Broccoli Tots

10 min
20 min
4 (about 25 tots)

Proof that no one can pass up a tot, this veggie-forward version subs taters for cheesy broccoli florets.


  • broccoli (1/2 pound, broken into florets, stems roughly chopped)
  • yellow onion (1/3 cup, chopped)
  • instant potato flakes (1/2 cup)
  • sharp cheddar cheese (2/3 cup, grated)
  • eggs (2, beaten)
  • salt (3/4 teaspoon, plus more to taste)
  • freshly ground black pepper (1/8 teaspoon)
  • extra-virgin olive oil (1 tablespoon)


  1. Preheat oven to 400° F and set rack in the middle position.

  2. Fill a medium saucepan with 1 inch of water and bring to a boil.

  3. Add broccoli and cover with a lid.

  4. Reduce heat to low and steam for 5 minutes, or until tender but still crisp. Drain well.

  5. Place cooked broccoli and onion in the bowl of a food processor fitted with the steel blade.

  6. Process until very finely chopped.

  7. Transfer mixture to a medium bowl.

  8. Add potato flakes, cheese, eggs, salt, and pepper to the broccoli mixture.

  9. Stir until evenly combined.

  10. Spread oil onto a 13x18 inch baking sheet. Don’t line pan with aluminum foil, as tots will stick to the foil.

  11. Scoop out heaping tablespoons of the broccoli mixture, then use your hand to form them into tot-shaped rectangles.

  12. Arrange tots on the baking sheet and bake for 13–15 minutes, until tots are golden-brown on the bottom and firm to the touch on top.

  13. Remove pan from the oven, then carefully flip tots over.

  14. Return to oven and cook until completely golden, 13–15 minutes more.

  15. Serve with ketchup.

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