Broccoli Tots

Why you’ll love this recipe

I enjoy this recipe because it is a great way to turn simple broccoli into something delicious and satisfying. The combination of cheddar cheese and garlic gives these tots a rich flavor, while the almond meal helps create a nice texture.

I also like how easy they are to prepare. I can make a big batch and serve them fresh or save some for later. They are also versatile, so I can pair them with different dips depending on what I feel like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium broccoli (about 550g / 19.5 oz)
• 2 eggs
• ¾ cup (60g) almond meal/flour
• ¾ packed cup (75g) sharp cheddar cheese
• 2 garlic cloves, minced
• ½ tsp salt (optional – I skip it when making for babies)

Directions

I start by preheating the oven to 375℉/190℃ and lining a baking sheet with parchment paper.

I cut the broccoli into pieces by separating the florets and trimming the stem. I remove the tough outer skin of the stem and chop everything into small, even pieces.

Next, I steam the stems for about 1 minute, then add the florets and continue steaming for another 3 to 4 minutes until everything is soft. I drain the broccoli well.

I finely chop the cooked broccoli and transfer it to a large mixing bowl.

I add the cheese, eggs, almond meal, and minced garlic. Then I mix everything together, making sure to mash any larger broccoli pieces as I go so the mixture holds together better.

I scoop about a heaped tablespoon of the mixture and shape it into a small tot. I place each one onto the prepared baking tray and repeat until all the mixture is used.

Before baking, I lightly spray the tots with oil if I want extra crispiness. Then I bake them for about 20 minutes, or until they turn golden.

I serve them warm with my favorite dip.

Servings and timing

I get about 23 to 25 tots from this recipe, which makes around 25 servings depending on portion size. The total time is about 40 minutes, including preparation and baking.

Variations

I like to switch things up by using different cheeses such as mozzarella or parmesan for a slightly different flavor. Sometimes I add a pinch of paprika or herbs like parsley for extra taste.

If I want a crunchier texture, I mix in a small amount of breadcrumbs along with the almond meal. For a dairy-free version, I skip the cheese and adjust the seasoning to keep the flavor balanced.

Storage/reheating

I store leftover tots in an airtight container in the refrigerator for up to 3 days. If I want to keep them longer, I freeze them in a single layer and then transfer them to a freezer-safe bag.

To reheat, I place them in the oven or air fryer until warmed through and crispy again. I avoid microwaving when possible because it softens the texture.

FAQs

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I just make sure to thaw it completely and drain any excess moisture before using it.

How do I keep the tots from falling apart?

I make sure the broccoli is well drained and chopped finely. Mixing thoroughly and mashing larger pieces helps the mixture bind together.

Can I make these tots ahead of time?

Yes, I can prepare and shape the tots ahead of time, then store them in the fridge until I am ready to bake.

Are these suitable for babies?

Yes, I can make them suitable for babies by skipping the added salt and ensuring the texture is soft enough.

What dips go well with broccoli tots?

I like serving them with ketchup, yogurt-based dips, or a simple garlic sauce. They also pair well with cheese dips.

Conclusion

I love how these broccoli tots turn a simple vegetable into a crispy, flavorful bite. They are easy to make, versatile, and perfect for both kids and adults. Whether I serve them as a snack or a side, they always come out satisfying and delicious.

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