A fun way to add broccoli into your child's lunch
that is easy to prepare, and extremely tasty.
You can exchange other vegetables if you prefer.
Yield: 10 Bites
Servings:3 Bites
Ingredients: Portion:
Broccoli (steamed and cut into small floret pieces) 1 cup
Scallions (rough chop) 5 stems
Quinoa (any color you prefer) 1 cup (cooked)
Lime (zest) 2 limes
Eggs 2 each
Cheddar (any cheese you prefer, but grated) 1/2 cup
Milk (whole or almond milk) 2 tbsp
Almond Flour 1/2 cup
Extra Virgin Olive Oil 1/4 cup
Sea Salt To Taste
Pico De Gallo or Greek Yogurt( optional)
Directions:
1. Take 1/2 cup dried quinoa and 1 cup of water. Place in a medium size pot. Turn on the heat, and once water boils it will take about ten minutes or less until the quinoa is fully cooked. Let it cool.
2. Cut broccoli into small florets, and steam until tender. You can saute or roast them, as well. Pick what is easiest for you. Let them cool.
3. In a large bowl, combine cooked broccoli, scallions, quinoa, eggs, cheddar, lime zest, and milk thoughoroughly.
4. Once combined, add almond flour. You want the batter to look like a pancake batter. if too wet, simply add a little more flour to get the right consistency. Add Sea Salt to your personal preference level.
5. In a medium sized pan, add extra virgin olive oil. Heat the pan to a medium heat.
6. Use a laddle or large spoon to drop in the broccoli quinoa batter into pan. You want to hear a sizzle, crack, pop when it touches the pan.
7. Let each fritter cook on one side until golden brown then flip to obtain a gold crust on the other side. Finish with a touch more salt if necessary.
8. A dipping sauce that can be used is greek yogurt with lime zest or a pico de gallo. Pico de gallo can be bought pre-made at any grocery store make it a less of a time constraint option.
Chef Notes:
The batter can be made a head of time, and you can cook the fritters the next day. This recipe makes about 10 fritters, and the extras can be saved for up to 3-4 days.