Broccoli "Nuggets"

 

 

Ingredients

1& 1/2 broccoli heads, chopped into florets (also chop stalk into pieces)

2 eggs, whisked

3tbsp psyllium husks (can swap for buckwheat, chickpea or quinoa flour)

3 cloves minced garlic

1tbsp tamari (or a big pinch of pink himalayan rock salt)

Cracked pepper

1/2tsp ground cumin

1/2tsp ground corriander

1 pinch cayenne pepper

1/4tsp turmeric powder

Crumb:

Flaxseed meal (golden or brown) as needed

Option: add 1tbsp nutritional yeast mixed into flaxseed meal (for a cheesey flavour)

 

Method:

  • Pre-heat oven to 180 degrees celcius. Line a baking tray with baking paper ready for your nuggets. Head a saucepan on medium heat ready for steaming.

  • Add broccoli florets + broccoli stalk pieces to a steamer basked & lightly steam, for roughly 2-5 minutes.

  • Remove from steamer basket & set aside to allow to cool.

  • Chop broccoli finely into small rice size pieces. Option to pulse in blender but be careful not to blitz to much to ensure it doesn't form a mash/puree.

  • In a mixing bowl add broccoli "rice", minced garlic, whisked eggs, tamari and sprinkle in spices. Sprinkle in psyllium husks (or other flour) and mix together with hands or spoon until well combined.

  • Portion your broccoli "nuggets" out onto a plate into the size & shape you desire. Mine (as shown in picture) were about 2x4cm).

  • Grab another plate & spread out flaxseed meal to cover the plate. 

  • Grab one broccoli  "nugget" at a time and roll in flaxseed meal until very well coated. Place onto baking tray.

  • Repeat the step above and continue to roll each in flaxseed meal until all broccoli nuggets have been crumbed.

  • Bake nuggets for 30 minutes & until golden brown edges. May need 5-10 extra minutes depending on your oven. *When using psylium husks, they will remain moist inside.

Option: You don't need to crumb them if this doesn't appeal to you. Baking them plain are also be delicious. The plain baked can be seen on the far right of the picture above.

 

Serving suggestions:

Serve hot with your choice of dipping sauce!

 

Roast Pumpkin Mash

  • 1/4 pumpkin chopped into small pieces & roast in the oven, on a baking tray until soft inside & browned on the edges. Mash with a fork or blend until puree'd.

Tomato Sauce:

  • 2cups 100% tomato puree, simmered in a small saucepan until reduced & thickened slightly (roughly 10-15 minutes). Option to add fresh herbs, spices or a pinch or salt & pepper. 

Guacamole:

  • 1-2 ripe avocado's, halved lengthways & pips removed. Grab a fork & mash each quarter of the avo while it still remains in the skin. Add a squeeze of lemon juice, cracked pepper & a pinch of salt to each. Stir again. Use the avo quarters as your dipping bowls and save the extra washing up :)

Yoghurt, tahini

  • 3tbsp natural or greek yoghurt, 2tbsp tahini (hulled or unhulled), a squeeze of lemon juice and your choice of spice (or no spice). I like to use 1/2tsp ground turmeric or ground cumin or a pinch of paprika!

 

Enjoy these tasty morsels of goodness! A great way to be creative with your greens!

 

A great way to also get your kiddies or your anti-vegetable eaters to eat some hidden greens. In such a tasty, playful way! 

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