Ingredients
Scale
- 2 cups fresh broccoli florets (steamed and finely chopped)
- 1 large egg, lightly beaten
- 1/2 cup yellow onion, very finely diced
- 1/2 cup sharp cheddar cheese, shredded
- 2/3 cup Panko breadcrumbs (for extra crunch)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly grease the surface with cooking spray.
- Place the broccoli florets in a steamer basket over boiling water. Cover and steam for about 4 to 5 minutes until tender.
- Remove the broccoli and drain it well. Use a clean kitchen towel or paper towels to squeeze out any excess moisture. This is a key step to ensure they get crispy!
- Finely chop the broccoli until it looks like small crumbs. You can also pulse it a few times in a food processor, but be careful not to turn it into a paste.
- In a large mixing bowl, combine the chopped broccoli, beaten egg, diced onion, cheddar cheese, Panko breadcrumbs, parsley, garlic powder, onion powder, salt, and pepper.
- Stir everything together until the mixture is well combined and holds its shape when pressed.
- Scoop about 1 tablespoon of the mixture and form it into a small cylinder or “tot” shape with your hands. Place it on the prepared baking sheet.
- Repeat this process until all the mixture is used, spacing the tots about an inch apart.
- Lightly spray the tops of the tots with cooking spray to help them brown.
- Bake for 18 to 22 minutes. Turn them over halfway through the cooking time to ensure they are golden and crispy on all sides.
- Remove from the oven and let them cool for 2 to 3 minutes before serving.
- Cook Time: 35 minutes