Broccoli & Cheese Tots

Original Recipe HERE

Making vegetables dippable and combining them with cheese are my go-to ways of getting the kids to eat them (though I know I'm lucky that the boys are usually willing to at least taste something new, and I can usually count on *N* to eat at least a whole serving).  These tots do both.  The flavor wasn't anything amazing, but they served their purpose.

I used fresh broccoli and didn't measure; I chopped up just under a head-and-a-half.  I also eyeballed the amount of onion and cheese.  They turned out fine, though when I portioned them onto the baking sheet (using a small cookie scoop), I was worried they weren't going to hold together and thought I should've used more egg whites.  The kids dipped them in ketchup or barbecue sauce, and the entire batch of 24 was eaten.  Success.
2 to 2 & 1/2 cups (12 oz) broccoli florets
1 large egg
1 large egg white
1/2 cup finely chopped green onion [I used regular onion]
2/3 cup shredded sharp cheddar cheese
1/2 cup seasoned breadcrumbs
salt & pepper
(1) Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil, or grease it.
(2) Bring a large pot of water to boil.  Add broccoli; cook for 2 minutes.
(3) Add chopped onions to water (if not using green onion); cook another minute.
(4) Drain and rinse under cold water.  Dry with a dish towel.
(5) Finely chop broccoli and onions.  Transfer to a large bowl.
(6) Add all other ingredients to broccoli.  Season with salt and pepper to taste.
(7) Spoon heaping tablespoons of the mixture onto the baking sheet.  Flatten slightly.
(8) Bake tots for 16-18 minutes, turning halfway through cooking, or until golden.

Kid Participation:
* Stir together all ingredients
* Spoon broccoli "dough" onto baking sheet

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