Published in March 2024 Issue of 'Greet HWY 68 Loop
If your a broccoli lover you’ll love these small bites, perfect for a quick snack, makes a tasty side to a meal or serving at a party. My asian dipping sauce is one of my favorites to pair them with. There are many great dipping sauces to use; cheese, tangy Italian, Thai even just ranch dressing…Enjoy!
Preheat oven 400 degrees -Recipe can be cut in half
Equipment & Tools: Strainer, 2- (24) mini muffin pans, 9x9 casserole dish, non stick spray, food processor, bowls, mixing spoon, grater, knife, scoop
Ingredients:
3 lb bag Broccoli Florets
1/4 cup distilled White Vinegar- Put broccoli florets in a large water bath with vinegar for 15 minutes
3 medium size Carrots, grated
1/2 medium Sweet Onion, finely cut
6 Eggs, whisk together with a splash of milk
2 cups shredded Mozzarella
1/2 Lemon , freshly
Spices: Mix together in a small bowl, set aside
1 TBSP Garlic powder
2 tsp Sea salt
2 tsp ground Black Pepper
1 TBSP Smoked Paprika
Topping: Mix together, set aside to top each mini bite before baking
1 cup Panko
1/2 cup grated Parmesan
Directions:
Strain Broccoli from water. Using the food processor add small batches of the broccoli florets and pulse until fine (don't over pulse, it will turn into mush) pour each prepared batch into large bowl
Using a large spoon mix in shredded carrots, finely cut onions, mozzarella & all spices
Last mix in eggs
Prepare mini baking tin with non stick spray, scoop broccoli mixture in each cup
Add topping on each mini cup and use the rest in the casserole dish
I make 2 trays that equal 48 mini bites, baking time 20-22 minutes or until edges are slightly brown, the rest of the mixture I bake in a 9x9 glass baking dish lined with parchment paper baking time 30-38 minutes or you can make more mini's
*Let rest 8 minutes before removing from trays and cool on wire racks
*Keep refrigerated, Enjoy cold or reheat
Asian Dipping Sauce: mix all ingredients & keep in fridge until ready to use
1/2 cup mayonnaise
1/4 tsp sesame oil
1 tsp low Sodium soy sauce
2 tsp hoisin sauce
1/2 tsp sriracha, to taste
1 tsp fresh squeeze lemon
