- 2 cups broccoli fresh or frozen
- 1 egg beaten
- 4 cloves garlic finely chopped
- 1/3 cup parmesan shredded
- 3/4 cup gluten free breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
Blanch uncooked broccoli by throwing into a pot of boiling water for 2 minutes only, then plunging into a bowl of ice cold water. Drain & then finely chop.
In a large mixing bowl, combine your finely chopped broccoli with all of the remaining ingredients, stirring until all is well combined.
Take an ice cream scooped dollop and shape it in your hands, squeezing with the palm of one hand, while simultaneously rotating and flattening the ends with the thumb & index finger of your other hand...forming a cylinder shaped bite. Repeat with remaining batter.
Place your bites on your parchment lined cookie sheet & bake for 22 minutes, or until desired golden crispiness, flipping halfway through cooking time.
Great on its own or served with a favorite condiment.
Serving: 8tots | Calories: 264kcal | Carbohydrates: 35g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 911mg | Potassium: 373mg | Fiber: 4g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 83mg | Calcium: 266mg | Iron: 1mg
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