Broccoli and Cheese Tots
Broccoli, cheddar, If you need a way to get your picky family members to eat their broccoli, give these yummy broccoli and cheese tots a try!
I’ve been making these veggie tots with zucchini and cauliflower for a while now, but this week I had some broccoli that needed to be cooked. These turned out awesome, perfect as a side dish or a snack and a great way to get your kids to eat their vegetables!
Broccoli and Cheese Tots
Skinnytaste.com
Servings: 4 • Size: 7 tots • Points +: 4 pts • Smart Points: 4
Calories: 152 • Fat: 6 g • Carb: 14 g • Fiber: 4 g • Protein: 13 g • Sugar: 1 g
Sodium: 416 mg • Cholesterol: 47 mg
Ingredients:
• 12 oz broccoli florets
• 1 large egg
• 1 large egg white
• 1/2 cup finely chopped scallion
• 2/3 cup reduced fat sharp cheddar cheese, grated
• 1/2 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray
Directions:
To cook the broccoli florets, blanch in a pot of boiling water for 1 minute, then rinse under cold water and drain well; dry on paper towel. Using a knife finely chop and set 2 cups aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon heaping tablespoons of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.
Makes about 28 tots.
Gluten Free
Under 30 Minutes
Freezer Friendly
Paleo
Slow Cooker Recipes
Low Carb
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
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Would appreciate suggestions to replace bread crumbs.
When we had a GFCF person in our house, we used ground Corn Chex, ground Rice Chex, or GF breadcrumbs. (The Chex always tasted better.)
We use oat flour for our son in recipes like this. Grind up dry oatmeal in a blender or food processor, and voila!
quinoa flakes and some herbs/spices…
If you are seeking a substitute for a more 'low-carb' version, I have often used Chicharrones (pork rinds) crushed up very finely in place of bread crumbs. Just a thought. :o)
I am eating low carb and grain free, and I am planning on using a combination of almond flour and ground flaxseed with seasonings to replace the breadcrumbs. It should work fine this way I believe.
I made these with almond meal instead of breadcrumbs and they were great.
try crushed pork rinds mixed with crushed french's fried onions.
panko bread crumbs or make crumbs by putting gluten free bread in Cuisinart & whirl
where can i find the recipe for cauliflower or zucchini tots ?? thanks 🙂
https://www.skinnytaste.com/2013/11/cauliflower-tots.html
https://www.skinnytaste.com/2012/07/zucchini-tots.html
If I wanted to make these and freeze them would you recommend freezing before or after they're baked?
I haven't tried freezing them, my guess is after they bake so it's not too watery. If anyone freezes them, please share!
I have not tried broccoli but, I do make a large batch of your zucchini tots and freeze them. I cook completely then reheat in the over. We tend to like them crispy so this works great.
I will be making these & freezing as well.
LOVE Your site and just got your new book. Cook from it most evenings..
Dee
Thanks for sharing!!
I love tots! They're soooo tasty! I myself have only made sweet tater tots, but now I wanna go on and make these – thanks for the recipe Gina 😀 x
I wonder if these could be done on a pan, at low heat with a little bit of EVOO?
Sure why not!
I made these before and froze them after I baked them and they were fine. My daughter loves these.
Any suggestions for an egg allergy?
Have you tried duck eggs? A friend is allergic to chicken eggs but does well with duck eggs.
What is the red dipping sauce in the photos?
Pretty sure it's ketchup
These sound so delicious! I agree that these would make a great side dish.
Gina, what kind of seasoned breadcrumbs do you use?
Pinning this to try! Thank You!
I make my own (recipe in the Skinnytaste Cookbook)
Pinned it! It has to be delicious, cheese and broccoli .. I will definitely make it:)
These look like little nuggets of marijuana. Love it! Would be great for a 420 themed 'pot' luck 🙂
I thought the same thing that when i saw the pic. I had to take a double take.
LOL
the photos are so gorgeous in this one! xx thank you for the recipe
http://www.sinceresphere.blogspot.co.uk
Just wanted to stop and say how wonderful your cookbook is! My husband and I are cooking through it and we haven't made a recipe that we didn't like yet! Every recipe is absolutely delicious and worth fixing again!
That makes my day, thank you!!!!!
This looks delicious! I'm going to have to try this out for myself. I love love love broccoli and love finding new ways to prepare it. Thanks for sharing! The photos are especially tantalizing.
It's SO good!
Just made these last night and its kid approved. So delish!
Please share what is the red dipping sauce? Thanks
ketchup for the kids, optional!
I am so HAPPY to hear that!
did you use frozen or fresh broc?
I'm a little confused. Your directions say set 2 cups aside. Is this the broccoli that you use (2 cups) or are we supposed to use the rest of the broccoli and do something else with the 2 cups? These sound delicious! Thanks.
I was wondering this also!
What can you use instead of the eggs as the binder?
These look really good, I'm looking forward to making these… Any suggestions for a dipping sauce with these? (Besides the ketchup that's pictured)
I think ranch dressing would be a great dipping sauce especially for kids. I am on the low carb diet and will be making these with "pork rind crumbs"-should work!
When I saw this picture I thougt that's very great for the "aperitif" in France, maybe with a cream of cheddar. Sorry for my vocabulay and thank you !
J’ai pensé EXACTEMENT la même chose!!! Avec une sauce genre ‘Boursin’?! Parfaite votre idée!
Would you suggest using a mini muffin tin to make these?
I am also wondering about the "set aside 2 cups"…..Please advise, Gina. thx
what dipping sauce would you use for these? i am going to make them for my company's festivus potluck this week.
I stumbled on Skinnytaste while looking for great recipes – found them here. But I'm a novice and had difficulty getting these tots to stick together in any shape, including the oval. Does anyone have a suggestion?
Would these taste good cold or at room temperature? TYVM
I just replied but don't see it so am putting the answer in again. My 7 year old LOVED this recipe and wanted the leftovers from last night in her lunch. She loved them at room temperature. We tried them this AM fresh from the fridge cold and neither of us liked them that way.
I made these for a side last night. My daughter and I love broccoli but my husband is a bit of a no veggie guy – unless its broccoli cheese rice or fried okra. I thought he might like them and he DID!!!! Now, I didnt' realize I was out of breadcrumbs until it was time to put them in the mix. So I started looking for an alternative. I had NOTHING. No potato chips, no crackers, no panko, no croutons, not even any Frenches Onions…..so I toasted some bread extra dry and used it. I'm not going to lie, I thought they had a "toast" taste to them, but from the way my daughter and husband scarfed them down…..it wasn't a bad thing. I think they would be MUCH better w/ if you don't go the toast breadcrumb substitute way I had to but even if you do, they are still good. BTW – buying some seasoned breadcrumbs tonight!
Just noticed your post after I posted mine about no breadcrumbs. Easy to forget I guess! haha. but still good. Very good. 🙂
Forgot the bread crumbs at the store so poured flat on the cookie sheet like a flat casserole. Still delicious and will definitely make again! Big thumbs up!
Do you think I could make these as patties for veggie burgers?
I haven't tried them as patties., If you do let me know how they turn out!
I just made these and they turned out so well. I put the broccoli in my food processor to make it really fine.
Can someone please advise me on how many cups (approx) of raw broccoli is 12 oz.? Thank you!
around 3cups (4oz=1cup of broccoli)
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This was delicious. Kinda tastes like cheesy mash potatoes. I skipped the scallion (don’t like them) and it was super good still.
I’m a little confused. Your directions say set 2 cups aside. Is this the broccoli that you use (2 cups) or are we supposed to use the rest of the broccoli and do something else with the 2 cups?
Sorry, you use the 2 cups.
I have a 14 month old who is an extremely picky eater she loves any fruit, but we really struggle with veggies. This recipe and your zucchini tots are regulars for her and I love that I’m actually getting her to eat some veggies! Thank you!
Love to hear it! 🙂
Could I use flax meal instead of bread crumbs?
I would absolutely think so…brilliant idea! If you have sarrasin (buckwheat flour-based) crackers/toasts/thins….these crushed would be amazing too…Or crushed pork rinds would work well too to lower the carb count …if one is not vegan or vegetarian.
Like a couple of other folks, can you think of any kind of binder for egg allergy?
Maybe try more cheese.