Broccoli Tots

I’ve made these broccoli tots more times than I can count because they turn a humble head of broccoli into something snackable, kid-friendly, and quick to pull together. They crisp on the outside, stay tender inside, and are an easy way to sneak veggies into lunches, after-school snacks, or a casual appetizer. If you like broccoli in pasta, you might also enjoy this easy healthy broccoli pasta recipe as another fast weeknight option.

Why you’ll love this dish

Broccoli tots take one veggie and make it fun. They’re quicker than fritters, less fussy than meatballs, and naturally gluten-free when you use almond meal. They’re perfect for weeknight dinners, lunchboxes, potlucks, or any time you want a crunchy bite that actually has vegetables inside. Because they’re made with sharp cheddar and garlic, they’re flavorful enough to please picky eaters while still being low-maintenance to prepare.

Step-by-step overview

You’ll steam the broccoli until just tender, chop and squeeze out excess moisture, mix with cheese, eggs, and almond meal, shape into small tots, and bake until golden. Expect about 35 minutes total from start to finish, most of which is passive cooking. The key steps to watch are drying the broccoli well and not overpacking the tots so they stay light and crisp.

Gather these items

• 2 medium broccoli heads (about 550 g / 19.5 oz)
• 2 large eggs
• 3/4 cup (60 g) almond meal or almond flour (almond meal gives a slightly coarser texture)
• 3/4 packed cup (75 g) sharp cheddar cheese, finely grated
• 2 garlic cloves, minced
• 1/2 tsp salt (optional)

Notes on ingredients: use freshly grated cheddar for the best melt and flavor. If you need nut-free, substitute 3/4 cup fine breadcrumbs or a gluten-free breadcrumb blend instead of almond meal.

Step-by-step instructions

1. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
2. Trim the broccoli and cut into medium pieces so stems and florets cook evenly.
3. Steam the broccoli: steam stems alone for 1 minute, then add florets and steam for another 3 to 4 minutes until tender but not mushy. Alternatively, boil for the same brief times. Drain thoroughly.
4. Transfer the cooked broccoli to a bowl and finely chop or pulse briefly in a food processor. Press or squeeze out as much moisture as you can using a clean kitchen towel or paper towels. Removing liquid prevents soggy tots.
5. Add the grated cheddar, eggs, almond meal, minced garlic, and salt. Mix until evenly combined. The mixture should hold together but not be rock hard.
6. Shape into small tots with damp hands and place them on the prepared baking sheet, leaving a little space between each. Aim for uniform size so they bake evenly.
7. Bake for about 20 minutes, until the tots are set and golden at the edges. Rotate the tray halfway through for even browning if your oven runs hot.
8. Let the tots cool slightly on the tray for a few minutes before serving so they firm up a bit. Serve warm with your favorite dip.

Best ways to enjoy it

Serve these broccoli tots alongside a crisp green salad or tuck them into a lunchbox with carrot sticks. They work well as an appetizer with yogurt-based dips or marinara. For a heartier plate, pair them with a protein and a grain; they complement roasted or pan-cooked chicken particularly well, similar to this one-pan chicken and broccoli recipe when you want a simple complete meal.

How to store & freeze

Refrigerate cooled tots in an airtight container for up to 3 to 4 days. To reheat, warm them in a 350°F / 175°C oven for 8 to 10 minutes or in an air fryer at 350°F for 4 to 6 minutes to restore crispness. For longer storage, freeze baked tots on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 5 to 8 extra minutes so they heat through. You can also freeze unbaked shaped tots on a tray, then bag them; bake from frozen, increasing time by about 8 to 12 minutes. Always cool to room temperature before refrigerating and reheat to at least 165°F / 74°C for safety.

Pro chef tips

• Dry the broccoli thoroughly. Any excess water leads to soggy tots or longer bake times.
• Use freshly grated cheddar instead of pre-shredded. The latter often contains anti-caking agents that prevent a smooth melt.
• If the mixture feels too wet, add another tablespoon of almond meal. If too dry, add a beaten egg.
• Make uniform tots for consistent baking. A small cookie scoop works well.
• For extra browning, brush the tops lightly with olive oil before baking.

Flavor swaps

• Swap cheddar for Gruyere or a sharper aged cheese for a different flavor profile.
• Add finely chopped herbs such as chives, parsley, or basil for brightness.
• Stir in 1/4 cup cooked, crumbled vegetarian sausage alternative or cooked quinoa for added texture and protein.
• Make them spicy by folding in a pinch of red pepper flakes or a teaspoon of smoked paprika.
• For a dairy-free version, omit the cheese and add extra almond meal plus a tablespoon of nutritional yeast for savory depth.

Helpful answers

How long does prep and cook time take?

Prep time is about 10 to 15 minutes, mostly trimming, steaming, and drying the broccoli. Bake time is about 20 minutes, so plan for roughly 35 minutes total.

Can I make these ahead of time?

Yes. You can shape the tots and refrigerate them on the baking sheet covered for up to a day before baking. For longer storage, freeze them either baked or unbaked as described above.

Are these kid-friendly and freezer-friendly for meal prep?

Absolutely. They’re a great finger food for kids and freeze very well. Freeze in single layers then transfer to bags so you can pull out portions as needed.

Can I substitute breadcrumbs for almond meal?

Yes. Use fine breadcrumbs or a gluten-free breadcrumb mix in a 1:1 swap for almond meal if you prefer a nut-free option.

What if my tots fall apart while baking?

If they fall apart, the mixture was likely too wet or not bound enough. Next time, squeeze more moisture out of the broccoli, add a splash more almond meal, or add one more beaten egg to help bind.

Broccoli Tots

Crispy on the outside and tender inside, these broccoli tots are a fun, kid-friendly way to sneak veggies into meals. Perfect for snacks, lunches, and appetizers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Lunch, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main ingredients

• 2 medium broccoli heads (about 550 g / 19.5 oz) Trimmed and cut into medium pieces.
• 2 large eggs
• 3/4 cup almond meal or almond flour For a coarser texture, use almond meal.
• 3/4 cup sharp cheddar cheese, finely grated Use freshly grated for best melt and flavor.
• 2 cloves garlic, minced
• 1/2 tsp salt (optional)

Method

 

Preparation

1. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
2. Trim the broccoli and cut into medium pieces for even cooking.
3. Steam the broccoli: steam stems for 1 minute, then add florets and steam for 3 to 4 minutes until tender but not mushy. Alternatively, boil for the same times. Drain thoroughly.
4. Transfer the cooked broccoli to a bowl and finely chop or pulse briefly in a food processor. Press out as much moisture as possible using a kitchen towel.
5. In a bowl, mix the chopped broccoli with grated cheddar, eggs, almond meal, minced garlic, and salt until evenly combined.
6. Shape the mixture into small tots with damp hands and place them on the prepared baking sheet, with space between each.

Baking

1. Bake for about 20 minutes until the tots are set and golden at the edges. Rotate the tray halfway through for even browning.
2. Let the tots cool slightly on the tray for a few minutes before serving.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 2g

Notes

For a nut-free version, substitute almond meal with fine breadcrumbs or a gluten-free breadcrumb blend. Store in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.

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