Ingredients
3
3 servings
- •1 flax egg, 1 tablespoon flax meal mixed with 3 tablespoons water
- •2 ½ cups broccoli floret
- •2 cups quinoa, cooked
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon salt
- •½ teaspoon pepper
- •⅓ cup nutritional yeast
- •½ teaspoon baking powder
- •½ cup all-purpose flour
- •ketchup, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- To make the flax egg, combine the flax meal and water in a small bowl and set aside.
- Over high heat, bring a small pot of water to a boil. Add the broccoli florets and cook for 4-5 minutes, or until tender. Remove with a slotted spoon and transfer to a cutting board.
- Finely chop florets to the consistency of rice.
- Transfer the broccoli to a medium bowl and add the quinoa, garlic powder, onion powder, salt, pepper, nutritional yeast, baking powder, flax egg, and flour. Stir well until the ingredients are evenly distributed.
- Use your hands to form bite-sized patties, about 1½-2 tablespoons each.
- Place the bites on a greased baking sheet and bake for 20-25 minutes, flipping halfway through.
- Serve with ketchup (optional).
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 1269
- Carbohydrate: 138g
- Fat: 63g
- Fiber: 49g
- Protein: 47g
- Sugar: 3g
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