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These crispy slices of heaven make for a great, fresh take on the classic fritter — and the sweet miso glaze packs an incredible flavour. If you’re out of broccoli, don’t fret — you can use virtually any veg you have on hand, with the same delicious results!

You will need

Serves 4

  • 1 head of broccoli, grated
  • 3 tablespoons miso paste
  • 100ml oat milk (or other neutral flavoured plant-based milk)
  • 1 cup self–raising flour (gluten-free if needed)
  • Salt and pepper
  • 30ml extra virgin olive oil


  • 4 tablespoons soy sauce (or tamari)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon chilli powder
  • 1 tablespoon sake

Side salad

  • 1 bunch mixed leaves
  • 1 red chilli, finely sliced
  • 1 bunch coriander, roughly chopped
  • 1 bunch mint, leaves roughly chopped
  • 20g roasted peanuts (optional)
  • 1 lime, juice
  • Pinch salt
  • 20ml olive oil

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15 mins to prep

  1. Step 1

    Place the miso and milk into a bowl and mix until the miso is dissolved. Add flour and season with salt and pepper. Whisk to combine and remove any lumps, the mixture should be slightly thicker than pancake batter.

  2. Step 2

    Add grated broccoli to the batter, and mix through.

  3. Step 3

    For the glaze, mix everything into a bowl until the sugar is dissolved.

  4. Step 4

    Add 30ml oil to a non-stick fry pan on medium heat. Spoon the batter in and let fry for 3–5 minutes or until set. Turn and brush with the glaze, continue to cook for a further 3–5 minutes or until cooked through. The fritter will bounce back when you touch it. Glaze on the other side. Continue until all of the batter is used.

  5. Step 5

    Toss all of the salad ingredients together in a bowl.

  6. Step 6

    Plate up a serve of salad beside your fritters, and enjoy!

Recipe: Simon Toohey

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