Broccoli Macadamia Tikki’s

No Meat. No Wheat. Green but No Bean.

For a satisfying treat without the meat, that is also ‘Perfectly Paleo’ – try this recipe for Broccoli Macadamia Tikki’s.

Aloo tikki is a staple on the menu of most chaat shops throughout India and is very popular in the East Midlands area of the United Kingdom. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. In our version the Aloo has been replaced with broccoli, offering similar texture without all the starch.

Recipe (makes 12 tikki’s)

2 cups steamed broccoli
1/4 cup diced fennel
1 shallot diced
1/2 cup presoaked (2-4 hrs) macadamia nuts
1 tbsp macca powder
1 tsp mixed greens (powdered veggies/superfoods)
1 tsp mixed herbs (thyme,oregano,parsley, all work well)
1 tsp coconut oil

Place steamed broccoli, fennel, shallot and presoaked (this will soften the nuts for blending) macadamia nuts into a bowl then using a stick blender or food processor, mince the ingredients into a wet paste. Now, mix-through your dry ingredients (macca powder, greens and herbs) and scoop a spoonful into your palm to roll into balls.

Place your tikki’s onto some tin foil or an oven tray lightly greased with coconut oil and bake for 8-10 minutes at 250 C. When brown on top, remove and flip your tikki’s then bake for a further 1-2 minutes – until crisp on both sides.

Serve with fresh salad.

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Inga Yandell
Explorer and photo-journalist, passionate about nature, culture and travel. Combining science and conservation with investigative journalism to provide educational resources and a platform for science exploration.
Inga Yandell

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