When you’re in need of a semi-healthy snack or light lunch, these cheese and broccoli bites are quick to make, and they taste so good! They are handy if you need to use up leftover vegetables in the fridge, but most importantly, they are such a refreshing change from cardboard gluten free sandwiches for lunch.
Broccoli is often assumed high FODMAP, however you can eat approximately 75g of the heads in one serving as part of a low FODMAP diet. I absolutely love broccoli so I’m always adding small portions to meals where I can.
The recipe below makes approximately 10 bites. These can be eaten hot or cold, or reheated later if needed.
Cheese and Broccoli Bites
Ingredients
- 1 Broccoli head (florets)
- 1 Egg
- 60 g Cheddar cheese
- 50 g Breadcrumbs (gluten free)
- ΒΌ tsp Chilli flakes
Instructions
- Preheat the oven to Gas Mark 4 or 180 degrees Celsius.
- Place the broccoli florets into a pan of boiling water and cook for 7-9 minutes until tender.
- Rinse the broccoli with cold water, drain and chop finely.
- Add the broccoli, cheese, breadcrumbs, egg and chilli flakes to bowl and season with salt and pepper. Mix well.
- Using your hands, form small balls (similar size to dough balls) and place on a non-stick baking tray.
- Bake for 30 minutes until golden and serve.
If you enjoy savoury, vegetarian recipes, then you’ll love my Stuffed Peppers recipe. Click here to see more veggie recipes.
As always, let me know if you give these cheese and broccoli bites a try!
Enjoy,
Alice x
Leave a Reply