These Cheesy Broccoli Tots (Broccoli Nuggets) are a tasty, veggie-packed finger food that kids will love. Crispy on the outside, soft on the inside and loaded with cheesy flavour, they’re a great way to turn broccoli into something enjoyable. Perfect for toddlers and older kids too, these oven-baked broccoli tots make a great snack, kids lunch or easy side dish for family dinner.
Why you’ll love these baked Broccoli Tots
Broccoli Tots are one of my newest go-to ways to serve broccoli. They’re great for using up a big head of broccoli, so are veggie-packed. But they’re still kid-approved! The cheese and crispy coating help make broccoli more appealing.
They’re perfect finger food, with their size being easy for little hands to hold and eat.
Plus, they’re easy to make and freezer-friendly. These tots are oven baked, so no frying needed. For quick kids meals, make them ahead and just reheat at mealtimes!
Ingredients in Broccoli Tots
You’ll need just a handful of ingredients to make these broccoli tots:
Broccoli – Use both the florets and stems. Just be sure to trim away the tough outer layer of the stem before slicing (see Note 1).
Shallots/scallions – Add a mild onion flavour without overpowering the tots.
Garlic – A small amount for savoury flavour.
Tasty cheese – Gives flavour and helps bind the mixture. Cheddar cheese works well too.
Eggs – Help hold everything together.
Panko breadcrumbs – Create a light texture and help the tots crisp up in the oven.
Salt (optional) and white pepper – White pepper is milder than black pepper, but you can substitute if needed. Leave out the salt if serving to family under 12 months of age.
How to make Broccoli Tots
These broccoli tots are easy to make in just a few steps.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat your oven and line a large baking tray with baking/parchment paper.
Step 2: Steam the broccoli until very soft, then drain well and allow it to cool.
TIP! The softer the broccoli and the finer you chop it, the easier the tots are to shape.
Step 3: In a large bowl, put the shallots, garlic, cheese, breadcrumbs, eggs, salt and pepper.
Step 4: Either by hand or using a food processor, finely chop the broccoli and add it to the bowl with other ingredients. Mix until well combined.
Step 4: Scoop the mixture into a tablespoon-sized measuring spoon and pack it down firmly. Tap it out on the edge of the bowl into your hand, to shape into a small tot. Arrange the tots onto the prepared tray, spray lightly with olive oil and bake for around 20 minutes until golden.
THERMOMIX BROCCOLI TOTS:
Thermomixer? Chop the shallots in the mixing bowl and set aside. Steam, drain and then chop the broccoli. Allow your machine to cool, and then combine all of the ingredients in the bowl. Then just shape and bake the tots as above.
Serving
These broccoli tots are best served warm or at room temperature. They’re great:
- On their own as a snack or kids lunch, with dip or tomato sauce.
- As a side dish for family dinner. We love them with steak or grilled chicken, and I’ll often serve extra steamed veggies alongside as well.
- Packed into lunch boxes for school or daycare.
Storing and reheating
Allow the broccoli tots to cool before storing.
STORING: Store in an airtight container in the fridge for up to 5 days.
Or, freeze in a single layer on a lined tray, then transfer to a labelled airtight container and keep frozen for up to 3 months.
REHEATING: If refrigerated, re-warm in a low oven (160°C/320°F fan forced) for just a few minutes until warmed through. Reheating from frozen will take longer, about 10 minutes.
LOOKING FOR MORE KIDS FINGER FOODS?
Try these Veggie Tots. Similar to Broccoli Tots, they’re a yummy little vegetable-packed tot or nugget. And a great way to use up or hide different veggies!
If you make these Broccoli Tots, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more kid-friendly recipes.
Happy cooking,
Chloe x
Cheesy Broccoli Tots (Broccoli Nuggets)
Category: Finger Food, SidesIngredients
- 300 g broccoli trimmed and cut into small florets with stems thinly sliced (Note 1)
- 2 shallots/scallions finely chopped (Thermomixers: roughly chopped)
- 2 cloves garlic minced
- 2/3 cup shredded tasty cheese (70g/2.5oz)
- 2 eggs
- 2/3 cup Panko breadcrumbs (40g/1.5oz)
- 1/4 tsp salt for family over 12 months
- 1/4 tsp white pepper
Instructions
- Pre-heat oven to 200°C/400°F (180°C fan forced). Line a large baking tray with baking paper/parchment paper.
- Steam 300 g broccoli for about 14 minutes until softly cooked: If using a steamer basket, fill with 1-2 cups water and bring to the boil. Then insert the steamer basket. Add the broccoli stems and steam for 4 minutes before adding florets, so that they cook through evenly. Steam florets for 10 minutes until soft. Drain and cool the broccoli.
- In a large bowl, put 2 shallots/scallions, 2 cloves garlic, 2/3 cup shredded tasty cheese, 2 eggs, 2/3 cup Panko breadcrumbs, 1/4 tsp salt and 1/4 tsp white pepper.
- Finely chop the broccoli either by hand or in a food processor, and add to the bowl. Mix all ingredients together well.
- Using a tablespoon-sized measure, scoop and pack down 1 tbs of the mixture. Tap into hand or straight onto baking tray. Spray lightly with olive oil. Bake in the oven for 20 minutes until golden.
Thermomix Instructions
- Pre-heat oven to 200°C/400°F (180°C fan forced). Line 2 baking trays with baking paper/parchment paper.
- Put 500g water into the mixing bowl. Insert the simmering basket and add the broccoli stems. Steam for 6 minutes, Varoma, speed 2, MC on. Add the broccoli florets and steam for a further 9 minutes, Varoma, speed 2, MC on.
- Remove the simmering basket. Empty the mixing bowl. Cool and drain the broccoli. Leave the Thermomix to cool for 10 minutes.
- Add 2 shallots/scallions to the empty mixing bowl. Chop for 7 seconds, speed 5, MC on. Scrape down the mixing bowl and repeat if large pieces remain.
- Add the broccoli. Chop for 4 seconds, speed 5, MC on.
- Add 2 cloves garlic, 2/3 cup shredded tasty cheese, 2 eggs, 2/3 cup Panko breadcrumbs, 1/4 tsp salt and 1/4 tsp white pepper to the mixing bowl. Mix for 8 seconds, speed 2, MC on.
- Using a tablespoon-sized measure, scoop and pack down 1 tbs of the mixture. Tap into hand or straight onto baking tray. Spray lightly with olive oil. Bake in the oven for 20 minutes until golden.
One Response
These are seriously yummy, our whole family loves them! I make them as a side dish for dinner, and every so often make a double batch so I can freeze some for easy toddler lunches.