Baked Broccoli Cheddar Tots

  • Prep Time 15 min
  • Total Time 1 h
  • Makes: 48 pieces

Ingredients

  • 1 russet potato (about 1/2 lb/250 g), peeled and diced
  • 1 pkg Compliments Broccoli Florets (about 4 cups/1 L) 340 g
  • 1 clove garlic, halved
  • 2 eggs
  • 1/2 cup breadcrumbs 125 mL
  • 1/3 cup grated Parmesan cheese 75 mL
  • 2 green onions, thinly sliced
  • 3/4 cup shredded medium Cheddar cheese 175 mL
  • 1 cup ranch dressing for dipping (optional) 250 mL

Directions

  • Step 1

    Place potato in large saucepan; fill with cold water to cover. Bring to a boil. Cook about 6 min. until potato begins to soften. Stir in broccoli and garlic; cook another 3 to 5 min. until potato, broccoli and garlic are tender. Drain well; place on tea towel or paper towels to soak up excess moisture. Cool completely.

  • Step 2

    Preheat oven to 200˚C (400˚F). Line 2 baking sheets with parchment paper brushed with oil. In food processor, pulse potato, broccoli and garlic until smooth. Pulse in breadcrumbs, Parmesan and green onions to combine. Switch to a spatula and stir in Cheddar.

  • Step 3

    Roll out “dough” into ½-in. (1-cm) thick ropes; cut into 1-in. (2.5-cm) pieces. Make 48 pieces. Arrange on lined baking sheets, spacing 2 in. (5 cm) apart. Bake 15 to 20 min., turning once, until golden brown. Serve with ranch dressing for dipping, if desired.

Nutrition Facts

  • Nutrition Description Per serving (8 tots):
  • Calories 180
  • Fat 8 g
  • Saturated Fat 4 g
  • Carbs 16 g
  • Sugar 1 g
  • Protein 11 g
  • Cholesterol 80 mg
  • Fibre 2 g
  • Sodium 290 mg