Broccoli & Potato Bites
Looking for a way to sneak more veg into your kids? Even your grown-up kids?These yummy bites can really be flavoured however you like. Add a touch of curry powder, or some smoked paprika or Mexican seasoning...the options are endless. I've kept the recipe basic, but you can go to town! These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won't be crumbs all over the house!
Perfect to take along to a party (especially with all the allergies these days!) and they got the two thumbs up from my 15-month-old and man child :) Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!
A great way to sneak in those green veggies, these bites are great as a snack, part of a meal or as a plate to take to any occasion.
Ingredients:
2 large white potatoes (diced into 5x5cm cubes (large enough to grate later))
1 head broccoli
2 Tbsp nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp chilli flakes (omit if making for kids!)
Directions:
Dice potato into 5x5cm cubes. Bring a large pot of water to the boil and add diced potato, cooking for 6-7 minutes.
While the potato is boiling, roughly chop your broccoli.
Once potato has been boiling for 6 minutes, add the broccoli and cook for a further 2 minutes. Drain potato and broccoli and set aside to cool.
Once cool enough to handle, finely chop the cooked broccoli and grate the potato. Combine both in a bowl.
Add nutritional yeast and other seasonings then mix well.
Preheat oven to 180 degrees and line a baking tray with baking paper.
Using your hands, roll a fist full of mixture into a log shape and place on the baking tray. You'll need to really press the potato together firmly and may need to use wet hands to do so.
Repeat this until all mixture is used up, then transfer to the oven and bake for 25 minutes, until crispy and golden.Enjoy straight out of the oven warm!
These are best eaten fresh out of the oven with dipping sauce, but if you're going to eat them the next day, you can reheat for 20-30 seconds in a microwave but they're best reheated under a grill to make them crispy again.
