(Makes 12, serves 3-4)
275g broccoli florets (about one large head)
125g plain almonds (not roasted, salted or sweetened)
1 large egg
10g basil leaves, finely chopped
10g flat-leaf parsley, finely chopped
5g coriander leaves, finely chopped (optional)
10g finely grated Parmesan cheese
2 garlic cloves, finely chopped
1/8tsp cayenne pepper, or to taste Salt and pepper
How to make Preheat the oven to 180C/Gas 4 and line a baking sheet with baking parchment.
Place your broccoli florets in a steamer and steam for approximately 10 minutes, until tender and still bright green, rather than mushy and going grey; keep checking them with a knife to ensure they don’t overcook. Once steamed, refresh in cold water to stop the cooking and leave in a colander to drain.
In a food processor or blender, grind the almonds into a fine powder and place in a mixing bowl. Then pulse the broccoli in the food processor or blender until finely chopped (not pureed) and place in the bowl with the almonds. Whisk the egg in a separate bowl, then add to the mixing bowl along with the basil, parsley, coriander, Parmesan, garlic and cayenne pepper, and season with salt and pepper.
Mix everything well, until thoroughly combined, then using your hands, make approximately 12 ‘meatballs’, pressing them firmly together to be sure they retain their shape. Place the balls on the baking sheet, making sure they are not touching. Pop in the oven for 25 minutes or until they are just turning golden brown.
From the book – Keep It Real by Calgary Avansino £25