BROCCOLI BITES

Dipping sauce spread on the broccoli bites

During the summer there is an abundance of fresh vegetables and sometimes I have lots of vegetables to eat from the garden and also from buying at markets. It can be more vegetables than ability to consume them in a timely manner. Such was the case with a bag of broccoli that I purchased from the local market. The florets stored in the fridge were starting to age. Making these broccoli bites uses two cups of florets and we ate more broccoli in these bites than what we would have consumed if I had just steamed or sautéed them as a side dish. I served these bites along with a green salad for supper.

The broccoli bites are from a recipe by Steven Gundry. I have his Plant Paradox cookbook and it has lots of ideas for using vegetables. He calls this recipe broccoli puffs as it reminds him of tater tots. I didn't shape the bites to look like perfect puffs as I didn't want to shape them with my fingers and used instead a cookie dough scoop to assist me getting the mixture out of the bowl. Once released from the cookie dough scoop onto the baking sheet, I used a spatula to help shape the mixture into small logs. This recipe makes a generous 20 bites. 

Both the DH and I enjoyed the broccoli bites and I served them with a dipping sauce made from mixing a small amount of avocado mayonnaise with sweet red chili sauce. You could also serve them with salsa, guacamole or hot sauce.

My non-perfect shaped bites

INGREDIENTS:

2 cups of broccoli florets, steamed
1 egg
1/2 onion, minced
1 clove garlic, minced
1/4 cup cassava flour (the recipe called for 1/2 cup)
1/4 cup almond flour
salt and pepper to taste
1 tsp liquid honey
1 -2 tbsp fresh chopped parsley
1/4 cup grated parmigiana cheese or nutritional yeast

Points to Note:
I used a generous 2 cups of steamed broccoli as I wanted to use all of the florets. I used 1/4 cup cassava flour instead of 1/2 cup and I don't think it made a difference.

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Line a baking sheet with either parchment paper or a teflon baking sheet.

2. In a food processor, fitted with an S blade, pulse all of the ingredients until well blended but still has some texture to it. You need to not over mix the ingredients because you don't want it to turn to mush. It needs to retain some bulk. If you use a blender or high powered food processor, be careful to not over blend it.

I used a manual food processor instead of a high powered machine. I have a food processor/chopper from Pampered Chef that is easy to use and has less parts to wash up. It reminds me of a lawn mower as you need to pull on the cord to make the chopper whirl around.

3. Scoop out about one tablespoon of the mixture and shape with your fingers to form a small log. I used a cookie dough scooper to get the mixture out of the bowl. Once I released the scooper onto the cookie sheet, I used a spatula to help form the log. Evenly space out the bites on the baking sheet. 

4. Bake for 15 to 20 minutes or until golden brown. Makes about 20 bites. Serve from the oven while hot.

Adapted from The Plant Paradox Cookbook by Steven Gundry