Broccoli Tots

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If you have a little one who isn’t a fan of broccoli, these broccoli tots are a fun, new way to serve them up! They come together with just a few simple ingredients and a a great way of incorporating more veggies into your little one’s meals!

Broccoli tots served with corn and ketchup.

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 there are veggies in them and let them know that they contain broccoli so that they can learn to appreciate just how amazing the veggies can be!

If you’re on the hunt for other recipes that incorporate veggies, be sure to try out these air fryer cauliflower tots, baked zucchini carrot tots, and these moist chicken nuggets with veggies!

Watch Recipe Video

What You’ll Need

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

Ingredients to make 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 or boil it.
  • 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!

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • 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.

Step By Step Instructions

STEP 1: Preheat the oven to 375 degrees F (190 degrees C).

STEP 2: Add broccoli florets to a microwave-safe bowl with 2 tablespoons of water and microwave on high for 3-5 minutes, or until the broccoli is soft and fork-tender (Image 1). You may also boil the broccoli in a small pot of boiling water for 3 minutes. Drain and finely chop into small pieces (Image 2). I used kitchen scissors to finely chop the florets, but you may also use a food processor.

STEP 3: Add the breadcrumbs, shredded cheese, egg, onion powder, garlic powder, and salt to the bowl with the broccoli (Image 3). Mix until well combined (Image 4).

STEP 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 (Image 5).

STEP 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 (Image 6).

Steps to make broccoli tots.

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.

Broccoli tots served with corn and ketchup.

Tips For Success

  • I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces. You may keep a few small 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.
Broccoli tots served with corn and ketchup.

Recipe FAQs

Can I make these tots in an air fryer?

Yes! To make these broccoli tots in the air fryer, spray the tots with a light layer of oil to help them obtain a golden brown color. Air fry the tots at 400 degrees F for 12-15 minutes, until golden brown, shaking the pan halfway through.

What is the texture of these tots?

These tots are soft and pillow-like with little bits of texture from the broccoli. If you prefer smoothie textured tots, use a food processor to finely blitz up the broccoli before mixing in the other ingredients.

Other Veggie Recipes You’ll Love

If you tried these Broccoli Tots please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Broccoli tots served with corn and ketchup.
5 from 12 votes

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!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 28 tots

Ingredients 

  • 12 oz broccoli florets
  • 1 cup shredded cheese
  • 1 egg
  • cup panko breadcrumbs
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp salt, optional

Instructions 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Add broccoli florets to a microwave-safe bowl with 2 tablespoons of water and microwave on high for 3-5 minutes, or until the broccoli is soft and fork-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.
  • Add the breadcrumbs, shredded cheese, egg, onion powder, garlic powder, and salt to the bowl with the broccoli. Mix until well combined.
  • 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.
  • Bake the tots for about 20-25 minutes, or until the edges begin to slightly brown. Shake the pan halfway through for even browning.

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.

Nutrition

Calories: 24.17kcal, Carbohydrates: 1.97g, Protein: 1.62g, Fat: 1.16g, Saturated Fat: 0.61g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.34g, Trans Fat: 0.001g, Cholesterol: 9.01mg, Sodium: 41.81mg, Potassium: 46.9mg, Fiber: 0.39g, Sugar: 0.34g, Vitamin A: 111.22IU, Vitamin C: 10.84mg, Calcium: 29.49mg, Iron: 0.2mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




17 Comments

  1. 5 stars
    I love how quick and easy this recipe was. I also love that my 16 month old who hates any veggies ate this happily (she did her happy food dance). I used mozzarella as the cheese and added cumin for a touch of extra flavor. The toddler loves strong flavors lol, gets it from her dad. I ate half of them myself, too. Her dad tried one (he isn’t a fan anything green, either) and he said they were pretty good and would eat more next time. Storing this in my pocket for later 😁

    1. I’m so glad to hear that you all loved these tots! And I love the idea of adding in some cumin for flavor! Thanks for sharing your feedback, Madison!😊

  2. 5 stars
    I did everything wrong and these still turned out yummy! Haha. I had to use flax egg and I used mozzarella as the lower sodium option. I used almond flour because I didn’t have bread crumbs and over mixed the whole thing. They aren’t tots for me but whatever they are taste great! Thanks for the recipe! I will shoot for a more tot shape next time.

  3. 5 stars
    I made these the other day (using frozen broccoli) and they turned out perfect! My toddler is going through a bit of a fussy phase with teething at the moment and she hasn’t tried them YET but they aren’t going to waste, they are absolutely delicious!

    1. Yes, they can be frozen in an airtight container or ziploc bag with as much air removed for up to 3 months😊

      1. Hi! I just found your blog and I’m super excited to try these out! However, I’m not quite sure at what age I can start these recipes. Is it safe to feed most of your recipes to a 6 month old? We’re doing BLW.

        1. Hi! Yes, most of the recipes are suitable for babies ages 6 months+ who are starting solids, including these broccoli tots😊

    1. Hi Anastasia! I’m so sorry to hear that! What was the consistency of your mixture? Did it look like the mixture that I have shown in the video above?

      1. I thought it did? I’m wondering if it’s because I used non dairy cheese (daughter can’t do dairy) that made it not as sticky?

        1. It should still hold together with the dairy free cheese! Did you use 12 oz broccoli florets? When you form the tots, and press a portion tightly in your hands, it should hold together (make sure to press firmly). You could also try adding an extra egg white in for a little more moisture if your mixture seems a little dry. I hope they work out if you try again!

    1. Yes, you can use frozen broccoli, I’d just steam and drain any excess liquid prior to chopping😊