Broccoli Tots | Imamother

Amarante

Wed, Aug 10 2022, 10:58 am

This was a genius way to get veggies into children (and adults). LOL

I used frozen broccoli. I am not generally a fan of frozen broccoli because it is mushy when cooked, there is no reason not to use frozen since the broccoli is cooked and then processed so a mushy texture doesn't matter. The notes even indicate that it is a great way to use up leftover broccoli 🤷🏼‍♀️🤷🏼‍♀️

Broccoli Tots

Excerpt From: Jennifer Segal - Once Upon a Chef, the Cookbook.

MY KIDS LIKE BROCCOLI, which is not to say they’re great eaters—they’re not and I’d never jinx myself anyway—but it’s one of the few vegetables they happen to like. But if you’re cooking for broccoli-phobes, give these tots a try. Though they’re baked in the oven, they taste strikingly similar to deep-fried tater tots, especially when dipped in ketchup.

I often make these for dinner when the kids’ friends are over, and I’m always surprised by how voraciously they devour them. Who knew kids could go so wild over broccoli?”

Makes about 25 tots; serves 4

1/2 lb [230 g] broccoli, broken into florets, stems roughly chopped
1/3 cup [45 g] chopped yellow onion
1/2 cup [30 g] instant potato flakes
2/3 cup [75 g] grated sharp Cheddar cheese
2 eggs, beaten
Heaping 3/4 tsp salt
1/8 tsp freshly ground black pepper
1 Tbsp extra-virgin olive oil
Ketchup, for serving

1. Preheat the oven to 400°F [200°C] and set a rack in the middle position.

2. Fill a medium saucepan with 1 in [2.5 cm] of water and bring to a boil. Add the broccoli and cover with a lid; reduce the heat to low and steam for 5 minutes, or until tender but still crisp. Drain well.

3. In the bowl of a food processor fitted with the steel blade, place the cooked broccoli and onion. Process until very finely chopped. Transfer the mixture to a medium bowl.

4. To the broccoli mixture, add the potato flakes, cheese, eggs, salt, and pepper. Stir until evenly combined.

5. Spread the oil onto a 13-by-18-in [33-by-46-cm] baking sheet (do not line the pan with aluminum foil, as the tots will stick). Scoop out heaping tablespoons of the broccoli mixture; squeeze the mixture in your hand to compress it, then form into tot-shaped rectangles. Arrange the tots on the baking sheet. Bake for 13 to 15 minutes, until golden brown on the bottom and firm to the touch on top. Remove the pan from the oven, then carefully flip the tots over. Return to the oven and cook until uniformly golden, 13 to 15 minutes more. Serve with ketchup.

sourcing savvy
Instant mashed potatoes are potatoes that have been cooked, mashed, dehydrated, and made into flake form. They are typically used to make mashed potatoes, but I use them to give these tots a distinct tater tot taste.

Since this recipe only calls for a 1/2 pound [230 g] of broccoli, it’s a great way to reinvent leftover steamed broccoli.