Name: Broccoli, bacon and quinoa fritter slice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 9.20 gm extra virgin olive oil; 175g shortcut bacon rashers, finely chopped; 2 green onions, thinly sliced; 2 garlic cloves, crushed; 2 tsp finely grated lemon rind; 500g cauliflower florets; 450g broccoli florets; 3 eggs, lightly beaten; 41.20 gm milk; 125.00 ml plain flour; 125.00 ml chopped fresh flat-leaf parsley leaves; 82.50 ml chopped fresh mint leaves; 82.50 ml frozen peas; 250.00 ml cooked quinoa; 1 long red chilli, chopped; 0.60 gm sea salt; Salad leaves, to serve

Broccoli, bacon and quinoa fritter slice

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Budget-friendly dinner winner loaded with veggies: Fritter and savory slice combo, featuring 4 veggie serves per portion.

Ingredients:

9.20 gm extra virgin olive oil
175g shortcut bacon rashers, finely chopped
2 green onions, thinly sliced
2 tsp finely grated lemon rind
500g cauliflower florets
450g broccoli florets
3 eggs, lightly beaten
125.00 ml chopped fresh flat-leaf parsley leaves
82.50 ml chopped fresh mint leaves
82.50 ml frozen peas
250.00 ml cooked quinoa
1 long red chilli, chopped
0.60 gm sea salt
Salad leaves, to serve

Instructions:

Preheat the oven to 220C/200C fan-forced. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper, allowing 3cm of paper to hang over the edges.
In a large frying pan over medium-high heat, sizzle the bacon until golden, around 4 to 5 minutes. Toss in the onion and garlic and cook until fragrant, about 1 minute. Remove from heat, then mix in the lemon rind. Let cool before using.
While waiting, steam the cauliflower and broccoli in a metal steamer over simmering water until tender, about 7 to 10 minutes. Transfer to a bowl and let cool for 10 minutes. Save half of the cauliflower and broccoli florets. Use a food processor to pulse the remaining florets until roughly chopped, being careful not to over-process. Combine with the reserved florets in a bowl.
Combine egg, milk, flour, bacon mixture, parsley, mint, peas, quinoa, chili, salt, and pepper in a bowl. Spread the mixture into the prepared pan and bake for 35 to 40 minutes until golden and firm to the touch. Let it stand for 15 minutes before serving.
Transfer the fritter onto a cutting board and slice it into 8 pieces. Enjoy alongside fresh salad leaves.

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