Broccoli Tots

Squeeze cooked broccoli dry, mix it with cheddar, breadcrumbs, egg, onion, and garlic powder, then bake bite-size tots until crisp and golden.

Prep: 25 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds broccoli florets
• 1 cup sharp cheddar cheese
• 0.75 cup plain breadcrumbs
• 1 large egg
• 0.25 cup yellow onion
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Heat the oven to 425°F. Line a large baking sheet with parchment paper and lightly brush it with the olive oil. (about 5 min) — 425°F
2. Steam or boil the broccoli until bright green and tender, 5 to 6 minutes. Drain well, transfer it to a clean kitchen towel, and squeeze firmly until as dry as possible. Finely chop the broccoli. (about 8 min)
3. In a large bowl, combine the chopped broccoli, cheddar, breadcrumbs, egg, onion, garlic powder, salt, and pepper. Stir until evenly mixed. Let stand for 5 minutes so the breadcrumbs absorb moisture. (about 7 min)
4. Shape the mixture into 24 small tots, about 1 1/2 inches long, pressing firmly so they hold together. Arrange them on the prepared baking sheet with space between each one. (about 5 min)
5. Bake for 12 minutes, turn the tots, and bake for 10 to 13 minutes more, until browned and firm. Serve warm; if checking with a thermometer, the centers should reach at least 160°F because of the egg. (about 25 min) — 425°F