My daughter Katelyn and I love dipping all kinds of food in ketchup, including tacos. Now we have one more food to dunk in that tomatoey goodness – – broccoli.
You just need to trust me on this – – broccoli tots are just as satisfying as their potato counterpart. Yes, they have cheese and breadcrumbs encased in the tot, but few totally delicious things are perfect. My favorite healthy things all have their downsides. Avocado, olives and nuts are all high in calories. Fruit is high in sugar. I love kale, but I normally eat it cooked in bacon. I know I’m not alone in feeling like I can’t win, because I refuse to choke down steamed vegetables and hunks of broiled meat as my mainstay. For me, it’s all about balance.
I made this recipe big enough to freeze a second batch. How nice to grab non-processed tots out of your freezer? A few days ago, we had these broccoli tots with seafood and roasted squash. Even though it sounds like squash, broccoli and fish is a dieters’ sacrifice meal, we all thought it was really delicious. Instead of fries on the side, make these tots to sneak an extra vegetable on your plate. If you serve with ketchup, you are getting an extra two vegetables, because ketchup is a vegetable, right?
Broccoli Cheese Tots
36 ounces blanched or frozen, thawed broccoli
3/4 cup yellow onion
1 garlic clove
1 cup cheddar cheese
1 cup panko breadcrumbs
1 cup breadcrumbs
4 large eggs
1 ½ teaspoon salt
½ teaspoon pepper
If you aren’t using frozen broccoli, blanch your broccoli, and cool. Pulse broccoli, onion, and garlic in your food processor in two batches until fine.
Place broccoli mixture in a bowl, and add cheese, salt, pepper, eggs, and both kinds of breadcrumbs.
Shape into tots, and place on a greased cookie sheet.
Bake at 400 for 10 minutes, or until brown on one side, then flip and bake for about 10 minutes more, or until brown.