Broccoli and Cheese Nuggets is an easy-to-make recipe prepared with broccoli, mozzarella cheese, leek and panko breadcrumbs.

Time: 50 minutes


  • 30 gm onion
  • 15 gm leek
  • 2 cup refined oil
  • 100 gm mozzarella
  • 5 gm black pepper
  • 60 gm potato
  • 15 gm celery
  • 10 gm garlic
  • 120 gm broccoli
  • 10 gm salt
  • 100 gm all purpose flour
  • For The Main Dish
  • 250 gm panko breadcrumbs
  • 100 gm breadcrumbs


  • To make this easy recipe, first put a pressure cooker on high flame and add 1 cup of water in it, add potato in it
  • and close the lid of the cooker. Boil the potato on 2 whistles and switch off the burner. Let it cool on its own
  • and drain the extra water. Once the potato is cool, peel it well and mash using a masher and keep it aside in
  • medium bowl.
  • Cut broccoli into florets, blanch them and drain surplus water. Chop it finely and keep aside. Chop onion, garlic,
  • celery and leeks in different bowls.
  • Put a pan on medium flame and heat some oil in it. Then add chopped onion, garlic, celery, leeks in it, and
  • saute for 2-3 minutes. Add blanched broccoli in it and saute until the moisture evaporates. Then add the
  • mashed potato to it and mix thoroughly. Finally, add salt and pepper along with fresh bread crumbs to it. Let it
  • cool.
  • Make crumbing batter with refined flour, salt and pepper as per your taste and water to pouring consistency.
  • Shape the broccoli into small galettes, dip in the batter and coat it with panko bread crumbs.
  • Now, heat the remaining oil in another pan over medium flame, fry the shaped galettes until golden brown.
  • Remove and drain the extra oil with paper towel and serve hot with tomato salsa.