Spinach and Broccoli Poppers

Spinach & Broccoli Poppers with a Creamy Avocado Dip are perfect for having guests over! So yummy, and super simple to make!

When I was younger, the only way I’d eat spinach was if it was mixed into a batter and deep-fried into oblivion.

It was crispy, oily, and didn’t taste green at all, but at least I was eating spinach!

These remind me of those, though with much muuuch less oil, and a lot more greens. They’re actually super easy to make, and even easier to eat. Who doesn’t love finger food!? 

Spinach & Broccoli Poppers with a Creamy Avocado Dip are perfect for having guests over! So yummy, and super simple to make!

Whenever someone comes over for dinner, I’ll usually serve something along the side of cut-up veggies and dips as nibbles. It’s easy, and I love it, but I did want to change things up a bit, ya know?

I honestly made these without much intention, it was just something simple and quick, and it turns out Matt absolutely loved them! It’s an easy way to eat some greens, and I’m always up for anything that gets people eating greens.

Spinach & Broccoli Poppers with a Creamy Avocado Dip are perfect for having guests over! So yummy, and super simple to make!

Spinach and Broccoli Poppers
 
Author:
Serves: 35-40 poppers
Ingredients
  • 500g broccoli
  • 2 large handfuls spinach
  • 1 handful of coriander or parsley
  • 1 clove of garlic, minced
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 2 tablespoons olive oil
  • ½ cup almond flour
  • ¼ teaspoon baking powder
  • 1 tablespoon ground flax seeds
  • 1 teaspoon Italian herbs
  • ½ teaspoon smoked paprika
  • Salt + pepper, to taste
Avocado Tahini Dip
  • 2 tablespoons tahini
  • 1 avocado
  • 1 lemon, juiced
  • 2-3 tablespoons water
  • ½ teaspoon paprika
  • Handful fresh coriander
  • Salt + pepper, to taste
Instructions
  1. Pre-heat your oven to 175ºC/350ºF and line a baking tray with baking parchment.
  2. Chop your broccoli into smaller pieces and add to a food processor along with the spinach, coriander, and garlic. Pulse until the broken down and finely chopped, but not ground. Transfer into a bowl.
  3. In the same food processor, add the drained cannellini beans and the tahini and pulse until it becomes smooth - almost like hummus. Transfer to the bowl with the broccoli and mix in the remaining ingredients.
  4. Lightly wet your hands to roll about 2 tablespoons of the mixture into balls, placing them on the baking tray.
  5. Bake for about 20-25 minutes, until they are golden brown and cooked through. Once they’re done, you can quickly pan fry them in a bit of coconut oil to make them even crispier, though that's optional.
  6. To make the avocado dip, scoop the flesh from your avocado into a blender with the remaining ingredients. Blend until smooth.
  7. Serve with the avocado tahini dip.
Notes
NUT-FREE: Use a nut-free flour instead, like buckwheat.

STORAGE: I wouldn’t recommend keeping the dip for too long in the fridge because of the avocado. If you do want to, tightly cover with some cling film before so it doesn’t brown too much.

Spinach & Broccoli Poppers with a Creamy Avocado Dip are perfect for having guests over! So yummy, and super simple to make!

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  • Rebecca P.

    These are fantastic! What a wonderful small bite or appetizer! I would gobble them up for sure!

    • Haha I did gobble a few up before doing the shoot… X

  • Yum! These look so good! They remind me of the spinach nuggets my mom used to by as a kid! I loved em!

    • Spinach nuggets sounds amazing! Haha such a childhood food. X

  • rae

    Oh wow these sound absolutely incredible. Really need to try to make some poppers myself! Thanks for a great recipe!

    Rae | Love from Berlin

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