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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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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.
Ingredients
  • 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
  • 2 cups 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.
Ingredients
  • 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
  • 2 cups 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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