1 head broccoli, peeled and cut into florets
3 spring onions, finely chopped
2 eggs
finely grated zest of 1 lemon
½ cup panko crumbs
2 tsp soy sauce
2 tsp sesame oil
1 tsp finely grated fresh ginger
salt and ground black pepper, to taste
½ cup sweet chilli sauce, to serve
Preheat oven to 200°C 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 Vegan Broccoli Bites, replace the eggs with 7 tbsp aquafaba.
Recipe by Annabel Langbein.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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