccoli (14-16 florets)
  • 3 cloves of garlic
  • 10 whole Roland® Medium Baby Corn, drained
  • 1/3 cup + 1 tbsp green onions, chopped
  • Juice of 1 medium lemon
  • ½ + 1/3 cup grated mozzarella or cheddar (dairy-freemozzarella used here)
  • ½ cup almond flour (or flour of choice)
  • 1½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¾ tsp salt (or to taste)
  • ¼ tsp cayenne powder (or to taste)
  • Olive oil to brush of fritters

Creamy Yellow Curry Sauce

  • ½ cup coconut milk
  • 1 tbs Roland® Cream of Coconut
  • 1 – 2 tbsp Roland® Yellow Curry Paste
  • Optional: Pinch turmeric for a vibrant yellow color

Other Ingredients

  • Roland® Jasmine Rice, quantity to preference
  • Handful of micro-greens of choice
  • Optional: Sprinkle of red pepper flakes

Note: To save time, prepare rice and yellow curry sauce while the fritters are baking

Instructions

  1. Broccoli Corn Fritters: Preheat oven to 3750F and prepare a baking tray.
  2. Steam or lightly boil broccoli florets and garlic. The broccoli should be cooked through, lightly crunchy, but not mushy.
  3. Coarsely blend, grind or mash together, broccoli, garlic and baby corn. Be careful not to blend the mixture too finely, there should be small, textured, pieces in the mixture.
  4. Transfer mixture to a large bowl and mix in remaining ingredients, except olive oil. Using your hands, knead and squeeze the mixture in order for it to come together. Make 6 fritters and place them on the prepared baking tray. If the mixture is too wet, add some more flour, 1 tbsp at a time. If the mixture is too dry, add some olive oil, 1 tsp at a time.
  5. Brush some olive oil on the fritters and bake for 45 minutes until golden-brown and crispy. Monitor the fritters as oven temperatures vary. Allow fritters to cool on the baking tray until safe to handle, and transfer over to a plate or cooling rack.
  6. Jasmine Rice: Follow package instructions and prepare Jasmine Rice.
  7. Yellow Curry Sauce: Add coconut milk and coconut cream to a saucepan and stir/whisk until creamy and well combined. Place the saucepan on medium heat. Once the coconut mixture starts to heat up add yellow curry paste. For a strong flavor, add 2 tbsp, for a subtle flavor add 1 tbsp. Keep stirring while cooking until the paste has completely dissolved. Optional: Add a pinch of turmeric for a more vibrant yellow color. Continue to cook while stirring until the yellow curry is hot, but not boiling. If you prefer a thicker curry, allow the mixture to boil for 20-30 seconds. Remove from heat and set aside.
  8. Assemble: Serve fritters on a bed of jasmine rice with yellow curry poured on top of on the side, Garnish with micro-greens and red pepper flakes.

Thank you for visiting!

Have a look around at our favourite recipes and stay a while.

Trending

Baked Broccoli Corn Fritters with Jasmine Rice and Creamy Yellow Curry Sauce
Rainbow Braided Bread
Crispy Jackfruit Mango Sushi with Sriracha Mayo
Garlic-Butter Rosemary Dinner Rolls
Dark Chocolate Protein Peppermint Cake Balls

You Might Also Like

Baked Broccoli Corn Fritters with Jasmine Rice and Creamy Yellow Curry Sauce
Crispy Jackfruit Mango Sushi with Sriracha Mayo
Fusion Bun Tikki
Ginger Noodles with Crispy Curried Oyster Mushrooms and a Side Lentil Salad
Veggie Butterfly Pea Noodle Salad

Leave a comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
LET'S CONNECT
COPYRIGHT © MY KALE KITCHEN CREATIVE 2024
•
TEMPLATE BY
Saevil Row