Macadamias add richness and texture to these broccoli bites, turning a simple base into something more satisfying. Easy to make and portable, they’re ideal for a quick snack or light meal, enjoyed hot or cold.
Ingredients
- 3 cups broccoli florets about 300g
- 2 eggs lightly whisked
- ½ cup panko breadcrumbs
- 70 g cheddar cheese grated
- 50 g feta cheese crumbled
- ½ cup parmesan cheese finely grated
- 3 spring onions finely sliced
- ½ cup macadamias chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C. Line a large baking sheet with baking paper and set aside. Place broccoli florets in a vegetable steamer and steam until just soft. Allow to cool before chopping into rough pieces. Place the eggs in a large bowl and whisk lightly, add the panko breadcrumbs and stir to combine thoroughly. Allow to stand for 10 minutes so the breadcrumbs soften, then add the remaining ingredients and stir to combine thoroughly. Season to taste with salt and black pepper. Spoon heaped tablespoons of mixture, 3cm apart, onto the baking tray, roughly shaping into balls. You can also use slightly damp hands to form balls and place on the tray. Bake for 12-15 minutes until crisp and golden. Serve warm or cooled with store bought salsa or tomato chutney. Store in an airtight container in the refrigerator for 2-3 days.