Kid tested, mother approved. Of all the vegetables, broccoli is definitely my daughter's favorite. She has been known to snack on an entire bowl of cold, steamed broccoli while we all have a confused look on our faces. But of course she's also a toddler, which means after I steamed a whole head of broccoli crowns this week she decided she was not that into broccoli. So I I wanted to create something more enticing and these mini broccoli fritters were perfect, she gobbled them up....and I had to keep smacking my husband's hand away as he sneaked a few. While I'll share a recipe, this isn't a science, just pulse some steamed broccoli and make a batter with some bread crumbs, cream cheese and egg. Of course I also added some basil pesto because there are few things I make without it. I read a few recipes for broccoli nuggets for kids and most call for cheddar cheese, but I think cream cheese works best as it adds a nice creaminess that keeps the fritters soft on the inside, instead of crunchy (I've made broccoli fritters with cheddar and this is best for kids). Lastly, I'm more into pan frying than baking things like this, but baking would also work well.
2 cups steamed broccoli crowns
1/2 c panko bread crumbs
1/4 c cream cheese
1 T basil pesto
1 egg
salt, pepper
Pulse broccoli in food processor until smooth. Spoon into mixing bowl. Stir in panko, pesto and cream cheese as well as egg. Mash well to incorporate all ingredients (salt and pepper lightly). Form small patties with hand and place on parchment paper. If batter is too sticky, chill in freezer for 10 minutes, or you could add a spoon or two of flour. Heat 1 T of oil in a non-stick pan over medium heat. Crisp patties on each side until light brown.
