Ingredients
Equipment
Method
Instructions
- Start by ricing your broccoli florets. If you have a food processor, pulse the florets until they resemble small grains of rice. If you prefer to do it manually, chop the broccoli finely with a knife. You should aim for about 1 ½ to 2 cups of riced broccoli.
- In a large mixing bowl, combine the riced broccoli, freshly grated sharp white cheddar cheese, seasoned bread crumbs, and the egg. Add in the salt, pepper, and garlic powder for flavor. Stir everything until combined.
- Next, mix in the Greek yogurt, mayo, chopped chipotle pepper, and adobo sauce. This mixture will give your tots a creamy texture and a subtle kick. Ensure all ingredients are well incorporated.
- Using a cookie scoop or tablespoon, portion out the mixture and form small tots. Place them on a baking sheet lined with parchment paper, leaving space between each one for even cooking.
- Preheat your oven to 400°F (200°C). Bake the broccoli cheddar tots for about 20-25 minutes, flipping them halfway through. You want them golden brown and crispy on the outside.
- Once baked, let them cool slightly before serving. These tots are delicious on their own or paired with a dipping sauce. Enjoy your Side Dish Sundays: Broccoli Cheddar Tots!
Notes
- Feel free to swap cheeses for a milder flavor or a dairy-free option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, use gluten-free breadcrumbs instead of seasoned bread crumbs.