More back-to-school lunchbox ideas for keeping your kids interested in lunchtime.
Cheesy Broccoli Gems
Makes 30
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients
1 medium head broccoli, cut into florets.
2 spring onions, finely chopped.
1 cup grated cheddar cheese.
1/2 cup dried breadcrumbs.
2 tablespoons chopped fresh basil or parsley.
Salt and pepper, to taste.
1 egg lightly beaten.
Steps
1. Blanch the broccoli in boiling water for a minute then refresh in iced water. Drain well. Place all the ingredients except for the egg in a food processor and ‘pulse’ until finely chopped and combined. Add the egg and pulse to combine.
2. Shape approximately 2-3 teaspoons of the mixture, into nugget shapes and place on a baking paper lined tray.
3. Spray the gems with oil and bake at 200 degrees Celsius for 20 minutes or until golden brown. Serve with sour cream or thick yoghurt.
Cauliflower and Cheddar Fritters with Kiwi Salsa
Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Fritters:
1 cup tri-colour quinoa.
1/2 medium cauliflower, cut into florets.
1/2 cup rolled oats.
4 eggs, lightly beaten.
6 spring onions, sliced.
1 1/2 cups grated cheddar cheese.
Finely grated rind of one lemon.
Oil, for shallow frying.
Kiwi Salsa:
250g punnet red and yellow cherry tomatoes, quartered.
1 kiwi fruit, peeled and diced.
1 tablespoon olive oil.
Steps
1. Rinse the quinoa and place in a medium saucepan with two cups of water. Bring to a boil then immediately reduce heat to a simmer, add a pinch of salt and cover and cook for 15 minutes. Turn off the heat, fluff with a fork and set the lid ajar to rest.
2. In a food processor, pulse the raw cauliflower until it resembles cous cous. You will need two cups cauliflower crumbs. Remove from the processor.
3. Process rolled oats in the food processor until fine. Add quinoa, cauliflower crumbs, eggs, onions, cheese and lemon to the food processor and pulse until just combined. Season to taste and set mixture aside.
4. Make salsa by tossing together all ingredients. Set aside.
5. Thinly cover the base of a large frying pan with oil and heat over medium-high heat. Drop 1/4 cups of mixture into the pan and fry, in batches, for 3-5 minutes on each side, turning carefully with an egg flip. Cool slightly before serving with salsa.
