Crispy on the outside and soft on the inside, these broccoli tots are sure to be enjoyed by all ages.
Servings 25 Tots
- 550g (around 2 medium) Broccoli
- 2 Eggs
- 60g (¾ Cup) Almond Meal
- 75g (¾ Cup) Extra Mature Cheddar Cheese
- 2 Garlic Cloves ,minced
Preheat oven to 190C/375F. Line a baking tray with baking/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.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. Facts are for one tot when the mixture makes 25.
- You can replace the almond meal with bread crumbs if you prefer. Replace with 60g/ 1 cup of panko breadcrumbs.
- Extra mature cheddar gives great flavour and I find you need to add less. You can use any good melting cheese (Tasty, Colby etc) or a mix (e.g parmesan and tasty)
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