These Broccoli Cheese Tots are nuggets filled with broccoli, potato and cheese. They're coated with panko and fried until crisp.
I've partnered up with Vancouver-based Chef & Co. Canada to create a series of recipes, while featuring their beautifully made aprons. Featured below is the Chef & Co. Toronto Red Pin Stripes apron.
If there is something that my kids love eating, it's tater tots. There's something about the texture of these fried little nuggets that my kids enjoy.
I only buy the ones from Whole Foods but thought there must be a way to make them at home.
Sure enough, being the Mom that I am, I just HAD to sneak in some greens into the tots, so these became Broccoli Cheese Tots.
I figured, if there's green veggies in sight, they might not eat it -- but if I mask it with cheese, that should be a winner, right?
I deep-fried these Broccoli Cheese Tots and when the first batch was ready, I waited with baited breath as my eldest came into the kitchen to sample my newest creation.
He gave the tot his usual once over and saw there was green specks.
Uh oh. Was he even going to eat it?
"Don't worry, there's cheese in it!" I quickly told him.
"Cheese? OK." He pops it into his mouth.
"YUMMMMMMY! Hey, Mom, I'm eating broccoli!"
What, how did he know there was broccoli in it? Right, this is my foodie son we're talking about.
Needless to say, these crunchy, savoury potato nuggets filled with broccoli and oozy cheese were a hit. If you're concerned about deep frying, these are just as good, if not even better in the oven. Just spray the tops of the tots before putting them into a 400F oven, and bake for approximately 20-25 minutes, turning once halfway.
Maybe I don't have to buy the Whole Foods tater tots anymore.
After all, those tots don't have cheese or broccoli in them. 😉
Let me know if you try out this recipe by tagging me @siftandsimmer on Instagram or leave me a comment below.
Broccoli Cheese Tots
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large potatoes washed, peeled and cubed
- 1 medium broccoli crown just florets
- ½ teaspoon salt
- ½ C grated cheese
- 1 egg
- 1 C panko breadcrumbs
- 2 C peanut oil for frying
- Fill a large pot with water and bring to a boil. Add the potatoes and cook until fork tender, about 20 minutes.
- Remove the potatoes using a slotted spoon and set into a large bowl. Add the broccoli florets to the same boiling water and cook for 3 minutes. Drain.
- Add the cooked potatoes into a potato ricer and rice them over a large bowl.
- In a food processor, add the cooked broccoli florets and pulse until fine.
- Combine the riced potatoes, cheese, salt and broccoli in a large bowl. Mix until incorporated.
- Add in the egg and bread crumbs and mix until the consistency is almost like mashed potatoes and can hold its shape. If the mixture is too wet, add a little more breadcrumbs.
- Use a tablespoon or small ice cream scoop to scoop up the mixture and use your hands to form them into little nuggets, about 1" in size. Place onto a large 12" by 17" baking tray lined with parchment paper.
- Place the tots into the freezer until chilled, at least 2 hours. After the tots are frozen, they can be transferred to a Ziploc bag for storing in the freezer.
When ready to consume:
- Heat approximately 2 C peanut oil in a small saucepan to 350°F/177°C and fry the tots for 4-5 minutes, until golden brown and crisp.
- Drain on paper towel. Serve immediately.
- Preheat oven to 400°F/204°C.
- Line a baking sheet with parchment paper.
- Spray the tops of the tots with a light misting of oil and bake for 20-25 minutes, turning at about the 15 or 20 minute mark. Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Thank you to Patricia from Chef & Co. Canada for gifting me a beautiful apron, and to Porto Coffee for providing the space to shoot the videos and photos!