Broccoli Dippers
Get your vegetables the fun way. These dippers are small patties that you can pick up with your fingers. Eat them plain or dip them into your favorite sauce. Party food!
Servings 6 Servings
Calories 159kcal
Ingredients
- ¾ cup lentils
- 2 cups broccoli florets fresh
- 1 tablespoon ground chia seeds
- ½ cup shredded carrots
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¾ cup panko breadcrumbs divided
- 1 tablespoon extra virgin olive oil
Instructions
To cook the lentils
- Rinse and drain the lentils.
- Place the lentils in a medium-large saucepan and pour in ½ cup water.
- Place the pan on high heat and bring to a boil.
- When the water comes to a boil, turn down to medium high
- Cook for 20 minutes or until lentils are tender and water has dissipated
To steam the broccoli
- Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil
- Add the broccoli to the insert and steam over boiling water for 10 minutes
- Remove from steamer, drain excess water and set aside.
To make the patties
- Mix ground chia seeds with 3 tablespoons water in a small bowl.
- Place all ingredients in a food processor, except ¼ cup breadcrumbs
- Process until well combined with a crumbly texture
- Divide mixture into twelve pieces and roll each piece into a ball
- Flatten them into patties and coat the patties on each side with the remaining breadcrumbs
- Heat the oil in a medium skillet to medium high
- Brown the patties for 3 minutes on each side.
- Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.
Notes
This recipe is from the "The High-Protein Vegan Cookbook" by Ginny McMeans (On Page 23)