Broccoli Veggie Dippers

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Broccoli Veggie Dippers

Broccoli Veggie Dippers

Broccoli Veggie Dippers


3/4 cup lentils

2 cups broccoli florets, fresh

1 tablespoon ground chia seeds

1/2 cup shredded carrots

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/4teaspoon dried basil

3/4 cup breadcrumbs, divided

1 tablespoon extra virgin olive oil


Rinse and drain the lentils. Place the lentils in a medium-large saucepan. Pour in 1/2 cup water. Place the pan on high heat and bring to a boil. When the water comes to a boil, turn down to medium high and cook for 20 minutes or until the lentils are tender. All the water should be absorbed. Set aside.

Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.

Mix ground chia seeds with 3 tablespoons water in a small bowl.

Place all ingredients in a food processor, except 1/4 cup breadcrumbs. Process until well combined, with a crumbly texture. Divide mixture into twelve pieces. Roll each piece into a ball and then flatten them into patties. Coat each patty, on each side, with the remaining breadcrumbs.

Heat the oil in a medium skillet to medium high and brown the patties for 3 minutes on each side.

Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.

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