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Crispy Broccoli Cheddar Bites

Steamed broccoli squeezed dry, bound with cheddar, breadcrumbs, and egg, and baked in a mini muffin tin or as pressed discs for maximum crisp edge.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups broccoli florets packed
  • 1 cup sharp cheddar shredded
  • 3/4 cup breadcrumbs panko or plain
  • 1 large egg
  • 2 tbsp onion finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • red pepper flakes or 1/2 tsp Dijon optional, for depth

Equipment

  • Oven
  • Steamer
  • Clean towel
  • Mini muffin tin or sheet pan

Method
 

  1. Heat the oven to 425°F (220°C). Line a sheet with parchment or oil a mini muffin tin.
  2. Steam or microwave the florets 3 to 4 minutes until bright green and just tender. Cool, then squeeze dry in a towel and chop finely.
  3. Combine the broccoli, cheddar, breadcrumbs, egg, onion, salt, pepper, and optional add-ins until evenly coated.
  4. Pack tablespoon mounds firmly into the muffin tin, or press into 1/2-inch discs on the sheet for maximum crisp edge.
  5. 12 to 18 minutes, rotating at 10, until the tops are golden and the edges browned. Rest 3 minutes, then cool on a rack.

Notes

Squeeze the broccoli hard — trapped water gives you mushy centres.
Discs crisp more than muffin-tin bites because more surface hits the pan.
Cool on a rack so steam doesn't soften the bottoms.