Broccoli Cheddar Tots

 

ワインと合わせたい♪ チーズとブロッコリーのひとくちおつまみ

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Broccoli Tots

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Broccoli Tots Recipe!!

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Broccoli Tots

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Baked Broccoli Cheese Balls Recipe

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Ingredients. 1 large head broccoli. ⅓ cup panko breadcrumbs ( 20 g ) ⅓ cup fresh chives ( 10 g ), chopped. ⅔ cup shredded sharp cheddar cheese ( 65 g ) 1 clove garlic, minced. ½ teaspoon salt, divided. ¼ teaspoon black pepper. 1 egg.

Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball. Step 6 Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands.

Place the broccoli in a large bowl and mix in the white cheddar, bread crumbs, eggs, salt, pepper and garlic powder. Mix until well combined. Line a baking sheet with parchment paper.

Form the broccoli mixture into tots (or balls, or whatever you’d like!) and place them on the parchment. Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that’ll help cut down on the carbs and fat of regular tater tots! Baked Cheddar Broccoli Tots are a wonderful side dish that you can use to augment or replace regular tater tots. Pat broccoli dry and very finely chop broccoli or pulse in a food processor until very finely chopped.

Scrape chopped broccoli into a medium bowl and stir in egg, panko, cheddar. Next, after dicing the broccoli, combine it with an egg, cheddar cheese, diced onion, cilantro or parsley, and a mixture of Italian and panko bread crumbs. You can also use all Italian or all panko but I suggest a mix of both because the panko make the tots light and airy, while the Italian breadcrumbs give the tots flavor.

Spray a nonstick cookie sheet with cooking spray. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon heaping tablespoons of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, chedda. Up to10%cash back · Green Giant Broccoli & Cheese Veggie Tots, 14 ounces Move over potatoes there’s a new tot in town.

Great alternative to potato tots & fries. 1 full serving of broccoli in each serving. Here are the basic steps: 1. You mix lightly cooked broccoli florets with seasoned eggs, cheddar cheese, and almond flour.

2.

List of related literature:

Stir in melted 2 tablespoons butter, ³∕ teaspoon salt, 1 cup cheese, scallions, sour cream, half­and­half, mustard, and pepper to taste until well combined, then stir in broccoli.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Then arrange them side by side on a baking sheet, drizzle with oil, add a grind of pepper and place the cheese, cut into small pieces, on top.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Add broccoli and toss to coat well, then add the cheeses and toss lightly until warmed through, 3 to 4 minutes.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

Add the cheese, flour, eggs, garlic, salt, black pepper, and cayenne to the broccoli, and stir to combine.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Mix the broccoli and 3/4 cup/85 g of the Cheddar into the soaked bread, then sprinkle the top with the remaining

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
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Chronicle Books LLC, 2013

Sprinkle the quarters with grated cheddar and minced fresh savory and bake at 475°F for about seven minutes, or until the cheese has melted.

“Rodale's Illustrated Encyclopedia of Herbs” by Claire Kowalchik, William H. Hylton, Anna Carr
from Rodale’s Illustrated Encyclopedia of Herbs
by Claire Kowalchik, William H. Hylton, Anna Carr
Rodale Books, 1998

Sprinkle with cheddar and Parmesan cheese*, place in the preheated oven, and bake for 15 minutes or until cheese is melted and nicely browned.

“Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition” by Gene Logsdon, Jerry O'Brien
from Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition
by Gene Logsdon, Jerry O’Brien
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Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

Reduce Parmesan cheese to 2 ounces and cut cheddar into ¼­inch cubes (or crumble mild Asiago into ¼­inch pieces).

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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14 comments

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  • Thanks a lot for this amazing recipe. I’ve tried it out, and it turned out to be so yum. I substituted bread crumbs for buckwheat flour. 10/10 ��

  • I made these for dinner tonight with arugula, tomato and avocado salad and they turned out delicious! Even my picky eater son loved them! I served them with ranch and mayo. I loved how simple this recipe is, specially because everything is mixed raw, no need to blanch, saute or boil. Definitely I’ll make this again. Thank you! =)

  • I’ve made this recipe twice. The first time I made this the tots didn’t hold their shape and became soggy. I tried it a second time with a small change; squeezing excess water from the broccoli. This kept the water from loosening the egg as a binder and crispy. Which is even better if you want to make a surplus and stick it in the freezer/ fridge for later.

  • Mmmmmm.. i love broccoli! Thats my favourite veggies. That taste so crispy and cheesy balls. Great recipe! See u next time. Happy new year.

  • Looks yummy. I’ve made something similar but with cauliflower. I bet the broccoli would be good with a bit of diced red bell pepper.

  • Just made them they are pretty bland but perhaps I’m comparing them to tater tots and meat balls. Next time I’ll make them with some bacon bits and perhaps my family will like them. I also put a bit more cheese on top of the tots but still, they are bland.

  • These were great! However, I would recommend adding a second egg to keep the mixture together, and also chopping the shredded cheddar cheese even more finely…otherwise these will come apart. Sriracha gives it a nice kick, but next time I would also add some spices.

  • This is such a fantastic recipe! Can’t wait to try it for lunch tomorrow. I’m keto-ing so I’ll have to remove the breadcrumbs but I’m sure they’ll still be delish

  • Wow so healthy I try with chicken tikka since one day we saw insect inside broccoli my hubby stop to eat now I am going to give him surprise thx for showing this video��

  • 12 ounces broccoli… is that weight or volume?

    Follow up question: Why are there ounces for both volume and weight, dear Americans?

  • This became one of my favorite meal each week me, family & friends love to eat thoses Thanks alot! I add tofu, garlic in them just AWESOME:)

  • GIRL!!!! I wish we lived close to each other, because I would love to do a cooking show with you!! Food Network would beg us to be on their channel!! ������. I’m making these today and I’m gonna test them on my grandlittles!!

  • One f y favorite treat even my friends loved it I just changed it a little bit by adding some cauliflower, jalepeno & tofu instead of schrilanka sauce! THANKS FOR SHARING all thoses recepies they are awesome miam miam!!

  • I’m going to make these for my 14 month old since he’s so picky. Also I was so glad that this was a short video without talking, straight to the point!