Cheesy Broccoli Bombs - Recipe by Julia Tellidis and Lauren Skora
Ingredients
Filling:
1 small head of broccoli, chopped into florets
1/2 cup peas
3/4 cup mozzarella cheese, grated
1/4 cup cooked quinoa
1 egg
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
Crack of black pepper
Coating:
2 pieces stale bread
1 egg, whisked
Extra virgin olive oil, for drizzling
To serve:
Serve with aioli or yoghurt for dipping.
Swapsies:
You can use 1/2 cup premade breadcrumbs instead of making your own. Swap mozzarella for cheddar cheese.
Quinoa can be swapped for rice.
Store in the fridge for up to 3 days in an airtight container or in the freezer for up to 3 months.
Method
Preheat the oven to 200 C.
Steam the chopped broccoli for 4 minutes and 2 minutes before it’s finished, add your peas to steam together.
Meanwhile, add the stale bread to a food processor and blitz to fine breadcrumbs.
Add all the filling ingredients to a bowl and mash with a fork, making sure everything is mixed together well.
Roll the mixture into 12 balls.
To a bowl, add the whisked egg. To another bowl, add your breadcrumbs.
Dip each ball into the egg, followed by the breadcrumbs.
Drizzle a little extra virgin olive oil over the balls and transfer to a baking tray. Bake for 20–30 minutes, or until crispy and golden, turning them halfway through so they evenly brown on both sides.
