Veggie Tots

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These Veggie Tots will have your whole family begging for veggies! Tasty bites packed with goodness.

Veggie Tots on Plate with Small Bowl of Ketchup.

While I'm a firm advocate for serving our children recognisable vegetables, such as oven-roasted broccoli or sautéed broccolini, I also love transforming veggies to create nutritious and fun recipes.

From carrot stars to vegetable fritters, vegetable muffins to veggie waffles and, of course, these irresistible vegetable tots. They are all developed to captivate young taste buds and encourage adventurous eating habits.

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Reasons to Love this Recipe
Ingredient Information (and Alternative Suggestions)
Step-By-Step Instructions (with Images)
Top Tips
Storage Instructions
Recipe FAQs
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Veggie Tots

Reasons to Love this Recipe

Vegetable Intake: Veggie tots are a fun way to add different vegetables to your child's plate.
Freezable: Whip up a batch of these tots and freeze them for later use, making meal prep and busy weeknights a breeze.
Simple Ingredients: Veggies, breadcrumbs and cheese with a little optional flavour. Simple.
Versatile: Customise your tots with your child's favourite veggies and cheese for a personalised touch that guarantees empty plates every time!

Ingredient Information (and Alternative Suggestions)

The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.

Flat Lay of Ingredients Needed to Make Veggie Tots.

Veggies: Zucchini, carrot, broccoli, and potato, totalling around 400-450g (14-16oz) in weight. Feel free to experiment with the ratios of these veggies, but aim to keep the total veggie amount around 400-450g (14-16oz). You can also swap out veggies to suit your taste buds, such as substituting broccoli for cauliflower or potato for sweet potatoes for a different twist.
Egg: While no egg replacement has been officially tested for this recipe, a flax egg could be a potential substitute (results may vary).
Panko Breadcrumbs: If you prefer, you can use any type of breadcrumbs you have on hand. For those seeking a gluten-free option, consider replacing panko bread crumbs with almond flour. While it hasn't been tested in this specific recipe, I have used almond flour successfully in similar recipes, such as broccoli tots.
Cheddar Cheese: Opt for sharp, extra-mature cheddar cheese to maximise flavour and give these tots a delicious cheesy kick.
Garlic and Onion Powder: Onion and garlic powder add depth of flavour to the tots. However, if you prefer a milder taste, feel free to skip them.
Parsley: Chopped parsley adds a fresh burst of flavour to the tots. If parsley isn't your favourite herb, you can easily skip it or swap it out for other herbs like coriander (cilantro), dill, or chives to suit your taste preferences.

Step-By-Step Instructions (with Images)

This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.

Blitz veggies in a food processor until they reach a crumb-like consistency. Watch that you don't over-blend.

Two Images of Food Processor Bowl. One with Veggies Before Blending and the Second After Blending.

Squeeze out excess liquid using a cloth. This is to help ensure your tots hold their shape.
In a large bowl, combine the processed veggies with all the other ingredients and mix until well combined.

One Image Showing Processed Vegetables in Cloth with Liquid Squeezed Out in Bowl. Second Image Showing Raw Veggie Tot Mixture in Bowl.

Form the veggie mixture into table-spoon-sized tots and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven until golden brown and crispy on the outside.

Veggie Tots On Baking Tray Before and After Cooking.

Top Tips

Save the squeezed vegetable juice, don't throw away all that goodness. A great way to use it is to add it to smoothies, pasta sauces or dishes such as chilli or bolognese.
For extra cheesiness, try adding some grated Parmesan cheese to the mixture.
Short on time? Use a mini muffin tray to save you from forming tots; simply grease each hole and fill with the veggie mixture.
Don't overcrowd the baking sheet to ensure even cooking and crispy edges.

Storage Instructions

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Once cooled, freeze on a tray until solid, then transfer to a zip lock bag or freezer container. Store for up to 2 months.
Reheat: Thaw in the refrigerator overnight, then reheat at 180°C/350°F for 10-15 minutes or until heated through.

Side on Shot Of Cooked Veggie Tots on Baking Tray.

Recipe FAQs

Do you need to use a food processor?

While a food processor yields the best results, you can use grated vegetables. However, forming tots using grated veggies is a lot more challenging. An easy way around this is to add tablespoons of the mixture in a greased mini muffin tray instead.

Alternatively, you could use pre-riced veggies found in the frozen aisle. For example, I know in Australia, Birds Eye sell bags of veggie rice which consists of carrot, broccoli and cauliflower rice. This is a great alternative and the perfect way to save time and washing up!

Are these suitable for babies?

Yes, these veggie tots are suitable for babies over 6 months old and developmentally ready. However, be mindful of the cheese and breadcrumbs, which can be high in sodium. You may wish to lower the cheese amount for babies. These tots also contain common allergens like wheat, egg, and dairy. These should be introduced separately before offering these tots.

Can you make these in the air-fryer?

Yes, spray the air fryer basket with cooking spray and place the tots in the basket making sure to leave space between each tot. Lightly coat veggie tots with oil spray and air fry at 200°C/ 400°F for 10 -15 minutes, until golden brown.