Broccoli Tots

These broccoli tots are a fun way to serve up some broccoli. They are a great way of incorporating more veggies into your little one’s meals!

I’ve never seen my boys enjoy broccoli more than they do with these tots. They are great served with a dip, but they’re amazing served on their own. They are slightly crisp on the outside and soft and fluffy on the inside with cheesy goodness in every bite. I don’t hide the fact that they’re veggies in them and let them know that they contain broccoli so that they could learn to appreciate just how amazing the veggie can be!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES
• BROCCOLI TOTS RECIPE

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these broccoli tots:

• Broccoli: The main ingredient for these tots. I steamed the broccoli in the microwave, but you can also steam it on the stove.
• Breadcrumbs: I like to use plain flavored panko breadcrumbs.
• Egg: Used as a binder to help the tots hold their shape.
• Shredded Cheese: Used to add flavor to these veggie tots. I used cheddar cheese, but you may use any type of cheese.
• Garlic/Onion Powder:  For added flavor.
• Salt: Optional ingredient for a little added flavor. You can make a batch without salt for a younger baby and add salt to the rest for everyone else!

PROCESS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Add broccoli florets to a microwave-safe bowl with 2 tablespoons of water and microwave on high for 2-3 minutes, or until the broccoli is tender. You may also boil the broccoli in a small pot of boiling water for 3 minutes. Drain and finely chop into small pieces. I used kitchen scissors to finely chop the florets, but you may also use a food processor if you prefer smaller pieces.
3. Add the breadcrumbs, shredded cheese, egg, onion powder, garlic powder, and salt to the bowl with the broccoli. Mix until well combined.
4. Scoop out tablespoon-sized portions of the mixture and shape them into a tot shape. Place the tots on a parchment paper-lined baking pan.
5. Bake the tots for about 20-25 minutes, or until the edges begin to slightly brown. Shake the pan halfway through for even browning.

STORAGE INSTRUCTIONS

Once cooled, store the broccoli tots in an airtight container in the refrigerator for up to 3 days. To reheat, bake the tots at 350 degrees for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled tots in a freezer-safe Ziploc bag and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds, adding 10-second increments as needed. You may also reheat these tots in the air fryer using your air fryer’s reheat function.

SUBSTITUTIONS

• Broccoli: The broccoli may be replaced with cauliflower. Check out this recipe for air-fryer cauliflower tots!
• Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
• Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.

RECIPE NOTES

• I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces. I left some chunks in for some added texture, but feel free to chop them up smaller for a more “tot-like” texture.
• I used cheddar cheese in this recipe for added flavor. Mozzarella cheese is a good low-sodium alternative if you are preparing these tots for a baby.

Here are some other veggie-based recipes that you may like!

• Zucchini Carrot Tots
• Savory Vegetable Muffins
• Cheesy Carrot Bites

BROCCOLI TOTS RECIPE