Pinch and Swirl

· 46 Comments

Broccoli Tots

Filed Under: Appetizer, Fall & Winter, Party Food Ideas, Spring & Summer, Vegetarian Recipes

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broccoli tots served on a white platter

Have you ever considered making your own Broccoli Tots? I hadn’t, but it turns out they’re absolutely delicious and so easy to make. Perfect for a healthy snack or party food!

Broccoli Tots served on a white platter Think of it! A bite-sized version of one of my favorite no-recipe-required meals: a baked potato loaded up with an obscene amount of broccoli and shredded cheddar = Broccoli Tots!

It worked perfectly!

It was Stephanie’s post for Cheddar Cheese Broccoli Tots that got me to thinking about this. I’m still going to try Stephanie’s original recipe, because I don’t always want the bulk of potatoes.

Anyway, these are really easy to put together.

How to Make Broccoli Tots

Step 1: Blanch broccoli and then whirl in the food processor until it’s finely chopped. Parboil potato cubes and whirl them too in the food processor until finely chopped.

Broccoli

Potatoes

chopped potatoes

Step 2: Mix all of the recipe ingredients together in a big bowl. Scoop the mixture out on to a parchment lined baking sheet and shape them into little tots.

tots ready to scoop

tots ready to bake

Step 3: Bake for 20 minutes at 400°F and then eat them hot!!

Print Recipe
5 from 1 vote

Broccoli Tots

Dip these into sriracha and maybe even sour cream if you're feeling decadent! 
Prep Time20 mins
Cook Time26 mins
Total Time46 mins
Course: Appetizer, Snack
Servings: 50 tots
Calories: 19kcal

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

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • Add potato cubes to a medium saucepan and add enough water just to cover. Bring to boil; reduce heat slightly and leave at a low boil for 6 minutes. Transfer potatoes to a colander with a slotted spoon, reserving water. Rinse potatoes with cold water to slow their cooking.
  • Add more water to saucepan, enough so that it will cover the broccoli, and return to stove. Bring to boil. Add broccoli and blanch one minute. Drain and rinse with cold water. Drain thoroughly. Transfer to bowl of a food processor and pulse until finely chopped. Add chopped broccoli to medium bowl.
  • Transfer par-boiled potato cubes to food processor and pulse until finely chopped. Add to broccoli in bowl.
  • Add remaining ingredients to broccoli potato mixture and carefully stir with a fork to combine.
  • Using a mini ice cream scoop (like this one) or a teaspoon, scoop out 1 1/2 tablespoon portions onto prepared baking sheet. You'll be able to fit about 25 on one baking sheet, so this recipe will make two batches. Shape each portion into a little log.
  • Bake 20 minutes, turning the baking sheet after 10 minutes.
  • Enjoy hot!

Nutrition

Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 73mg | Vitamin A: 1.6% | Vitamin C: 11.2% | Calcium: 1.8% | Iron: 2.5%
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

 

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  1. Erin says

    January 4, 2017 at 11:01 am


    Can you make these ahead of time for a party? Then reheat them? Would you just store them in the fridge until ready to reheat?

    Reply

    • Marissa says

      January 4, 2017 at 12:39 pm

      Hi Erin – that’s a great question. Honestly, I haven’t tried reheating them. It’s likely that they’d be just fine. Another alternative is to get them to the point of putting them in the oven and refrigerate them until 30 minutes or so before you’re ready to serve them and bake them fresh.

      Reply

  5. Sonali- The Foodie Physician says

    March 25, 2015 at 3:54 pm

    These look like the perfect little bites packed with flavor and veggies! I loved the step-by-step pics 🙂

    Reply

  6. Maureen | Orgasmic Chef says

    March 25, 2015 at 3:02 pm

    I would love these. They would be called gems here. We don’t have tater tots but potato gems. Stop it, stop rolling your eyes or I’ll tell you we don’t have rice krispies either. We have rice bubbles.

    Reply

  12. Kristi @ Inspiration Kitchen says

    March 24, 2015 at 7:20 pm

    Marissa, I *love* your posts. They are always so entertaining! You need to PM me and tell me where you got the word zizz, because it makes me laugh every single time. With that said, these look amazing. Pinning so I can remember to make them later!

    Reply

    • Marissa says

      March 26, 2015 at 10:41 am

      Thank you, Kristi! Honestly, I think I read the term ‘zizz’ from Molly of Orangette and thought, that really is what blenders and food processors sound like. 🙂

      Reply

  14. Kathleen | HapaNom says

    March 24, 2015 at 6:24 am

    I’ve actually been kicking around the idea of making my own tots, but never in a million years would I ever have thought to make a broccoli cheddar combo! This is brilliant! You totally ROCK!

    Reply

  20. Oana | Adore Foods says

    March 23, 2015 at 2:32 pm

    I love these cute, delicious tots! Packed with veggies, just perfect! Thanks for sharing it, Marissa!

    Reply

  21. Allie says

    March 23, 2015 at 1:41 pm

    This is such a fun idea! I love the flavors, broccoli, potatoes, and cheese is like my dream come true 😉 I’d probably make a meal out of these tots!

    Reply

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