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The Wholefoodie: Susan Jane White's best broccoli bakes


Susan Jane White

Susan Jane White

Susan Jane White

There is no shortage of healthy recipes out there, and yet, many of us struggle to fit vegetables into our lives. In my self-regulated scientific experiments, evidence suggests that if something sucks, taste buds will not stick to it no matter how much tenacity and resolve is Sellotaped to them.

The secret to eating more greens is not buying more greens. The trick is to find recipes you love, that will love you back. No penance required. Only pleasure, please!

If healthy eating was easy, inexpensive and quick, we'd be doing it all the time. I get that. So here's a recipe that costs approximately 14 cent per ball, is crazy-easy to make, assembles in a few minutes and freezes beautifully. There's an all-star cast of Cheddar cheese and pesto to get your taste buds on board too.

Namastasty, my friends.

Brocco Bites

Makes 25

You will need:

100g stale bread, crusts removed

100g grated Cheddar cheese

2 eggs, beaten

1 heaped tablespoon pesto

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Salt and freshly ground black pepper (optional)

400g broccoli florets and kale, stalks removed

1 Tear up the stale bread and blitz it in a food processor to make breadcrumbs. Blitzing fresh bread results in claggy, doughy bits that don't absorb much moisture. That's why you need stale bread. I keep unused and/or stale bread in a freezer bag, so I can go to the freezer and have stale bread to make these brocco bites at a moment's notice. Otherwise, you'll need to plan for stale bread!

2 In a bowl, add the breadcrumbs, the grated Cheddar cheese, the beaten eggs, the pesto, and a few twists of the salt and pepper mill. (Omit the seasoning if you're making these for kids).

3 Briefly steam the broccoli and kale for two minutes - they should still be bright green and firm. Pulse into 'rice' using your food processor. Broccoli stalks and kale stems don't work well here, so stick with the leafy parts.

4 Add your blitzed greens to the bowl of ingredients and combine well. Mould into 25 balls and freeze them on a tray lined with non-stick parchment. Bag them and label them for your freezer. Alternatively, cook the brocco bites in a preheated oven at 180C, 360 F, Gas 4, for 10 minutes, or for 18 minutes if you're cooking them direct from frozen.

5 I serve these with ketchup on the side, or on top of bowls of spaghetti with a tomato and garlic sauce. My dude who only does beige food seems to really enjoy these broccoli bombs (as long as I don't call them vegetarian meatballs). Score. l

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