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    Home » Recipes » Savoury

    Broccoli Cheese Tots

    Published: Nov 3, 2018 by Michelle · Leave a Comment

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    Jump to Recipe - Print Recipe

    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.

    Broccoli Cheese Tots on a small plate with ketchup in small dish.

    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.

    Broccoli Cheese Tots on a small plate with ketchup in small dish.

    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.

    Wearing Toronto Red Pin apron from Chef & Co.

    Broccoli Cheese Tots on a small plate with ketchup in small dish.

    Broccoli Cheese Tots3 | Sift & Simmer
    Print Recipe

    Broccoli Cheese Tots

    A healthy way to get your kids to enjoy broccoli in the form of mashed potato tots
    Prep Time30 mins
    Cook Time20 mins
    Chilling Time2 hrs
    Total Time2 hrs 50 mins
    Course: Appetizer
    Cuisine: American
    Servings: 4 tots
    Calories: 272kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 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
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    Instructions

    • 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:

      Deep frying:

      • 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.

      Oven baking:

      • 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.

      Notes

      Yield: appx 40 tots.

      Nutrition

      Calories: 272kcal | Carbohydrates: 40g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 576mg | Potassium: 990mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1158IU | Vitamin C: 157mg | Calcium: 227mg | Iron: 3mg

      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.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

      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!

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      My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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