I first wanted to make this with Romanesco cauliflower but when I opened the fridge that evening, I only had broccoli. (I've since made it with Romanesco and it is delicious too)
This recipe is super easy and SO tasty! You will not believe you're eating your greens.
Broccoli is a nutritional powerhouse as it contains fiber, minerals, vitamins and has a sulfur-containing compound with disease-fighting capabilities. It is a great veg to introduce to your Endodiet.
INGREDIENTS for about 16 tots
1 medium sized organic broccoli
4 tablespoons potato starch
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 flax eggs (made 10 minutes ahead)
1 vegetable stock cube (dry, not to be put in water)
1 teaspoon paprika
1 teaspoon cumin powder
Pink Himalayan Salt and pepper to taste
METHOD:
Prepare a baking sheet covered with parchment paper.
Chop the broccoli into small florets and put in a mixer together with the nutritional yeast. You will get a rice-like texture.
Put the mixture in a large bowl, add the rest of the ingredients (remember to crumble to stock cube, don't put it in water) and stir.
Stick in the fridge for about half an hour to get a firmer consistency.
Heat up the oven to 180°C.
Gently press between your hands to form a ball that you will shape into a tater-tot (or use two tablespoons)
Put on baking sheet and bake for about 20 minutes, until golden brown and dip in your favorite sauce! Enjoy while hot!
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