Update Your Side Game with Broccoli Bites
My family loves a good burger. My husband is a master of perfectly grilled meat and my kids jump up and down when they hear its burger night. Potatoes (of any variety) were the go to partner in crime to these juicy yummy burgers for years but gradually I started replacing fries or tater tots or baked potatoes with salads, cauliflower, or veggies instead. Last year I saw a bag of Broccoli Tots in the freezer aisle and grabbed them to see what we thought. YUM! But if you know me you know I hate buying something in a bag that I can make on my own. So let the kitchen experiment begin.
It was a little messy at first, but fear not, I solved the problem for you so you won't end up with green sticky hands like my son and I on our first try.
These bites are delicious. They hit all the marks of a great side dish: tasty, satisfying, fun to eat and easy to make!
I made a huge batch and saved half in the freezer to be easily reheated next time.
Here is how to do it yourself:
Homemade Broccoli Bites
2 Cups of fresh Broccoli
1 large Egg
1/2 medium Onion
2/3 Cups Panko breadcrumbs*
2 TBSP Cilantro
1/2 tsp Salt
1/2 tsp ground black pepper
1/3 Cup Cheddar Cheese
*if you are gluten free this can be replaced with equal parts almond flour
-Preheat the oven to 400 degrees
-line a baking sheet with parchment paper
-chop the broccoli and onion very small (a food processor works great for this but make sure you stop it before you end up with wet mushy puree)
-shred your cheese (or chop up in the already dirty food processor and save yourself some elbow grease and dishes)
-mix the chopped up broccoli, onion and cheese with the bread crumbs egg and seasonings.
if the mixture is not quite stucking together at this point you can add another egg.
this stuff is sticky. you can try to roll it into pretty little shapes by hand but after some experimenting I found that it was easiest to shovel it all into a big ziploc bag, cut off the corner and then pipe a long log onto the tray, cutting into the desired size with a knife and spreading out evenly for baking.
Bake 20-25 minutes- and if you are not forgetful like me, they are best if you flip them once about halfway through cooking to get a little better crust on both sides.