Broccoli tots (with cheddar)
Easy to make and delicious broccoli tots with cheddar. They don’t taste all that much like broccoli, just baked little bites of deliciousness (can be made with cauliflower or a combo).
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Servings: 20
Calories: 26kcal
Ingredients
- 2 cups raw or frozen broccoli
- 1 large free-range egg
- ¼ cup finely chopped brown onion
- ⅓ cup cheddar cheese grated
- ⅓ cup panko breadcrumbs
- ⅓ cup italian breadcrumbs
- 2 tablespoon parsley or coriander, rosemary or thyme dried or fresh
- ½ teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Pre-heat the oven to 175C / 347F fan-forced and line a baking tray with baking paper or grease it.
- Boil the kettle.
- Pop the broccoli in a large saucepan on the stove and pour the boiled water over the top then immediately turn on the stove.
- Boil it up for 1 minute then drain the water, fill the pot with ice, stir the broccoli around and then pour it all out into a strainer. You are doing this to stop the broccoli cooking any further so you don’t want it to be even a little bit warm. If it still is, run under cold water.
- Chop the broccoli as finely as you can.
- Place the chopped broccoli, egg, onion, cheese, bread crumbs, parsley, salt and pepper into a bowl then mix all the ingredients together.
- Using about a tablespoon of mixture at a time, shape it into little cylinders then place on the lined/greased tray.
- Bake for 10 minutes then turn them all over and bake for another 10 minutes.
- The original recipe serves these with sauce but I liked them just on their own.
Nutrition
Calories: 26kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 169mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 0.3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
