Broccoli Tots
Steamed broccoli chopped fine and bound with bread crumbs, cheese and egg, then scooped into tots and baked until crisp. They reheat well and make a good snack or side alongside a dip.
Ingredients
- 1 head broccoli, tough stalk trimmed and discarded, then cut into large florets
- 1 cup seasoned bread crumbs
- ½ cup low-moisture mozzarella, grated
- ½ cup Parmesan cheese, grated
- 2 egg, large
- salt and pepper, to taste
- milk or water, added 1 tablespoon at a time if mixture will not hold together, to taste
- 2 tablespoon nutritional yeast
Method
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Place the broccoli florets in a pan fit with a steamer basket. Add water just until it reaches the bottom of the steamer insert. Cover the pan and set over medium-high heat. Once the water reaches a boil, cook the broccoli for about 5 to 7 minutes, or until bright green and fork tender. Remove from the heat, drain the water, and let cool slightly.
- When the broccoli is cool enough to handle, chop the florets into small pieces, about the size of a pea. Transfer the chopped broccoli to a large mixing bowl and add the bread crumbs, cheeses, nutritional yeast, and eggs. Season with salt and pepper, then use a rubber spatula to thoroughly combine the ingredients.
- Test the mixture; you should be able to squeeze a small portion and see that it holds together strongly. If this is not the case, add a little water or milk, 1 tablespoon at a time, until the mixture holds together when squeezed.
- Using a spring-loaded 1 tablespoon-sized cookie scoop, dish the broccoli mixture onto the prepared sheet pan. It should make about 22 tots. With wet hands, pick up each portion and form it into a tot shape, pressing the mixture firmly so it holds together.
- Bake for 15 minutes, or until golden brown and crisp on the bottom, then flip over and cook for an additional 10 minutes.