Baked Broccoli Cheddar Tots

48 pieces
Medium
Side Dishes

Characteristics

High Calcium Kid Approved Without nuts Vegetarian

Nutritional Facts Per Serving

180
Calories
11 g
Protein
16 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

8 tots
  • Amount For Serving % Daily Value
  • Calories 180
  • Lipides 8 g
    • Saturated fat  4 g
  • Cholesterol 80 mg
  • Sodium  290 mg
  • Carbs 16 g
    • fiber  2 g
    • Sugar  1 g
  • Protein 11 g

Ingredients

  • 1 russet potato (about 1/2 lb/250 g), peeled and diced
  • 1 pkg (340 g) Compliments Broccoli Florets (about 4 cups/1 L)
  • 1 clove garlic, halved
  • 2 eggs
  • 1/2 cup (125 mL) breadcrumbs
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 2 green onions, thinly sliced
  • 3/4 cup (175 mL) shredded medium Cheddar cheese
  • 1 cup (250 mL) ranch dressing for dipping (optional)

Method

  1. Place potato in large saucepan; fill with cold water to cover. Bring to a boil. Cook about 6 min. until potato begins to soften. Stir in broccoli and garlic; cook another 3 to 5 min. until potato, broccoli and garlic are tender. Drain well; place on tea towel or paper towels to soak up excess moisture. Cool completely.
  2. Preheat oven to 200˚C (400˚F). Line 2 baking sheets with parchment paper brushed with oil. In food processor, pulse potato, broccoli and garlic until smooth. Pulse in breadcrumbs, Parmesan and green onions to combine. Switch to a spatula and stir in Cheddar.
  3. Roll out “dough” into ½-in. (1-cm) thick ropes; cut into 1-in. (2.5-cm) pieces. Make 48 pieces. Arrange on lined baking sheets, spacing 2 in. (5 cm) apart. Bake 15 to 20 min., turning once, until golden brown. Serve with ranch dressing for dipping, if desired.

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