In a cozy neighborhood where every kitchen tells the tale of family gatherings and culinary experiments, a whimsical idea blossomed during a weekend cooking spree: Completely Keto Broccoli Patties, a recipe that would add a sprinkle of joy to the dinner table.
The idea struck when a local home chef, known for her garden bursting with greens, decided to transform her abundant broccoli harvest into something uniquely delightful. With a dash of creativity and a pinch of love, she minced, mixed, and seasoned, turning the vibrant florets into a promising mixture.
As she spooned the blend into muffin tins and slid them into the oven, anticipation filled the air. The aroma of baking patties soon wafted through the home, a warm invitation to the family to gather around the kitchen.
When the timer dinged, out came the Broccoli Patties, golden and enticing, their edges crisped to perfection. They were more than just a side dish; they were a new family favorite, a testament to the joy of turning simple ingredients into a delightful feast, and a reminder that the best recipes are those that bring smiles and togetherness, one delicious bite at a time.
Completely Keto Broccoli Patties (SK)
- 1 large onion minced
- 1/4 tsp oregano
- 3 eggs
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp Pink Himalayan Salt
- 3 cup broccoli florets
Preheat oven to 450.
Blend all the ingredients in a food processor with an S blade.
Grease a muffin tin then fill the holes fully with batter. Bake for 15 minutes on 450 then lower to 425 and bake for 30-35 minutes.