Kids love tater tots! These homemade broccoli tater tots are easy to make and freezer-friendly. Make an extra batch to freeze for an easy dinner or lunch side dish.

Pair these with our Healthy Chicken Nugget recipe!

Recipe created by Christine Pittman in partnership with Produce for Kids.

Broccoli Tater Tots

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    Servings 4 Prep Time 10minutes
    Cook Time 25minutes
    Servings 4 Prep Time 10minutes
    Cook Time 25minutes
    Kids love tater tots! These homemade broccoli tater tots are easy to make and freezer-friendly. Make an extra batch to freeze for an easy dinner or lunch side dish.Pair these with our Healthy Chicken Nugget recipe!Recipe created by Christine Pittman in partnership with Produce for Kids.

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Your skincare routine may benefit from the addition of broccoli in your diet! Rich in antioxidant vitamins, this vegetable can contribute to a glowing appearance and improve skin health.
    Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
    Your skincare routine may benefit from the addition of broccoli in your diet! Rich in antioxidant vitamins, this vegetable can contribute to a glowing appearance and improve skin health.
    Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
    Ingredients
    • 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
    • 2 cups Eat Smart® broccoli florets
    • 1 large egg
    • 1/2 cup panko breadcrumbs
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/8 teaspoon garlic powder
    Directions
    1. Preheat oven to 400°F.
    2. Place potatoes in large stockpot and add enough cold water to cover. Cover and bring to boil over high heat. Reduce to low and simmer 3 minutes. Add broccoli; don’t stir. Cover and cook 4-5 minutes, or until tender. Drain.
    3. Mix egg, breadcrumbs, salt, pepper and garlic powder in large bowl until just combined.
    4. Add potatoes and broccoli to food processor. Pulse 8-10 times until finely grated. Add to breadcrumb mixture and stir to combine.
    5. Use tablespoon to scoop potato mixture into 40 mounds. Shape each into an oval and place on parchment-lined baking sheet.
    6. Bake 10 minutes; flip and bake 10 minutes, or until golden brown.
    Nutritional Value
    1. Calories 226kcal
    2. Total fat: 1.88g
    3. Carbohydrate: 45.01g
    4. Fiber: 3.01g
    5. Protein: 8.38g
    6. Total sugars: 2.03g
    7. Calcium: 72mg
    8. Iron: 2.77mg
    9. Sodium: 207mg
    Tags , , , , , ,
      Servings 4 Prep Time 10minutes
      Cook Time 25minutes
      Servings 4 Prep Time 10minutes
      Cook Time 25minutes
      Kids love tater tots! These homemade broccoli tater tots are easy to make and freezer-friendly. Make an extra batch to freeze for an easy dinner or lunch side dish.Pair these with our Healthy Chicken Nugget recipe!Recipe created by Christine Pittman in partnership with Produce for Kids.

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Your skincare routine may benefit from the addition of broccoli in your diet! Rich in antioxidant vitamins, this vegetable can contribute to a glowing appearance and improve skin health.
      Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
      Your skincare routine may benefit from the addition of broccoli in your diet! Rich in antioxidant vitamins, this vegetable can contribute to a glowing appearance and improve skin health.
      Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
      Ingredients
      • 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
      • 2 cups Eat Smart® broccoli florets
      • 1 large egg
      • 1/2 cup panko breadcrumbs
      • 1/8 teaspoon salt
      • 1/8 teaspoon pepper
      • 1/8 teaspoon garlic powder
      Directions
      1. Preheat oven to 400°F.
      2. Place potatoes in large stockpot and add enough cold water to cover. Cover and bring to boil over high heat. Reduce to low and simmer 3 minutes. Add broccoli; don’t stir. Cover and cook 4-5 minutes, or until tender. Drain.
      3. Mix egg, breadcrumbs, salt, pepper and garlic powder in large bowl until just combined.
      4. Add potatoes and broccoli to food processor. Pulse 8-10 times until finely grated. Add to breadcrumb mixture and stir to combine.
      5. Use tablespoon to scoop potato mixture into 40 mounds. Shape each into an oval and place on parchment-lined baking sheet.
      6. Bake 10 minutes; flip and bake 10 minutes, or until golden brown.
      Nutritional Value
      1. Calories 226kcal
      2. Total fat: 1.88g
      3. Carbohydrate: 45.01g
      4. Fiber: 3.01g
      5. Protein: 8.38g
      6. Total sugars: 2.03g
      7. Calcium: 72mg
      8. Iron: 2.77mg
      9. Sodium: 207mg

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