Delicious gluten free nuggets, which the kids will eat without knowing they are nutritious and loaded with broccoli
8 Corn Thins slices, processed in food blender until a breadcrumb consistency
2 cups frozen broccoli pieces
3 large eggs, whisked
¾ cup reduced fat shredded cheddar cheese
½ tsp dried oregano
¼ tsp crushed garlic
¼ tsp salt
1) Preheat oven to 176°C.
2) Place Corn Thins slices into a food processor and process until a breadcrumb consistency. Spoon out 1 cups worth.
3) Thaw frozen broccoli and drain excess water.
4) Place broccoli with one cup of water in a microwave safe bowl. Microwave for 2½ minutes until broccoli is soft and a mushy consistency.
5) Drain broccoli and finely chop.
6) In a large mixing bowl add the broccoli, cheese, Corn Thins slices, oregano, whisked eggs, crushed garlic and salt, and combine well.
7) Shape mixture into nugget shapes. If nuggets are not forming shapes add more processed Corn Thins slices at 1 tablespoon increase at a time.
8) Place nuggets onto a lightly greased baking sheet using extra virgin olive oil spray.
9) Bake for 15 minutes. Flip the nuggets and bake for an additional 10 minutes or until the nuggets are golden brown and crunchy.
