Broccoli Tots

Ingredients

• 2 heaped cups (about 180 g)bite-sized broccoli florets
• 1 largeegg, whisked, or 1 flaxseed egg for a vegan version (15 ml ground flaxseed mixed with 37.5 ml water and rested for 5 minutes)
• 30 mlsun-dried tomatoes in oil, patted dry and finely chopped (optional)
• 25 g (¼ cup)grated Parmesan, or 3 tablespoons nutritional yeast for a vegan version
• 30 g (½ cup)panko breadcrumbs
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)dried parsley
• 2.5 ml (½ teaspoon)kosher salt
• 0.6 ml (⅛ teaspoon)ground black pepper
• 15 ml (1 tablespoon)salt for the blanching water

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a large baking sheet with parchment paper and set it aside.

2. 2

   Blanch the broccoli

   Fill a large pot with water and add 15 ml (1 tablespoon) salt. Bring it to a boil, add the broccoli and blanch for 3 minutes. Drain, rinse under cold water to stop the cooking, drain again, then pat the florets dry with paper towels.

3. 3

   Chop the florets

   Finely chop the broccoli so it combines easily with the other ingredients and is simple to shape. Alternatively, pulse it in a food processor until finely chopped.

4. 4

   Mix the tots

   Put the broccoli and all the remaining ingredients in a large mixing bowl. Stir until thoroughly combined.

5. 5

   Shape the mixture

   Scoop about 1½–2 tablespoons of mixture into your palm with a soup spoon. Gently mould it into a tater-tot shape and place it on the baking sheet; repeat until you have used all the mixture.

6. 6

   Bake until golden

   Bake for 20–25 minutes, until the tots are crisp and golden brown. Serve with ketchup or your preferred dipping sauce.

What are broccoli tots?

Broccoli tots are a playful American-style take on tater tots: small, shaped bites baked until browned, with finely chopped broccoli in place of potato. This version combines broccoli with panko, egg and Parmesan to help the pieces hold together and develop a savoury crust.

Sun-dried tomatoes add an optional tangy note, while dried herbs season the mixture without complicating the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 11g protein, 32g carbs, 5g fat.

The broccoli and panko provide most of the carbohydrates, while the egg and Parmesan contribute protein. Fat comes mainly from the egg, cheese and any oil clinging to the optional sun-dried tomatoes. Pair a serving with fresh vegetables or salad to add a crisp, refreshing contrast.

Why blanch the broccoli?

Blanching: three minutes in salted boiling water softens the florets enough to chop and shape, while the cold rinse halts the cooking.

Drying: drain the broccoli well after rinsing, then pat it dry. Extra water can make the mixture loose and the tots harder to shape.

Getting the mixture to hold

Fine pieces: chop the florets finely so they mix evenly with the egg and breadcrumbs. A food processor works too, but pulse briefly to avoid turning the broccoli into a paste.

Binding: the egg helps hold the mixture together, and panko gives it structure. If using the flaxseed alternative, let it rest in the water for 5 minutes before adding it.

Shaping even tots

Portions: use about 1½–2 tablespoons for each tot, then mould each piece gently in your hand. Keeping the portions similar helps them bake at a similar rate.

Texture: press firmly enough for each tot to hold its shape, but avoid compacting it into a dense lump.

Baking and doneness

Oven: bake at 190°C (375°F) for 20–25 minutes, following the recipe’s timing. The tots are ready when their outsides look crisp and golden brown.

Spacing: arrange them on the lined baking sheet with room between the pieces. If the tray is crowded, the tots may brown less evenly.

Serving ideas

Dips: serve the tots warm with ketchup or another favourite dipping sauce. A yoghurt-based dip or a simple tomato sauce also suits their savoury flavour.

On the plate: pair them with a fresh salad or sliced vegetables for a simple snack or light meal.

Recipe notes & tips

• Pat the broccoli thoroughly dry after rinsing so it does not add excess moisture to the mixture.
• Chop the broccoli finely to make shaping easier and help the ingredients combine evenly.
• Rest the ground flaxseed with water for 5 minutes before using it as an egg alternative.
• Use a similar amount of mixture for each tot so they bake evenly.
• Line the baking sheet with parchment to make the tots easier to lift off after baking.
• Check the tots near the end of the 20–25-minute baking time for crisp, golden edges.

Variations

• Vegan version: Use the rested flaxseed mixture instead of the egg and nutritional yeast instead of Parmesan.
• Tomato-free: Leave out the optional sun-dried tomatoes for a simpler herb-and-cheese flavour.
• Herb swap: Replace the dried oregano or parsley with another dried herb you enjoy.
• Different dip: Serve with a favourite dipping sauce in place of ketchup.
• Cheese alternative: Use the listed nutritional yeast in place of Parmesan for a savoury vegan option.

Common mistakes to avoid

• Wet broccoli: Excess water can loosen the mixture; drain well and pat the florets dry.
• Large pieces: Chunks are harder to shape; chop the broccoli finely before mixing.
• Skipping the flax rest: An unhydrated flaxseed mixture may not bind as intended; leave it for 5 minutes.
• Uneven portions: Different-sized tots may finish at different times; measure each with the same spoonful.
• Crowded tray: Closely packed tots can brown unevenly; leave space between them on the baking sheet.
• Underbaking: Pale, soft tots need more time; bake until crisp and golden brown, up to 25 minutes.

How to store

Cool leftovers, then store them in an airtight container in the fridge and use within 3 days. Reheat in the oven until hot and crisp again; the microwave will warm them but may soften the outside.

Frequently asked questions