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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!
It worked perfectly!
It was Stephanie’s post for 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. But a mixture a broccoli and potato is hard to beat.
More Easy Appetizers
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.
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.
Step 3: Bake for 20 minutes at 400°F and then eat them 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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.
Delicious!!! My fiancé has requested more! Thanks for this awesome recipe!!
That’s wonderful, Gabriela! Thank you for letting me know!
Awesome stuff! And made with ingredients I pretty much keep around at all times, I love that!
Thank you, Nicole!
Love broccoli and potatoes ! These tots are just perfect ! Pinned!
Thank you, Mira!
These look like the perfect little bites packed with flavor and veggies! I loved the step-by-step pics 🙂
Thank you, Sonali!
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.
I would never roll my eyes at you, Maureen. But, rice bubbles!? That sounds like so much more fun than rice krispies! 🙂
these would be so healthy. and i love the way you made them tots!!!
Thanks, Kelsey!
Awwww … now I know I could eat quite a few of these in one go!
I love that word, too … zizz! Excellent!
Isn’t that what it sounds like!? 🙂 Thanks, Helen!