|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5g||19%|
|Total Sugars 2g|
|Vitamin C 39mg||196%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Skip the frozen section at the grocery store to make your own broccoli tots with this simple recipe. Packed with broccoli, filling almond flour, and dried herbs these tots satisfy the whole family while also being gluten-free. They’re also a great option to make ahead and freeze for baking later. Just form the tots, fridge them for two hours, or until firm, then store them in a freezer-safe bag for up to three months. They can be baked straight from the freezer for a quick snack or served alongside grilled chicken or salmon.
For a slightly different take on broccoli tots, try making them into thin patties and lightly frying them then topping with a bit of applesauce. This option is delicious for those who enjoy something crispy!
2 small broccoli heads, or 1 medium broccoli, broken into florets
2 medium red potatoes, peeled and diced
1/4 cup flax meal
1/2 cup Parmesan cheese, grated
1/2 cup almond flour
2 tablespoons dried parsley
1/4 cup yellow onion, finely diced
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons scallions, finely diced
Preheat oven to 400 F and line a baking sheet with parchment paper. Prepare an ice bath by filling a large bowl with cold water and ice.
In a large pot over high heat bring 8 cups of water to a rapid boil. Working in batches, carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes, or until bright green and just barely tender.
Using a slotted spoon, remove broccoli and immediately plunge into ice water.
When broccoli is completely cool remove from ice water and pat dry with a kitchen towel.
Chop the blanched broccoli very fine until you yield 3 cups of broccoli.
In a small bowl combine flax and 1/4 cup water and mix well. Let the mixture sit for about 5 minutes, or until it thickens.
In a food processor combine chopped broccoli, potatoes, flax mixture, parmesan, almond meal, parsley, onion, salt, garlic powder, and scallions and pulse about 5 times to incorporate.
Form broccoli tots by scooping about 1 1/2 tablespoons of the broccoli mixture into your hand and form into a tater-tot shape then place onto the prepared baking sheet. Bake for 20 to 22 minutes or until slightly golden and crispy.
Remove from the oven and sprinkle with salt. Serve warm with ketchup or barbeque sauce for dipping.