Hi all, I trialled a new recipe this past week for my daughter and I am happy to say it was a success. She loves broccoli, but you still never if she’s going to eat it if I’m not there. I tried them for afternoon tea and then again for her school lunch and she ate them no problem both times. Her dad also loved it, so I thought I better share this recipe.
I adapted this recipe from Baked Cheddar Broccoli Tots by Sabrina of Dinner then Dessert. I never intended on altering the recipe but made a few minor changes to suit my family and my style of cooking. Firstly, I blanched the vegetables instead of microwaving them. I don’t have a microwave in my kitchen. I don’t like using them at all. We do actually have one, but my partner has to go into the garage to use it on occasion. I prefer to use my stove or a small oven. I also added fresh grated carrot, red onion and Nutritional yeast. My family are more accustom to these ingredients and the Nutritional yeast gives a nice cheesy taste with extra health benefits. I also preferred to use my homemade breadcrumbs, since the panko crumbs and other breadcrumbs in general from the supermarket, are full of nasty ingredients. My homemade breadcrumbs are so quick and easy to make and they really do makes a difference the flavour of anything I add them too. They are also not so dry, so I don’t need to add spray oil to whatever I coat them in. Lastly, I had to add a little olive oil, as my batch of tots were way too crumbly. The oil made them lovely and moist and probably helped brown better when baking.
These tater tots are delicious on their own, but they also pair well with a good quality tomato sauce. They are perfect for lunchboxes, kids meal, appetiser or as party food. They also freeze well. If serving them re-warmed, I recommend placing them in the oven or air-fryer for a few minutes. This will keep them crisp, opposed to the microwave, which seems to make things soggy.
Broccoli Cheese Tater Tots
(nut free, gluten free option)
2 cups of broccoli florets, don’t include hard stems
1/4 cup finely grated carrots
1/4 cup red onion, diced
1 cup good quality store-bought or homemade bread crumbs (sourdough, garlic, lemon zest, sea salt), or use gluten free breadcrumbs if you prefer.
1/2 cup organic shredded cheddar cheese or other shredded/grated cheese
2 organic free-range eggs, lightly beaten.
1-2 tbsp Nutritional Yeast
1 tbsp extra virgin olive oil
- Preheat the oven to 200 degrees and prepare a baking tray with parchment paper
- Place broccoli in a small pan with a tiny bit of water. Cook for 2 minutes, add a pinch of sea salt and add carrot and cook for 2 more minutes. The broccoli should be tender and bright green in colour.
- Strain the broccoli and carrot in a fine mesh strainer and press lightly to remove any excess water and allow to cool a little.
- Place the broccoli and carrot mixture on a chopping board and mince, so that the broccoli is in smaller pieces. Then add to a large mixing bowl.
- Add red onion, bread crumbs, cheese, eggs, nutritional yeast and olive oil. Mix until combined
- Take about 1 tbsp size of the mixture into your hand and squeeze into a tater tot shaped ball and place the baking tray.
- Bake for 7 minutes. Remove from the oven, turn the tater tots. Return to the oven and bake for a further 7 minutes.
*Makes about 26 tater tots
*If freezing, wrap in small batches in an airtight bag or container and defrost overnight. If you want to serve them hot, reheat in an air-fryer or small oven. Serve immediately or place in a thermos.