Broccoli & Cheddar Bites

📝 Ingredients

• 300 g broccoli florets (1 small head)
• 1 egg
• 50 g grated cheddar
• 40 g breadcrumbs
• 1 garlic clove
• 1 tsp rapeseed oil
• 125 g plain yoghurt, 1.5% fat (1 pot)
• 2 tbsp ketchup (30 g)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Colander
• Chopping board and knife
• Clean tea towel
• Mixing bowl
• Air fryer

📖 Steps

1. Bring a saucepan of salted water to the boil. Add the broccoli florets and cook for 5 min, until the tip of a knife goes through them without resistance. Drain in a colander and leave to cool slightly for 5 min to let the steam escape.
2. Chop the broccoli very finely with a knife, until it's the size of grains of rice. Place it in a clean tea towel and squeeze hard over the sink: the drier it is, the better the bites hold together when cooking.
3. In the mixing bowl, beat the egg, then add the broccoli, cheddar, breadcrumbs and the peeled, very finely chopped garlic. Season lightly with salt (the cheddar is already salty) and with pepper. Mix: the mixture should hold together when pressed; the breadcrumbs will absorb the remaining moisture in the fridge.
4. With damp hands, shape 18 small logs about 4 cm long (a heaped tablespoon each), pressing them firmly. Place them on a plate and leave to firm up in the fridge for 10 min.
5. Preheat the air fryer at 190 °C for 3 min. Lightly brush the bites with oil using your fingers, then arrange them in the basket in a single layer, not touching. Cook in two batches if the basket is small.
6. Cook for 10 to 12 min at 190 °C, turning them carefully halfway through, until golden brown and firm to the touch. Without an air fryer: 18 to 20 min in the oven at 200 °C, on a baking tray lined with baking paper.
7. While they cook, mix the yoghurt and ketchup in a small bowl and season with pepper. Serve the bites hot or warm with the sauce, letting them rest for 2 min before biting in: the cheese is scalding hot inside.