Cheesy Broccoli Tots
User Reviews
5
Cheesy Broccoli Tots
Description
Cheesy Broccoli Tots bring together broccoli, sharp cheddar cheese, and almond flour with aromatic seasonings including garlic powder, oregano, and cayenne pepper. After steaming and draining the broccoli, it is combined with eggs and dry ingredients, formed into mounds and baked until browned and firm. The tots develop a crisp exterior while staying tender inside, featuring savory, cheesy flavors with mild herbal and spicy notes. Baking on parchment and lightly spraying with olive oil prevents sticking and helps browning.
The combination of almond flour and melted cheese helps bind the tots, while the herbs and spices add depth without overwhelming the broccoli's natural taste. These tots are good for serving warm alongside dips or as a snack. They also reheat well and can be enjoyed cold.
Leftovers keep well in the refrigerator for several days and freeze well up to three months. Using fresh broccoli instead of frozen requires less steaming time. You may substitute breadcrumbs for almond flour but this changes texture and carbs. Adjust salt if using different kosher salt brands for balanced seasoning.
Ingredients
- olive oil spray form
- 16 ounces broccoli or fresh chopped broccoli, frozen, chopped
- 3 egg large
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ⅛ teaspoon cayenne pepper
- 1 cup cheddar cheese shredded; 4 ounces, sharp
- 1 cup almond flour 4 ounces; see notes below, superfine
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil and lightly spray it with olive oil cooking spray.
- Place the broccoli in a microwave-safe bowl. Cover with a microwave-safe plate and microwave for 5 minutes, stirring halfway through cooking, to thaw. Drain REALLY well.
- Meanwhile, in another large bowl, whisk together the eggs, salt, pepper, garlic powder, oregano, and cayenne. Add the cheddar and the almond flour.
- Add the thawed and drained broccoli. Use a large spoon to mix everything together. Mix thoroughly, making sure all broccoli pieces are coated.
- Use a heaping 1.5-tablespoon scoop to transfer mounds of the mixture onto the baking sheet. You should get about 24 tots. Make sure they don’t touch each other. Lightly spray the tots with olive oil.
- Bake the tots for 15 minutes on the first side and for 10 more minutes on the second side, until browned. Allow them to cool for a couple of minutes, then serve.
Notes
- Substitute almond flour with gluten-free or regular breadcrumbs if preferred, noting the increase in carbs.
- If using fresh broccoli, chop finely and steam for about 3 minutes before assembly.
- Adjust kosher salt amounts if substituting Diamond Crystal brand, reducing by half with Morton brand or others.
- Leftover tots store in an airtight container refrigerated for 3-4 days and reheat well in oven or microwave.
- Tots can be frozen up to three months; thaw before reheating.
- Do not flatten tots before baking; taller tots have preferred texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 3tots | |
| Calories | 180kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Sodium | 269mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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