Delicious and addicting, these Cheesy Broccoli Tater Tots are a perfect alternative to frozen tater tots.
These tater tots are incredibly easy to make. Much easier to make, in my opinion, than traditional tater tots. The broccoli lightens up the recipe and gives great flavor and color. These tater tots are also a great make ahead recipe.
The potato flakes add a great fluffy texture that helps mimic the traditional tater tot. *You may need more or less potato flakes depending on your ingredients. You want the mixture to hold together when you scoop it on to a sheet pan.
I love to use those packages of fresh, washed broccoli florets in the produce section. For this, I poke the microwave safe bag with a fork and then microwave for 2 minutes on a plate. After cooled to room temperature, continue on with the recipe. I've only used fresh broccoli but I'm sure frozen would work fine. Be sure to partially steam for about 2 minutes according to package directions, then drain any excess water.
Cheesy Broccoli Tater Tots
- 1 (12 oz) package fresh broccoli florets, partially steamed and cooled to room temperature
- 1 egg
- 2 minced garlic cloves
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup organic instant potato flakes
- 1/3 cup diced onion
- salt, to taste
- pepper, to taste
- olive oil
Preheat oven to 400 and lightly grease a sheet pan.
In a small skillet, over medium heat about 2 teaspoons olive oil until sizzling. Carefully add onion and cook until softened. Add garlic and cook until fragrant. Season lightly with salt and pepper. Remove from oil and cool on a plate until room temperature.
In a food processor, pulse broccoli, onion mixture, and egg until broccoli is finely chopped. Carefully remove blade and gently stir in potato flakes and shredded cheese. Season to taste with salt and pepper.
Oil a tablespoon measuring spoon lightly, then scoop broccoli mixture on to sheet pan, re-oiling measuring spoon when needed. Bake 20 minutes, or until browned.