Broccoli cakes in salsa verde

Ingredients

For the broccoli cakes

• 1-2 tbsp dried wakame seaweed (optional)
• 1 medium head broccoli
• 80 ml water
• 4 tbsp chickpea flour
• Grated zest of 1 lemon
• Salt and pepper
• 2-4 tbsp olive oil

For the salsa verde

• 1 onion
• 2 cloves garlic
• 1 tbsp olive oil
• 150 g green peas
• 100 ml white wine
• 50 ml vegetable broth
• 1 bunch parsley, leaves picked from the stalks and chopped
• Salt and pepper
• Lemon wedges (optional)

Method

Salsa verde is a sauce made from white wine, parsley and peas, which in Spain is mainly used for fish dishes, such as merluza (hake) en salsa verde. Seaweed can be used in this vegan version to give the dish a hint of the sea.

1. Soak the seaweed in lukewarm water for 5 minutes.

2. Cut the broccoli into large florets and cook in salted water for about 10 minutes until soft. Then chop with a stick blender.

3. Mix the chickpea flour with the water until smooth, then mix well with the broccoli, seaweed and lemon zest, and season with salt and pepper. Set aside.

4. For the salsa verde: Finely chop the onion and garlic. Heat 1 tablespoon of oil in a frying pan and sweat the onion and garlic over a medium heat until translucent. Add the peas and deglaze the pan with the wine and broth. Reduce the sauce over a low heat for 5-10 minutes until it thickens a little.

5. Stir the chopped parsley into the sauce, then season with salt and pepper. Set aside.

6. Heat 2 tablespoons of oil in another frying pan.

7. Take a plum-sized portion of the broccoli mixture and put it into the pan. Carefully flatten it and fry on both sides until golden. Repeat the process until all the rest of the mixture is used up, topping up the oil in the pan if necessary.

8. Serve the broccoli cakes with the salsa verde, optionally garnished with lemon wedges.

Vegan Recipes from Spain by Gonzalo Baró, published by Grub Street Publishing, £18.99

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