I first made these Broccoli Tots when I needed a quick way to get veggies into picky eaters without resorting to mushy steamed broccoli. They’re small, savory bites with a crisp outside and tender, cheesy center that work for lunches, snack trays, or a simple weeknight side. If you like using broccoli in different forms, you might also enjoy my take on a creamy broccoli pasta recipe that uses the same bright vegetable in a very different way.
Why you’ll love this dish
Broccoli Tots turn an ordinary head of broccoli into something everyone reaches for. They’re fast to make, use pantry-friendly ingredients, and are naturally lower in carbs when you swap breadcrumbs for almond meal. These tots are perfect for when you want a finger food that doubles as a healthy snack, a kid-friendly lunchbox filler, or a vegetable-forward side for a casual dinner. They’re also easy to adapt for a baby by omitting garlic and salt.
The cooking process explained
Before you start, expect a short cooking session and an equally short bake time. You’ll blanch the broccoli to soften it, squeeze out as much water as possible, mix with cheese, eggs, and almond meal to bind, then shape and bake until golden. The whole process is straightforward and doesn’t require special equipment beyond a baking sheet and a bowl.
What you’ll need
- 2 medium broccoli heads (about 550 g / 19.5 oz)
- 2 large eggs
- 3/4 cup (60 g) almond meal or almond flour (use gluten-free breadcrumbs if not using almond)
- 3/4 packed cup (75 g) sharp cheddar cheese, finely grated
- 2 garlic cloves, minced (omit or reduce for baby)
- 1/2 tsp salt (optional – do not add for baby)
Notes: If you prefer a milder cheese, swap sharp cheddar for mild cheddar or Monterey Jack. Almond meal keeps the tots tender and slightly nutty; panko or regular breadcrumbs will give a firmer texture.
Step-by-step overview
- Blanch or steam broccoli briefly until bright and just tender.
- Drain and press out all excess moisture.
- Combine with grated cheddar, eggs, almond meal, garlic, and salt.
- Shape into small cylinders or rounds.
- Bake at 375°F / 190°C until golden, about 20 minutes, turning once.
Directions to follow
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Trim the broccoli, cutting florets from the stems. Chop the stems into small pieces so everything cooks evenly.
- Steam or boil the broccoli for 1 to 4 minutes until tender but still bright green. Drain thoroughly.
- Chop the broccoli finely on a board or pulse briefly in a food processor. Wrap it in a clean kitchen towel and squeeze out as much moisture as you can; this step is key to tots that hold their shape.
- In a mixing bowl, combine the squeezed broccoli with the grated cheddar, eggs, almond meal, minced garlic, and salt if using. Mix until evenly combined.
- Shape the mixture into small cylinders or rounds using your hands or a small scoop. Place them on the prepared baking sheet about 1 inch apart.
- Bake for about 20 minutes, or until the outsides are lightly golden. Rotate the sheet halfway through baking for even browning.
- Remove from the oven and let the tots cool for a few minutes before serving so they set and are safe to handle.
Best ways to enjoy it
Serve these Broccoli Tots hot from the oven with a creamy dip like Greek yogurt mixed with lemon and herbs, or ketchup for kids. They pair well with a simple green salad, roasted chicken, or grain bowls. For a brunch spread, present them alongside scrambled eggs and toast. If you want a heartier meal, serve them with a bowl of soup or salad for contrast in textures.
In recipes that use broccoli differently, such as an easy stir-fry, I sometimes recommend switching formats to keep meals interesting; for a savory, wok-style option see this beef and broccoli stir fry for inspiration on pairing broccoli with bold flavors.
How to store & freeze
Cool the tots completely before storing. Refrigerate in an airtight container for up to 3 days. To reheat, place on a baking sheet in a 350°F / 175°C oven for 8 to 10 minutes until warmed through and crisped, or microwave briefly for convenience (the oven gives the best texture). To freeze, flash-freeze the shaped tots on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 375°F / 190°C, adding about 5 to 8 minutes to the bake time.
Helpful cooking tips
- Squeeze moisture out thoroughly: the drier the broccoli, the firmer the tots. Use a towel or cheesecloth and press until little liquid remains.
- Uniform size matters: make tots similar in size so they cook at the same rate. A small cookie scoop helps.
- Don’t overcrowd the sheet: leave space for hot air to circulate for crisping.
- If the mix feels too wet, add a tablespoon or two more almond meal. If it’s too dry, add a beaten egg or a splash of water.
- Make ahead: shape the tots and refrigerate them on the tray up to 24 hours before baking.
Recipe variations
- Cheesy herb: fold in chopped parsley, chives, or dill for a fresh note.
- Spiced: add a pinch of smoked paprika and black pepper for warmth.
- Vegan version: replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan cheese alternative, though texture will be softer.
- Crunch top: sprinkle a little extra almond meal or panko on top before baking for added crunch.
- Baby-friendly: omit garlic and salt, and use mild cheese or reduce the amount to suit a young palate.
Your questions answered
How long does prep and cook time take?
Total active time is about 15 to 20 minutes for prep, plus 20 minutes baking. From start to finish plan for roughly 40 minutes including cooling and shaping.
Can I make these gluten-free or nut-free?
They’re gluten-free when you use almond meal. For nut-free, substitute with gluten-free breadcrumbs or crushed rice cereal. The texture will change slightly, becoming less tender.
Are these safe for babies and toddlers?
Yes, with adjustments. Omit the salt and reduce or omit garlic for babies under one year. Ensure pieces are appropriately sized and cool enough to avoid choking hazards. Check for any nut allergies before using almond meal; use an alternative if needed.
Can I freeze them already baked?
Yes. Cool completely, then freeze in a single layer before transferring to a bag. Reheat from frozen in a 375°F / 190°C oven until heated through and crisp.
What if my mixture won’t hold shape?
If the mixture is too wet, add a little more almond meal or a beaten egg. Make sure the broccoli was squeezed well; excess water is the most common culprit.
Broccoli Tots
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Trim the broccoli, cutting florets from the stems. Chop the stems into small pieces.
- Steam or boil the broccoli for 1 to 4 minutes until tender but still bright green. Drain thoroughly.
- Chop the broccoli finely or pulse briefly in a food processor. Wrap it in a clean kitchen towel and squeeze out all moisture.
- In a mixing bowl, combine the squeezed broccoli with grated cheddar, eggs, almond meal, minced garlic, and salt if using. Mix until evenly combined.
- Shape the mixture into small cylinders or rounds using your hands or a small scoop. Place on the prepared baking sheet about 1 inch apart.
- Bake for about 20 minutes, or until outsides are lightly golden, rotating the sheet halfway through.
- Remove from the oven and allow to cool for a few minutes before serving.
