Here’s a nice twist on tots -
2 cups Broccoli
2 tbsp Parsley
1/4 cup Yellow onion
1 Egg, large
1/2 tsp Pepper
1/2 tsp Salt
1/3 cup Italian breadcrumbs
1/3 cup Panko breadcrumbs
1/3 cup Cheddar cheese
Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.
Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
Chop broccoli finely and mix throughly with the egg, onions, cheddar, breadcrumbs, and seasoning. Scoop about 1.5 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.
Bake until golden brown and crispy, 18-24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!
2 cups cauliflower florets
1 large egg
½ cup onion, minced
¼ cup bell pepper, minced (optional)
½ cup cheddar cheese, shredded
¼ cup Parmesan cheese
¼ cup breadcrumbs
¼ minced cilantro or parsley (optional)
salt and pepper to taste
cooking spray or oil
Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.
Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots. Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.