BROCCOLI
BOMBS
Tater Tots without the potato.
Entire
head of broccoli
3
tbsp Panko Bread Crumbs (for broccoli mixture)
½ cup
Panko Bread Crumbs (for coating “bombs” after mixed and formed)
1
tbsp coconut flour
1
Egg
3
tbsp half & half (or buttermilk)
¼ cup
grated parmesan
½ cup
shredded mozzarella (not fresh mozz, make sure it’s a dry mozz)
1
teaspoon onion powder
½ teaspoon
chili powder
Salt
& pepper to taste
Preheat oven 350 degrees.
Remove
florets from stalk (leave a little of the stem on each floret) and place on a
sheet pan. Drizzle with olive oil and season with salt and pepper. Place into
the oven for 20 mins and the florets begin to brown slightly on edges.
While
broccoli in oven, combine rest of ingredients in a mixing bowl.
Once
broccoli out of oven, place into food processor and blitz.
Mix
blitzed broccoli with ingredients in bowl.
Pour
½ cup Panko into shallow dish and season.
Form
broccoli mixture into shapes – meatballs, tots, fries, etc.
Coat
in Panko and place on oiled sheet pan. Bake in oven (350 degrees) for 20 mins.
*for all over browning – turn broccoli bombs over halfway through baking time.
I made a dipping sauce to go with these:
¼ mayo
+ ¼ plain Greek yogurt + lemon zest + juice from ½ lemon + salt and pepper
Use your imagination and add additional flavors to the bombs – bacon, jalapeno, red pepper, etc. Also – get creative with the dip. However, no dip is needed they are delicious on their own!
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