⏰ Prep 25 minutes • Bake 25 minutes
👶🏻 Suitable from 6 months
🌱 Vegetarian • Vegan option
❄️ Store in the fridge in a airtight container for 2-3 days or freeze for up to 3 months
These cheesy broccoli tots are a healthy finger food for kids of all ages and a great recipe for baby led weaning too!
250gr broccoli florets
1 medium potato (160g)
30g grated Parmesan cheese (or 2 tbsp nutritional yeast)
60g grated cheddar cheese (or dairy free cheese)
1 egg (can be substitute with flax egg)
Salt & pepper to taste
Preheat the oven at 200° and line a baking tray with parchment paper or silicone mat.
Cut the potato in small cubes and wash the broccoli florets.
Bring a large pot of lightly salted water to a boil and cook potatoes and broccoli for 15 minutes, until fork tender.
Drain the vegetables and wash them under cold running water to stop the cooking process. Drain well.
Place the vegetables in a bowl and smash them using a fork or a potato masher.
Add the other ingredients: grated cheddar cheese, grated Parmesan, breadcrumbs, egg, salt and pepper and mix well.
Scoop about 1 tablespoons of mix and gently press between your hands into a firm ball then shape into a tot shape.
Place them on the prepared baking tray and bake for 20-25 minutes until golden brown and crispy.
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