Cheesy Broccoli Tots
Calling all little chefs! Get ready to embark on a mouthwatering adventure with my scrumptiously cheesy broccoli tots! Packed with the goodness of fresh broccoli, the nutty aroma of sesame, the creaminess of eggs, and the ooey-gooey deliciousness of melted cheese, this delightful recipe is a surefire hit for kids of all ages. Whether it’s a fun family snack or a wholesome side dish, these golden-brown tots will have your taste buds dancing with joy. So gather your aprons and let’s dive into this delightful and cheesy broccoli tot extravaganza!
DIETARY: VEG, GF, NF
ALLERGENS: Sesame, Dairy
AGE GROUP: 8 months+
SERVES: 16
PREP: 15 mins
COOK: 25-30 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 240g broccoli florets, rinsed | |
| 40g baby spinach, rinsed and roughly chopped | |
| 1 tbsp fresh parsley, rinsed and chopped | |
| 2 eggs | |
| 30g brown onion, peeled and quartered | |
| 60g grated cheese | |
| 90g rice breadcrumbs | |
| 70g sesame seeds | |
| Pinch of sea salt | |
| 2 tbsp extra virgin olive oil |
Equipment
| High-speed food processor |
Directions
1.
Preheat oven to 180°C and line a baking tray with baking paper.
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2.
Pat-dry the broccoli and place it into a high-speed food processor. Process until it resembles rice-consistency (do not over-process). Transfer broccoli into a large bowl.
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3.
Pat-dry the broccoli and place it into a high-speed food processor. Process until it resembles rice-consistency (do not over-process). Transfer broccoli into a large bowl.
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4.
Place spinach, parsley, eggs, onion and cheese into the processor and process until smooth.
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5.
Add egg-cheese mixture to the broccoli along the rest of the ingredients and stir to combine.
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6.
Shape small logs and place on baking tray. Drizzle with a little olive oil and bake for 25-30 mins or until golden brown and crispy on top.
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7.
Allow to cool completely before serving.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Prep tips: To reduce prep time, press mixture into a baking dish and bake for 25-30 mins. Once cooled, cut into small bites.
Allergies: For a dairy-free option: Leave out cheese or swap for 1/3 cup of coconut cream. For an egg-free version: Swap eggs for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps: Swap rice breadcrumbs for wholemeal breadcrumbs. Swap broccoli for cauliflower. Swap spinach for greens of choice. Swap parsley for herbs of choice. Swap sesame seeds for seeds of choice.
Additional boosters: Add 1 tbsp of chia seeds to the batter before baking.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Coat the tots with the breadcrumbs and fry in extra virgin olive oil.
