Veggie Snacks 4 Ways
Healthy Broccoli Cheddar Tots
Ingredients
for 3 servings
1 large head broccoli
⅓ cup (20 g) panko breadcrumb
⅓ cup (10 g) fresh chive, chopped
⅔ cup (65 g) shredded sharp cheddar cheese
1 clove garlic, minced
½ teaspoon salt, divided
¼ teaspoon black pepper
1 egg
Preparation
- Preheat oven to 400°F (200°C).
- Grate the broccoli with a coarse cheese grater.
- Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the broccoli until well incorporated.
- Let the broccoli sit for 20 minutes until the salt has drawn out some of the moisture.
- Pour the broccoli into a clean kitchen towel and twist to strain as much liquid as you can.
- Place the grated broccoli back into a bowl and mix with the breadcrumbs, chives, cheddar, garlic, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
- Form the mixture into 15 even sized tots and transfer to a parchment lined baking sheet.
- Bake for 20-24 minutes, flipping each halfway through.
- Serve with your choice of dipping sauce.
- Enjoy!
Sweet Potato And Chickpea Nuggets
Ingredients
for 6 servings
3 tablespoons water
1 tablespoon flax meal
2 sweet potatoes, cubed
15 oz (425 g) chickpea, 1 can, drained and rinsed
¼ cup (10 g) fresh basil, chopped
2 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ cup (60 g) flour
1 cup (115 g) breadcrumb
Preparation
- In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
- In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
- Preheat oven to 400ºF (200ºC).
- In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.
- Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
- Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
- Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
- Allow to cool 5 minutes.
- Enjoy!
Zucchini Wedges
Ingredients
for 3 servings
3 large zucchinis
2 eggs, beaten
2 cups (230 g) italian breadcrumb
1 teaspoon red pepper flake
1 teaspoon salt
½ teaspoon pepper
Preparation
- Preheat oven to 350°F (180°C).
- Slice the ends off of each zucchini, then slice them in half and into wedges.
- In a bowl, mix breadcrumbs, red pepper flakes, and salt.
- Dip each wedge into egg mixture, then breadcrumb mixture.
- Place on a baking sheet, skin side down.
- Bake 15-20 minutes.
- Enjoy!
Sweet Potato Fries
Ingredients
for 1 serving
1 sweet potato
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
GREEK YOGURT CHIVE DIP
1 cup (285 g) plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chive
¼ teaspoon salt
¼ teaspoon pepper
Preparation
- Preheat oven to 425°F (220°C).
- Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
- Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 to 25 minutes, flipping halfway through.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
How to cook Veggie Snacks 4 Ways:
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