Baked Broccoli Cheddar Tots

Prep Time: 15 minutes
Total Time: 1 hour
Makes: 48 pieces


  1. 1 russet potato (about 1/2 lb/250 g), peeled and diced
  2. 1 pkg (340 g) Compliments Broccoli Florets (about 4 cups/1 L)
  3. 1 clove garlic, halved
  4. 2 eggs
  5. 1/2 cup (125 mL) breadcrumbs
  6. 1/3 cup (75 mL) grated Parmesan cheese
  7. 2 green onions, thinly sliced
  8. 3/4 cup (175 mL) shredded medium Cheddar cheese
  9. 1 cup (250 mL) ranch dressing for dipping (optional)


  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.