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Asian Broccoli Bites
Baked broccoli bites are often made with a cheesy flavour but we thought it would be fun to make an Asian version. They are much lighter and just as tasty.
Prep Time
15 mins
Cook Time
15 mins
Serves
makes about 12
Asian
Finger Food
Dairy Free
Vegetarian
Ingredients
1 head broccoli, peeled and cut into florets
3 spring onions, finely chopped
2 eggs
finely grated zest of 1 lemon
1/2 cup panko
2 tsp soy sauce, or tamari
2 tsp sesame oil
1 tsp finely grated fresh ginger
salt and freshly ground black pepper, to taste
1/2 cup Thai sweet chilli sauce, to serve
Method
Preheat oven to 200°C/400°F and line an oven tray with baking paper for easy clean-up.
Drop broccoli into a large pot of boiling salted water and cook for 1 minute. Drain, then rinse immediately under cold water to cool and drain again thoroughly.
Chop broccoli finely, return to the empty pot or a mixing bowl, add all other ingredients except the dipping sauce and stir to combine evenly.
You could also place all the ingredients in a food processor and pulse to combine – do this in batches so it doesn’t go mushy.
Form into small egg shapes between your hands, pressing together firmly.
Transfer to prepared tray and bake until firm and lightly browned (about 15 minutes).
Serve warm, accompanied by sweet chilli sauce.
To make these gluten-free, use gluten-free panko crumbs and tamari in place of the soy sauce.
VEGAN BROCCOLI BITES
Replace the eggs with 7 tbsp aquafaba.
CHEESY BROCCOLI BITES
Replace the soy sauce, sesame oil, and ginger with 1 cup grated tasty/cheddar cheese.
Serve with aioli to dip.
