Broccoli tots

Why you’ll love this recipe

I enjoy this recipe because it is simple, nutritious, and great for both kids and adults. I get a nice balance of soft, tender broccoli inside and a lightly crisp exterior. I also like how easy it is to prepare ahead and bake whenever I need a quick snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium broccoli (about 550 g)
• 2 eggs
• ¾ cup almond meal/flour
• ¾ packed cup sharp cheddar cheese
• 2 garlic cloves, minced
• ½ tsp salt (optional)

Directions

I start by preheating the oven to 190°C and lining a baking sheet with parchment paper.

I cut the broccoli florets into medium pieces and peel the tough outer layer from the stem before cutting it into small chunks.

I steam the stems first for about 1 minute, then add the florets and continue steaming for another 3 to 4 minutes until everything is soft. I drain the broccoli well to remove excess moisture.

I finely chop the cooked broccoli and transfer it to a large mixing bowl.

I add the eggs, cheddar cheese, almond meal, garlic, and salt, then mix everything together until well combined. I mash any large pieces to get a more uniform mixture.

I scoop about a heaped tablespoon of the mixture and shape it into small tots. I place them on the prepared baking sheet and repeat until all the mixture is used.

I lightly spray them with oil if I want extra crispiness, then bake for about 20 minutes until they are golden.

I serve them warm with my favorite dip.

Servings and timing

I get about 25 tots from this recipe.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

I sometimes swap the cheddar cheese for mozzarella or parmesan for a different flavor. I also like adding herbs like parsley or oregano for extra freshness.

When I want a bit more texture, I mix in some finely chopped onions or carrots. For a crispier finish, I can cook them a little longer or use an air fryer.

I can also make them dairy-free by using a plant-based cheese alternative.

Storage/reheating

I store leftover tots in an airtight container in the refrigerator for up to 3 days.

To reheat, I bake them in the oven or air fryer until warmed through and slightly crispy again. I avoid microwaving because it makes them softer.

I can also freeze the uncooked or cooked tots and bake or reheat them straight from frozen.

FAQs

Can I use frozen broccoli?

I can use frozen broccoli, but I make sure to thaw and drain it very well to remove excess moisture.

Why are my tots falling apart?

I make sure the mixture is not too wet and that I drain the broccoli properly. Adding a little more almond meal can help bind everything.

Can I make these without eggs?

I can try using an egg substitute, but the texture may change slightly. Eggs help hold the tots together.

How do I make them crispier?

I spray them lightly with oil and bake a bit longer or use an air fryer for a crispier result.

Are these suitable for kids?

I find these perfect for kids since they are small, soft inside, and packed with vegetables. I can skip the salt if needed.

Conclusion

I love how these Broccoli Tots turn simple ingredients into a healthy, tasty snack that is easy to prepare and fun to eat. They are versatile, freezer-friendly, and a great way to enjoy more vegetables in a delicious way.