I love broccoli. I love tator tots. I love cheese. It’s very hard not to eat ALL of these as soon as I take them out of the oven. Even better, they’re baby approved! Sorry that I don’t have a fun story to tell about these. I typically like to chat it up, but the truth is I was looking for a way to use up a pound of broccoli that I forgot I bought and let live at the back of my fridge until it was almost too late, and thus the broccoli tots were born.
- 2 c broccoli
- 1 c. italian bread crumbs
- 1 c. shredded cheddar
- 1 large eggs
- 1/2 c. milk (whatever your personal preference is)
- salt and pepper to taste
Mix the bread crumbs in the milk together in a small bowl and set aside. Blanch the broccoli in a pot of boiling water for 1-2 minutes. You’ll want it soft enough so that it chops up easily, but not so soft that it just mushes. Basically, if you can stab aa piece with a fork easily and it doesn’t slide off you’re good to (little trick of mine). Once the broccoli is ready, do a coarse chop and remove any big stems. Put the broccoli in a large bowl and add the cheese, breadcrumb mixture, eggs, salt and pepper. Fold everything together using a spoon or your hands, and then use a cookie scoop or a tablespoon to measure out the amount for each tot. Form them using your hands, and line on a lightly greased cookie sheet. Bake for 20 minutes, and you’re ready to party. They will keep well in the fridge for 3-4 days… if you can stay away that long 🙂