Mia has been a veggie fiend for a long time. I would roast pans of broccoli, cauliflower and carrots and allow them to cool on our kitchen island. Eventually, I would hear the dragging of a chair and out of the corner of my eye, see her clamber onto the chair, intent on getting her hands on the fresh cooked veggies.
I figured she would love these broccoli tots as soon as she could get her hands on them, and apparently, my little foodie is a purist and denounced the tots as “not broccoli!” She did like them with ketchup, but seems to prefer them plain. This worked out perfectly for mommy and daddy who devoured the tots with total abandon. For a brief moment, we weren’t bill paying parents, we were little kids with tots and ketchup, talking about our day and enjoying a snack.
*makes 36 tots
- 2 cups or 12 ounces cooked broccoli, chopped fine (note: if using stems, chop them even smaller. The floret part is easier to mold)
- 2 large eggs
- ¼ cup diced yellow onion
- 1/2 cup Mexican cheese blend
- ⅓ cup panko breadcrumbs
- ⅓ cup italian breadcrumbs
- 2 tablespoons parsley ( or cilantro, rosemary,
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.
- Chop broccoli finely and mix thoroughly with the all other ingredients. Scoop about 1.5 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.
- Bake until golden brown and crispy, 18-24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!
Recipe adapted from Gimme Delicious.