Good-for-you tots? Oh, yes we did. Aside from packing in some of our very favorite greenery, these tots are naturally gluten-free and vegan, AND they're baked instead of fried. You're only four ingredients away from a flavor-filled veggie paradise.
Broccoli tots recipe
She Likes Food
Makes about 50 tots
- 2 medium potatoes (about 10 ounces each), white or Russet
- 14 ounces broccoli florets, steamed and cooled
- 2 tablespoons olive oil
- Salt and pepper, to taste
Place the whole potatoes in a pot of water, making sure they're covered. Bring the water to a boil, then immediately turn it down to a simmer.
Cook for 20-30 minutes, until they're soft enough to easily pierce with a fork, but not mushy. Remove from the water and cool just until you can handle them safely.
While the potatoes cool, preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
Once the potatoes are still warm but easy to handle, remove the skin and then grate into a large bowl.
Check up on your broccoli. If it's feeling pretty moist, that won't do, so blot it with paper towels. Then put the steamed and cooled broccoli in a food processor. Pulse until it reaches a meal-like texture.
Throw the broccoli into the bowl with the grated potato, along with your olive oil and about a teaspoon of salt. Use your hands to mix, and give it a little taste along the way to decide if you need more salt or some pepper.
To form the tots, use your hands to shape about 1 heaping tablespoon of the mixture into a small tot-shaped cylinder.
Place the formed tots on your baking sheets, leaving a little space between each (this will just make them easier to flip, because that step is coming). Pop the pan in the freezer for a few minutes to help them firm up so they'll hold their shape while you bake.
Bake for about 15 minutes, then flip the tots. Place back in the oven and cook for another 15-20 minutes, depending on how crispy you'd like them. Remove from the oven and let cool a bit before removing from the sheets. They'll be delicate at first, but they get sturdier as they cool.
You can store leftover tots covered, in single layer, in the fridge. Reheat by oven or skillet with a little olive oil before enjoying.
Yes, you can sub other veggies
Broccoli doesn't have to be the star of the show. You can also try this recipe with steamed green beans, carrots, peas or any other favorite.
Bonus idea — with cheese!
Here's a fun spin: Roll about 2 heaping tablespoons of the "dough" into a ball, then press a piece of cheese in the center and wrap the dough around it. Pan-fry both sides in olive oil until toasty, then enjoy.