Tenderstem® Broccoli Chilli & Chickpea Bites
Method
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Steam the Tenderstem® broccoli for 2-3 minutes until it is just tender. Remove from the heat and keep to one side.
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Heat 2 tbsp of the olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not coloured. Remove from the heat and spoon into a food processor.
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Chop the flowery top section off each piece of the Tenderstem® broccoli, cut into smaller pieces and set aside. Roughly chop the main part of the stem and place in the food processor, along with the chickpeas, egg, Parmesan, lemon zest and basil. Blitz until you have a rough paste and then transfer to a bowl. Mix in the reserved Tenderstem® broccoli tops and season with salt and pepper.
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Using your hands, shape the mixture into patty shapes – as small or large as you like. They can be stored in the fridge at this stage ready to cook when needed (up to 1 day before).
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Heat the remaining oil in a large frying pan and fry the patties for 1 minute or so each side until golden. You will need to do this in a few batches, depending on the size of your pan.
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Remove from the pan, and serve hot, warm or at room temperature with lemon wedges to squeeze over.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
