Asian Broccoli Bites

by Annabel Langbein
Asian Broccoli Bites


1 head broccoli, peeled and cut into florets
3 spring onions, finely chopped
2 eggs
finely grated zest of 1 lemon
½ cup panko crumbs
2 tsp soy sauce
2 tsp sesame oil
1 tsp finely grated fresh ginger
salt and ground black pepper, to taste
½ cup sweet chilli sauce, to serve


Preheat oven to 200°C and line an oven tray with baking paper for easy clean-up. Drop broccoli into a large pot of boiling salted water and cook for 1 minute. Drain, then rinse immediately under cold water to cool and drain again thoroughly. Chop broccoli finely, return to the empty pot or a mixing bowl, add all other ingredients except the dipping sauce and stir to combine evenly. You could also place all the ingredients in a food processor and pulse to combine – do this in batches so it doesn’t go mushy. Form into small egg shapes between your hands, pressing together firmly. Transfer to prepared tray and bake until firm and lightly browned (about 15 minutes). Serve warm, accompanied by sweet chilli sauce.

To make Vegan Broccoli Bites, replace the eggs with 7 tbsp aquafaba.

Recipe by Annabel Langbein.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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