Broccoli Tots
Broccoli tots are a nutritious, veggie-forward twist on a childhood favorite that delivers crunch, flavor, and a healthy dose of greens in every bite. Easy to prepare and endlessly customizable, they’re perfect for meal prepping, snacking, or sneaking extra vegetables into your day.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- ▢12 ounces of broccoli florets
- ▢1 cup of shredded cheese
- ▢1 egg
- ▢⅔ cup of panko breadcrumbs
- ▢¼ teaspoon of garlic powder
- ▢¼ teaspoon of onion powder
- ▢½ teaspoon of salt optional
Preheat your oven to 375°F (190°C).
Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water and microwave on high for 3 to 5 minutes, or until they are soft and easily pierced with a fork. Alternatively, you can boil the broccoli in a small pot of boiling water for about 3 minutes. Once cooked, drain thoroughly and finely chop into small pieces—I used kitchen scissors for this step, but a food processor works just as well.
In a large bowl, combine the chopped broccoli with panko breadcrumbs, shredded cheese, egg, onion powder, garlic powder, and salt. Stir until everything is evenly mixed and well combined.
Take tablespoon-sized scoops of the mixture and form them into tot shapes using your hands. Arrange the shaped tots on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, or until the edges start to turn golden brown. Shake or rotate the pan halfway through baking to ensure they brown evenly.
I used kitchen scissors to chop the broccoli florets, but you can also use a food processor or blender to achieve finer pieces. I left a few larger chunks for extra texture, though you can chop everything more finely if you prefer a smoother, more traditional “tot-like” consistency.
For the cheese, I used cheddar to boost the flavor, but mozzarella is a great low-sodium option if you're making these tots for a baby.
