Almond and broccoli bites with peach chutney

Preparation time: 25 min

Cooking time: 55 min

Makes: 18

• 300 g broccoli, cut into chunks

• 200 g ground almonds

• 10 ml (2 t) baking powder

• 5 ml (1 t) turmeric

• 2.5 ml (½ t) ground cumin

• 1 chilli, thinly sliced

• 2 spring onions, finely sliced

• Handful coriander, roughly chopped

• 1 egg, lightly beaten

• Salt and pepper

• Oil for deep-frying

Chutney

• 15 ml (1 T) oil

• 2 onions

• 5 cm ginger, sliced

• 15 ml (1 T) mustard seeds

• 2, 5 ml (½ t) turmeric

• 2, 5 (½ t) chilli flakes

• 2, 5 (½ t) cinnamon

• 2, 5 (½ t) all-spice

• Salt and pepper

• 600 g peaches, halved

• 100 g currents

• 60 ml (⅓ c) brown sugar

• 250 ml (1 c) apple cider vinegar

1 Place broccoli in a saucepan with 250 ml (1 c) water and allow to simmer gently until cooked through and soft. Remove the broccoli from the water and reserve the liquid for later. Purée the broccoli in a blender until completely smooth.

2 Place the ground almonds, baking powder, turmeric, cumin, chilli, spring onions and coriander into a bowl and mix until just combined.

3 Add egg to the broccoli purée and mix until combined. Add the broccoli purée to the almond mix with 60 ml (¼ c) reserved water to make a thick batter. Season with salt and pepper.

3 Place the oil in a deep saucepan over medium heat until hot. Deep-fry spoonfuls of batter in hot oil for 3 minutes or until lightly golden brown and cooked through. Remove from the oil, drain on paper towel lined tray and season.

Chutney: heat oil in a pan over medium heat, add onions and cook until soft. Add the ginger, mustard, turmeric, chilli, cinnamon, all-spice, salt and pepper. Cook for 2 minutes. Stir in the peaches, currents, sugar and vinegar, reduce heat cover the pan and cook for 45 minutes or until thick. Set aside to cool.

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