Broccoli Tater Tots
It's probably safe to say that broccoli isn't a kid favorite food...but tater tots are! This simple Broccoli Tater Tots Recipe is sure to be a winner.
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Ingredients
- 2 medium potatoes, peeled and diced
- 2 cups raw broccoli, chopped
- 2 cups parmesan cheese, divided
- 1 tablespoon Italian seasoning
Instructions
Prep:
- Preheat oven to 425F, place oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.
- Boil, steam, or microwave the potatoes to the point where a fork punctures through but they are too tough to eat -about 10 minutes in boiling water, 5-6 in the microwave. Drain the potatoes and set them aside.
Combine:
- In a food processor, pulse the broccoli florets until it resembles rice. Add the semi-cooked potatoes, 1 ½ cups of the parmesan cheese, and seasoning, pulse to combine, and break up the potatoes.
- With a spatula, fold the ingredients together to combine, making sure no large pieces of potatoes were left behind.
Shape the tots:
- With your hands, begin forming small balls -smaller than meatballs, larger than traditional tater tots.
- Roll each ball in parmesan cheese and place on the lined baking sheet. Repeat the process with the remaining mixture.
Bake:
- Bake for 12 minutes, or until they are golden brown. Remove from heat and serve.
To pack for school:
- Allow the broccoli tater tots to cool down to room temperature before packing in the lunchbox. Leftovers last 3 days in the fridge.
Notes
- Do not use wax paper. The cheese will melt onto the wax and the recipe will not turn out.
- Freeze unbaked leftovers for up to 2 months.
Nutrition
Serving: 9 broccoli tots | Calories: 127kcal | Carbohydrates: 10.6g | Protein: 9.1g | Fat: 5.6g | Saturated Fat: 3.5g | Cholesterol: 14.4mg | Sodium: 355.2mg | Fiber: 1.9g | Sugar: 1.2g
