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Prep Time
15 mins
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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