https://calgaryavansino.com/recipes/broccoli-almond-patties/
Ingredients
- 275g broccoli florets (about one large head)
- 125g plain almonds (not roasted, salted or sweetened)
- 1 large egg
- 10g basil leaves
- 10g flat-leaf parsley leaves
- 5g coriander leaves (optional)
- 10g or 2 tbsp finely grated parmesan cheese
- 2 garlic cloves, finely chopped
- 1/8 tsp cayenne pepper, or to taste
- salt and pepper
- 3 cups, small broccoli florets (about one large head)
- 1 cup plain almonds (not roasted, salted or sweetened)
- 1 large egg
- 2/3 cup basil leaves
- 1 cup parsley leaves
- 1/2 cup coriander leaves (optional)
- 1/8 cup or 2 tbsp finely grated parmesan cheese
- 2 garlic cloves, finely chopped
- 1/8 tsp cayenne pepper, or to taste
- salt and pepper
Getting kids involved in the kitchen is just as important as what they’re eating – and this is a really fun recipe to get them rolling the balls and pressing them into patties. You can eat them as traditional “burgers” with buns, as patties to eat with a tomato sauce or as fun little ball shapes. Remember there are raw eggs in the mixture so be sure your kids wash their hands after helping.
Pre-heat the oven to 180C/350F/Gas mark 4 and line a baking sheet with baking parchment.
Place your broccoli florets in a steamer and steam for approximately 10 minutes, until tender and still bright green, rather than mushy and going grey; keep checking them with a knife to ensure they don’t overcook. Once steamed, refresh in cold water to stop the cooking and leave in a colander to drain.
In a food processor or high-powered blender, grind the almonds until they are a fine powder and place in a mixing bowl. Then pulse the steamed broccoli in the food processor or blender until finely chopped (not puréed) and place in the bowl with the almonds.
Whisk the egg in a separate small bowl, then add to the mixing bowl along with the basil, parsley, coriander, if using, Parmesan, garlic and cayenne pepper, and season with salt and pepper. Mix everything well, until thoroughly combined, then using your hands, make approximately 12 ‘burgers’ by rolling them into balls and pressing them firmly together to be sure they retain their shape, before pressing them down into flatter circles. Don’t make them too thin or they will fall apart.
Place the ‘burgers’ on the baking sheet, making sure they are not touching. Pop in the oven for 25 minutes or until they are just turning golden brown. These can be served with a delicious homemade tomato sauce, or with crudités and hummus.
