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|Broccoli Bites served with tomato chutney|
I am going green with Broccoli. What I love about these mini broccoli scones or mini fritters, however they fall onto the baking tray, is that they are only the size of a couple of mouthfuls. These little babies are small enough to enjoy a mouthful or two and if I want more, I just eat a few of them. Mind you they look larger in my photograph than they actually are. I don't look at them the same way as I do at savoury or sweet muffins in the coffee shops and think that I can't eat all of that. Purchased muffins are getting bigger and bigger, needing to be shared or just encouraging waste. These ones also hold their shape without needing to be cooked in mini muffin pans. I really think they are meant to be Broccoli Balls, however I was in a hurry when I made these and took the photo, so they became mini fritters or mini pancakes. They still taste great. You can place your own stamp on them.
They can be as gluten free as you like, but definitely not vegetable free, that is the whole idea, especially for the kids. Small children love them. My friend Kati first introduced them to me, when little Leon was being a bit finicky about his food, but being the terrific mother that she is, she cooked these for him and he loves them. She then gave me a copy of the amazing Sarah Wilson book, Simplicious, for Christmas and I discovered the recipe inside.
Whilst broccoli and oregano work very well together in this recipe, other vegetables or herbs could be added to this basic scone mixture. A small amount of chilli would spice them up nicely. Serve warm with a spicy tomato relish or chilli jam for adults, or children like them warm to cold as a healthy snack.
1 1/2 cups grated cheese ( cheddar, Parmesan or whatever you have on hand)
3 free range eggs, beaten at room temperature
1 cup flour (plain, gluten-free or almond)
1 teaspoon dried oregano or 1 tablespoon freshly chopped oregano
olive oil, coconut oil or butter for greasing
Preheat your oven to 190 deg. C.
Line two baking trays with baking paper and lightly grease the paper.
Combine all the ingredients in a large bowl and mix well.
Roll the mixture into bite sized balls and place on the baking trays. (you might need to coat your hands in flour to roll these into balls.) Or spoonfuls of the mixture can just be plopped onto the tray to resemble small fritters.
Bake for 25 minutes or until golden.
These will keep in the fridge for 4-5 days, or freeze for 1 month.
Sprinkle a small amount of dried oregano or black sesame seeds onto each ball before cooking for the rustic look and for added flavour.