Cheesy, Crunchy, Delicious Broccoli Croquettes.

A throwback recipe.
Cheesy, Crunchy, Delicious Broccoli Croquettes.
The broccoli croquettes were super delicious, especially when dipped in my homemade mayo ketchup sauce or you can try Aïoli.
A simple but totally addictive cheesy crunchy snack; Your family and friends will love them!
Our guests enjoyed for sure and gave some feedback!
Ingredients:
1 head broccoli
2 eggs
1 1/2 cups cheese (I used Emmental cheese. You can use cheddar or a cheese of your choice)
1 cup breadcrumbs
1 onion (chopped)
1/4 teaspoon ground black pepper
1/2 teaspoon cumin
1/4 teaspoon celery
1/4 teaspoon paprika (optional)
1 vegetable bouillon cube
1/4 teaspoon salt
1 tablespoon parsley
Preparation:
Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.
Blanch the broccoli in boiling water for 2-3 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
Chop broccoli finely, add the beaten eggs, chopped onions, cheddar, breadcrumbs, cumin, parsley, 1 vegetable bouillon, paprika if you desire. Mix well.
The recipe did not call for milk, however I did add about 1/4 cup milk. You can add less milk if you desire; we don't want the mixture soggy. Mix well and let stand for 15 minutes.
With your hands, shape into logs, balls or tater-tot shapes.
Place on a baking sheet lined with parchment paper.
Sprinkle the top of each croquette with cheese.
Bake until golden brown and crispy for 15 minutes or until croquettes golden.
Enjoy with your aioli or your favorite dip!
My homemade dip:
Ingredients:
1/3 cup Ketchup
3/4 cup Mayonnaise
1/2 teaspoon ground black pepper
A pinch of salt
Fresh parsley or cilantro (optional)
1/2 teaspoon Mustard (optional)
Preparation:
Whisk or Mix well and voila! Delicious!
Cooking Tip:
Why do you have to blanch broccoli?
Broccoli - florets and stems - must be blanched for effective freezing. If you freeze it raw, you'll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.
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