Have you ever thought about making your own broccoli tots? I hadn’t until recently, but they turned out to be simple, flavorful, and perfect for a healthy snack or for serving at a gathering.
The first attempt was a success.
It was Stephanie’s post that inspired me to try these. I still want to test her original version that uses more potato, but I love the balance of broccoli and potato in this mix — it keeps the tots light while giving them great texture and flavor.
More Easy Appetizers
- Brie Puff Pastry Bites
- Prosciutto Wrapped Asparagus
How to Make Broccoli Tots
Step 1: Blanch the broccoli, then pulse it in a food processor until finely chopped. Parboil the potato cubes, cool them, and pulse until they are finely chopped as well.
Step 2: Combine all ingredients in a large bowl. Scoop portions onto a parchment-lined baking sheet and shape them into small logs or tots.
Step 3: Bake at 400°F for about 20 minutes, turning the pan once halfway through. Serve hot.
Broccoli Tots
Ingredients
- 1 pound Yukon Gold potatoes cut into 1/2-inch cubes
- 1 pound broccoli cut into florets
- 2 eggs lightly beaten
- 2 green onions thinly sliced
- 2 ounces cheddar cheese shredded
- 1/2 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat oven to 400°F.
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Line a baking sheet with parchment paper.
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Place potato cubes in a medium saucepan, add enough water to cover, and bring to a low boil. Cook for 6 minutes, then remove with a slotted spoon and rinse under cold water to stop cooking.
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Fill the saucepan with fresh water, bring to a boil, add broccoli, and blanch for one minute. Drain, rinse with cold water, and drain thoroughly. Pulse the broccoli in a food processor until finely chopped, then transfer to a medium bowl.
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Pulse the parboiled potato cubes in the food processor until finely chopped and add them to the bowl with the broccoli.
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Add the eggs, green onions, cheddar, bread crumbs, salt, and pepper. Gently combine with a fork until everything is evenly distributed.
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Using a mini scoop or a teaspoon, portion out about 1 1/2 tablespoons per tot onto the prepared sheet. Shape each portion into a small log. You can fit about 25 on a sheet, so plan to bake in two batches.
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Bake for 20 minutes, turning the sheet once after 10 minutes for even browning.
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Serve hot and enjoy.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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