Welcome to Digitalcutlet

Broccoli and Cheese Nuggets


Broccoli and Cheese Nuggets is an easy-to-make recipe prepared with broccoli, mozzarella cheese, leek and panko breadcrumbs. If you have a fussy eater at home, try making this delicious cheesy dish that your kids will finish in no time. Broccoli has several health benefits and is a nutritious vegetable that will provide you the daily dose of minerals and vitamins. This is a mouth-watering appetizer recipe which is perfect for occasions like kitty parties, birthdays, and pot lucks. Kids will definitely love this lip-smacking dish. Enjoy this snack recipe with tomato salsa or dip of your choice! Try it!

30 gm onion
15 gm leek
2 cup refined oil
100 gm mozzarella
5 gm black pepper
60 gm potato
15 gm celery
10 gm garlic
120 gm broccoli
10 gm salt
100 gm all purpose flour

For The Main Dish:
250 gm panko breadcrumbs
100 gm breadcrumbs

Step 1
To make this easy recipe, first put a pressure cooker on high flame and add 1 cup of water in it, add potato in it and close the lid of the cooker. Boil the potato on 2 whistles and switch off the burner. Let it cool on its own and drain the extra water. Once the potato is cool, peel it well and mash using a masher and keep it aside in medium bowl.

Step 2
Cut broccoli into florets, blanch them and drain surplus water. Chop it finely and keep aside. Chop onion, garlic, celery and leeks in different bowls.

Step 3
Put a pan on medium flame and heat some oil in it. Then add chopped onion, garlic, celery, leeks in it, and saute for 2-3 minutes. Add blanched broccoli in it and saute until the moisture evaporates. Then add the mashed potato to it and mix thoroughly. Finally, add salt and pepper along with fresh bread crumbs to it. Let it cool.

Step 4
Make crumbing batter with refined flour, salt and pepper as per your taste and water to pouring consistency. Shape the broccoli into small galettes, dip in the batter and coat it with panko bread crumbs.

Step 5
Now, heat the remaining oil in another pan over medium flame, fry the shaped galettes until golden brown. Remove and drain the extra oil with paper towel and serve hot with tomato salsa.