August 20, 2016
Side Dishes, Snacks, Dairy,
Cheese, Eggs, Vegetables, Broccoli, Appetizers, Australian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, St. Patrick's day, Summer, Winter, Weeknight Meals, Oven Bake, Vegetarian, Kosher Dairy more
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"I found this recipe on a recipe card from the fruit market. My DH is not a broccoli fan, but he really enjoyed these.
Served with sweet chilli sauce these were wonderful although DH did prefer tomato sauce.
For a gluten free version, I think GF breadcrumbs or almond meal would work well, and I also think you could add just a little fresh grated garlic to the recipe if you like garlic.
NOTE: I did change this recipe a little when I made these, I used chopped cashews instead of salad seeds - I think pine nuts would be fantastic also. But salad seeds were listed in the original recipe."
Preheat oven to 200°C fan-forced.
Cut broccoli into even-sized florets and Boil, steam or microwave broccoli for 2-3 minutes until just tender.
Drain, refresh in cold water then set aside on a plate lined with paper towel to dry and slightly cool.
Whisk the eggs in a large bowl.
Note: For this next step I used a food processor and pulsed just a few times just to get a finely chopped broccoli... do not process too much as the broccoli will go mushy.
Finely chop broccoli and stir into eggs. Add cheese, breadcrumbs and seeds. Mix until well combined and season with salt and pepper to taste.
Using your hands, roll the mixture into small balls (about the size of a ping-pong ball).
Place balls onto a baking tray lined with baking paper. Bake for 25-30 minutes until golden.
Serve with sweet chilli or tomato sauce for dipping.
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Wow are these ever delicious! Made them with broccoli from my garden, and served them with homemade sweet chili sauce and a herbed tomato sauce for the grandchildren. They were all gone! Love that they are baked! Thanks for sharing Tisme!