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Cooked golden and crisp broccoli bites on a lined baking tray sitting on a bench with a hand holding one above them.

Broccoli Bites

Broccoli bites are a yummy way to enjoy broccoli, full of flavour they are loved by toddlers but also grown-ups too.
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Course: Sanck
Cuisine: New Zealand
Keyword: Broccoli bites, baked broccoli bites, brococli cheese bites, broccoli tots
Servings: 36 bites
Calories: 25kcal

RATE THIS RECIPE

4.82 from 11 votes

Ingredients

  • 2 cups broccoli Finely chopped, mashed or riced
  • ½ onion grated
  • 1 cup panko bread crumbs Will work with gluten-free bread crumbs as well.
  • 1 cup grated cheese strong cheddar
  • 2 eggs
  • 1 Tablespoon olive oil
  • salt
  • pepper

Instructions

  • Preheat your oven to 200 degrees Celsius (400F)
  • Roughly chop your broccoli, steam for 3-4 minutes until tender
  • Grate the onion
  • Blitz the steamed brococli in a food processor or Place the steamed broccoli in a mixing bowl, and use a potato masher or fork to mash the broccoli.
  • Add all the remaining ingredients to the mixing bowl. Stir until well combined.
  • Measure out tablespoons full of the broccoli mixture. Roll these into balls and place on a lined baking tray.
  • Bake the broccoli bites for 20-30 minutes until lightly golden and crisp on the outside.
  • Enjoy!

Notes

  • These broccoli bites can be used as finger food for baby-led weaning. I use panko bread crumbs for extra crunch, but for a softer broccoli tot you can use regular bread crumbs. If you are serving these to young members of the family be sure to leave out the additional salt.
  • Store your leftovers in an airtight container for up to three days in the refrigerator, or freeze for up to four months.
  • Reheat your broccoli bites in a hot oven or air fryer for just a few minutes.
  • Serve with a dipping sauce: Aioli, ranch dressing, tomato relish, sour cream or my lemon feta dip are all lovely.
  • Broccoli finely diced/minced/riced: I use a food processor to blitz my broccoli. But you can also use store-bought frozen broccoli rice. Cauliflower also works well in this recipe.
  • Onion: Red or brown onion is fine
  • Bread crumbs: I use panko breadcrumbs, regular bread crumbs work fine too. Can be substituted for gluten-free bread crumbs (the photos in this recipe are actually of the broccoli bites made with gluten-free bread crumbs).
  • Cheese: I like to use a hard flavourful cheddar cheese (tasty). Parmesan cheese can add extra flavor.
  • Eggs: I use 2 large eggs, if your eggs are small you may require three.
  • Salt and black pepper: If you are serving these to young members of the family, skip the extra salt.

Nutrition

Serving: 1bite | Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 0.1mg