Broccoli Tots
Crispy on the outside and soft on the inside, these broccoli tots are sure to be enjoyed by all ages.
Servings: 25 Tots
Calories: 39kcal
Ingredients
- 2 medium broccoli , 550g / 19.5 oz
- 2 eggs
- ¾ cup (60g) almond meal/flour
- ¾ packed cup (75g) sharp cheddar cheese
- 2 garlic cloves ,minced
- ½ teaspoon salt ,optional - do not add for baby
Instructions
- Preheat oven to 375℉/190℃ and line a baking sheet with parchment paper.
- Cut the florets off the broccoli and break them up into medium pieces. Remove the tough outer skin of the stem and then cut the stem into pieces around 1-2 cm / ½-¾ inch in size.
- Steam (or boil) the stems for 1 minute and then add the florets and steam for a further 3-4 minutes, or until soft. Drain well
- Chop the cooked broccoli up and transfer to a large mixing bowl.
- Add the cheese, egg, almond meal and garlic and mix well to combine. Mash any bigger pieces of broccoli up as you mix.
- Scoop a heaped tablespoon of the mixture and form it into a tot. Place on prepared tray. Repeat with the remaining mixture (It should make around 23 -25 tots).
- Spray with oil (optional) then bake for 20 minutes, or until golden.
- Serve with a dip of choice.
Video
Notes
- You can replace the almond meal with bread crumbs if you prefer. Replace with 60g/ 1 cup of panko breadcrumbs.
- Sharp Cheddar cheese gives good flavour. You can use any good melting cheese (Tasty, Colby etc) or a mix (e.g Parmesan and Cheddar)
- If making for a baby to reduce sodium content reduce the cheese or consider replacing it with a lower sodium cheese such as mozzarella.
Nutrition
Calories: 39kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 31mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg