Baked Broccoli Cheddar Tots

Prep time: 15min
Total time: 60min
Makes: 48 pieces
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
Per serving (8 tots):
calories
180
fat
8 g
saturated fat
4 g
carbs
16 g
sugar
1 g
protein
11 g
cholestrol
80 mg
fibre
2 g
sodium
290 mg

Directions

  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.

  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.

  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.