Broccoli and Cauliflower Cheese Tots
INGREDIENTS (Makes 22 mini muffins)
3-4 cups of broccoli and cauliflower florets
1 cup grated tasty cheese
½ onion finely chopped
1 clove garlic, minced
½ cup breadcrumbs
1 tsp chicken stock powder
salt and pepper
Preheat oven to 200˚C or 180˚C fan-forced. Spray a 24- hole mini muffin pan.
Put florets into a saucepan with 3 cm water. Bring to boil. Cook for 5-6 minutes. Drain broccoli and set aside on paper towels. Cover with more paper towels and press down to remove any water. Chop up the brocolli.
In a large bowl, combine all the ingredients and season with salt and pepper.
Stir until well mixed. Fill mini muffin pans with mixture pushing down with a spoon until it is nice and compact.
Bake for 18 minutes or until top is golden.
When my children were toddlers they were so fussy with vegetables and if there was a way to hide vegetables in food, I desperately tried it. It was such a frustrating season. I am sure many of you can relate or are in that season right now. Today 2 of my children eat all their vegetables and one is still too fussy in my books but making progress. These are so delicious I could eat the whole batch myself. Such a flexible recipe, which lends itself to many variations and combinations of vegetables.