Broccoli Cheese Puffs
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 114.3
- Total Fat: 7.2 g
- Cholesterol: 57.3 mg
- Sodium: 185.7 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.6 g
- Protein: 9.6 g
View full nutritional breakdown of Broccoli Cheese Puffs calories by ingredient
Introduction
Found these and loved them right away. 4 ingredients and in the oven and done!Gluten Free & Low Carb.Original:
http://iamafoodb
log.com/cheddar-cheese-broccoli-tots/?
utm_source=zergnet.com&utm_medium=refe
rral&utm_campaign=zergnet_475047
Nutrition (rounded):
Carbs: 13%
Fat: 57%
Protein: 34%
Net Carbs(Sub dietary Fiber): 8% Found these and loved them right away. 4 ingredients and in the oven and done!Gluten Free & Low Carb.
Original:
http://iamafoodb
log.com/cheddar-cheese-broccoli-tots/?
utm_source=zergnet.com&utm_medium=refe
rral&utm_campaign=zergnet_475047
Nutrition (rounded):
Carbs: 13%
Fat: 57%
Protein: 34%
Net Carbs(Sub dietary Fiber): 8%
Number of Servings: 5
Ingredients
-
12 ounces broccoli florets (blanched & chopped)
1 large egg
2/3 cups shredded cheddar (used 2.82oz colby/jack )
1/2oz Pork Skins (crushed)
(Orig Recipe uses 1/2 cup panko)
Optional (not included in nutrition):
1/4 cup sliced green onions
salt and freshly ground pepper
shichimi togarashi, if desired
Tips
Makes approx 28 tots depending on size.
total 341g
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
-Blanch broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.
-Chop broccoli finely
-Add & throughly mix in egg, cheddar, and pork skins/panko, green onions if using.
-If desired, season generously with salt and pepper.
-Scoop about 1-1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping.
-Place on your prepared baking sheet. Repeat until all the tots are made.
-sprinkle on shichimi togarashi, if using.
-Bake until golden brown and crispy, 18-20 minutes, flip them after 10m.
Serving Size: 5 servings of approx 68g
-Blanch broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.
-Chop broccoli finely
-Add & throughly mix in egg, cheddar, and pork skins/panko, green onions if using.
-If desired, season generously with salt and pepper.
-Scoop about 1-1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping.
-Place on your prepared baking sheet. Repeat until all the tots are made.
-sprinkle on shichimi togarashi, if using.
-Bake until golden brown and crispy, 18-20 minutes, flip them after 10m.
Serving Size: 5 servings of approx 68g