Broccoli bites
Prep
30 min
Cook
35 min
Serves
Makes 24 (serves 6)
Skill
Vegetarian
Prep
30 min
Cook
35 min
Serves
Makes 24 (serves 6)
Skill
These crispy, crunchy broccoli bites are sure to be a family favourite! Bite-sized goodness, perfect for a snack, lunch or dinner! A great recipe to use up leftover veges the next day.
Ingredients
- 750g starchy potatoes eg. Vivaldi or agria
- 3 cups (90g) Sanitarium Skippy Cornflakes
- 150g spinach leaves, stalks removed
- 1 head of broccoli, cut into florets
- 50g Parmesan cheese
- 1 cup plain or spelt flour
- 2 eggs, beaten with 2 tbs water
Nutrition per serving
1150 kJ
energy kj
13 g
protein
2 g
saturated fat
3.8 g
dietary fibre
43 g
carbohydrate
3 g
sugars
224 mg
sodium
Method
- Peel, cut into cubes and cook the potatoes in boiling water for 12 minutes until tender. Drain, mash and season to taste. Allow to cool.
- Place the Sanitarium Skippy Cornflakes in a food processor and blitz until forms a crumb. Or crush with a rolling pin.
- Prepare the spinach and broccoli. Heat a pot of water and lightly blanch the leaves and florets. Drain in a sieve and squeeze out the excess water in the leaves. Chop up until roughly chopped and minced together.
- Mix the mashed potato with the chopped vegetables. Add cheese, and season to taste. Using your hands mould spoonfuls into small balls, and leave to chill in the fridge until cool.
- Preheat the oven to 200°C. Line a baking tray. Spray with a little oil. Lay out three plates with the flour, beaten egg and crushed cornflakes. Dust each bite in flour, dip in the egg wash and roll in the crumb. Arrange on baking tray and then bake in the oven for 20-25 minutes.
- 750g starchy potatoes eg. Vivaldi or agria
- 3 cups (90g) Sanitarium Skippy Cornflakes
- 150g spinach leaves, stalks removed
- 1 head of broccoli, cut into florets
- 50g Parmesan cheese
- 1 cup plain or spelt flour
- 2 eggs, beaten with 2 tbs water
Nutrition per serving
1150 kJ
energy kj
13 g
protein
2 g
saturated fat
3.8 g
dietary fibre
43 g
carbohydrate
3 g
sugars
224 mg
sodium
- Peel, cut into cubes and cook the potatoes in boiling water for 12 minutes until tender. Drain, mash and season to taste. Allow to cool.
- Place the Sanitarium Skippy Cornflakes in a food processor and blitz until forms a crumb. Or crush with a rolling pin.
- Prepare the spinach and broccoli. Heat a pot of water and lightly blanch the leaves and florets. Drain in a sieve and squeeze out the excess water in the leaves. Chop up until roughly chopped and minced together.
- Mix the mashed potato with the chopped vegetables. Add cheese, and season to taste. Using your hands mould spoonfuls into small balls, and leave to chill in the fridge until cool.
- Preheat the oven to 200°C. Line a baking tray. Spray with a little oil. Lay out three plates with the flour, beaten egg and crushed cornflakes. Dust each bite in flour, dip in the egg wash and roll in the crumb. Arrange on baking tray and then bake in the oven for 20-25 minutes.