1 head of Broccoli - roughly cut (Oamaru Organics)
1-2 clove garlic -cut (Te Mahanga)
3 Tbsp spicy tomato pickle (Tartan Sari)
½ cup gluten free flour
1-2 eggs (Agreeable Nature)
Olive oil (Dunford Grove)
Salt & pepper
1 punnet of heirloom cherry tomatoes -halved (Waikouaiti Gardens)
1 tsp olive salt (Dunford Grove)
2 -3 tsp fresh tarragon -cut
25gm of browned butter
Fritters: Use a large bowl with enough room to mix fritters. Cut up broccoli, put in the bowl and add gluten free flour and mix well, then add spicy tomato pickle. In a small bowl whisk up the eggs and add to the fritter mix. Mix well and leave to sit for 10 minutes. To cook the fritters, heat frying pan with a splash of olive oil and use a tablespoon to form balls, flatten the balls and place in the hot oil, fry off fritters in batches. Put them on an oven tray lined with baking paper and set aside until your tomatoes are ready to go in the oven.
Pre heat the oven to 200 degrees C.
You will need a flat baking tray lined with baking paper. Place cut tomatoes, olive salt, tarragon, pepper and browned butter into a bowl, gentle stir, then tip onto the baking tray. Bake for 10-15 depending on the size of tomatoes. Place the fritters in the oven for the last 5 minutes with the tomatoes to cook though.
Add tomatoes to the top of each fritter and serve with the plum sauce.
Recipe by: Amy Dougherty