THE 2016 FIREFIGHTER THROWDOWN AT FDIC WAS A HUGE SUCCESS! AND WHILE F&H CO. WAS NOT ABLE TO MAKE IT DOWN TO THE ATL, WE KNOW EVERYONE HAD A GOOD TIME COMPETING AND PROMOTING A HEALTHIER FIRE SERVICE. SO TO PREPARE FOR THE NEXT ONE, LET'S KEEP ON ROLLING WITH SOME HEALTHY EATS.....
THIS RECIPE FOR BROCCOLI TOTS COMES FROM BRYAN HERMANN OF THE JERSEY CITY F.D. IN NEW JERSEY. THEY ARE A GREAT FOR A SIDE OR SNACK, AND WILL DEFINITELY IMPRESS THE CREW!
BROCCOLI TOTS
INGREDIENTS:
4 CUPS UNCOOKED OR FROZEN BROCCOLI FLORETS
1 GARLIC CLOVE, diced
1 SMALL ONION, diced
1 SMALL SHALLOT, diced
SMALL BUNCH OF FRESH CILANTRO, diced
2 LARGE EGGS OR 3 SMALL, beaten
1/2 CUP BREAD CRUMBS
1/4 CUP SHREDDED CHEDDAR
2 TSP. SRIRACHA
PROCEDURE:
Preheat oven to 400*
Place a large pot of water over medium-high heat and bring to a boil. Add the broccoli and cook for 2 minutes, remove and drain. When cool, dice and set aside.
In a large bowl combine the cilantro, onion, shallot and broccoli. Add the eggs, breadcrumbs, Sriracha and cheddar cheese. Mix until combined.
Scoop out spoonful size of the mixture and form into small balls or tator tot shape. Place on a lightly oiled sheet pan and bake for 20 minutes. Serve as a side or snack!