550g Broccoli

3 Eggs (medium)

60g Ground almonds

100g Cheddar (grated)

2 cloves Garlic (finely diced)

0.25tsp Dried Basil

0.25tsp Dried Oregano

Salt & Pepper (not for under 12 months)


1) Preheat the oven to 190C and line a baking tray.

2) Cut the broccoli off the stem into florets. Remove the tough outer skin from the stem and chop it into 1-2cm pieces.

3) Steam (or boil) the stems for a minute before adding the florets for a further 3-4 minutes until soft.

4) Drain well and once cooled, either finely chop the broccoli or give it a quick blitz in the food processor – you don’t want mush so only a couple of pulses!

5) Add grated cheese, eggs, almond flour, finely chopped garlic and herbs to the mix and combine well, mashing any big pieces of broccoli.

6) Scoop a tablespoon of mixture and mould it into a cylindrical tot shape and place on the lined tray.

7) Repeat until all the mixture is finished and then pop them in the oven for 20-25 minutes until golden brown.

8) Leave to cool a little and serve with the dip of choice

Nut free?

Swap almonds to coconut flour or sourdough breadcrumbs

Love the dish?
Let everyone know!

How do you do Bibado?

Join us @bibado

Something went wrong, please contact us!

Your Basket