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Broccoli Tots

If you spend very much time on Pinterest, you have probably run across a recipe for broccoli tots. They are all the rage right now. What are broccoli tots, you ask? They look like tater tots, but are made of broccoli.


I like broccoli, so I wasn't too worried about whether I was going to like these or not, but I think even people who are not crazy about broccoli should give these a try. They have just the right combination of ingredients to make them taste really good!

broccoli tots

Ingredients:

  • 3 c. fresh broccoli
  • 2 eggs
  • 1/2 c. grated cheddar cheese
  • 2/3 c. bread crumbs
  • 2 tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Preheat oven to 400 degrees.

Chop broccoli into very small pieces. You could also process it in a food processor for a few seconds. Place broccoli into a large bowl and mix in eggs, grated cheese, bread crumbs, and spices.

Grease a cookie sheet with a thin layer of olive oil to keep the broccoli from sticking to the pan.

Stir broccoli mixture together, and then scoop it out in round tablespoonfuls. Gently roll each scoop into a ball, and then gently form into the shape of a tater tot.

It sounds hard, but it's really not. I was surprised at how well they kept their shape.

Place broccoli tots on greased cookie sheet and bake for 16 minutes. Turn them over after the first 8 minutes so they will brown on both sides.

Serve immediately, you can serve them with ranch dressing or pizza sauce, or any other dipping sauce you'd like.

This recipe makes about 20 broccoli tots. What's great about these is that you could make a bunch at one time and freeze them. After you form them into the tater tot shape, place them on a cookie sheet and them place into the freezer until they are frozen solid. Remove from freezer and put them into freezer bags to put back into the freezer for later. When ready to serve them, just bake them for a few minutes longer, or until browned.

Copyright 2016, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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