I’ve made these broccoli tots more times than I can count because they turn a big head of broccoli into a crisp, cheesy bite that even picky eaters ask for again. Think of them as a hands-on vegetable upgrade: simple ingredients, quick hands-on prep, and a texture kids and adults both love. For a fast family dinner, they’re a great way to sneak in greens—try serving them alongside a hearty stir-fry like this beef and broccoli stir fry recipe for a balanced plate.

Why you’ll love this dish

These tots are brilliant because they hit a lot of home-cooking sweet spots: they’re speedy, budget-friendly, and freezer-ready. The almond meal keeps them grain-free while sharp cheddar gives a salty, savory backbone that helps sell the broccoli to anyone at the table. They work as a snack, a side for weeknight dinners, or as party finger food. If you need a baby-friendly version, simply skip the salt and keep the garlic mild or omitted.

The cooking process explained

Quick overview: blanch and drain the broccoli, chop and mix with cheese, egg, almond meal, and garlic, form into little tots, and bake until golden. Expect about 20–25 minutes active hands-on time and 20 minutes baking. The full method below breaks the steps into simple actions so you can skim and get cooking.

What you’ll need

• 2 medium broccoli heads (about 550 g / 19.5 oz)
• 2 large eggs
• ¾ cup (60 g) almond meal or almond flour (substitute plain breadcrumbs or panko if you are not grain-free)
• ¾ packed cup (75 g) sharp cheddar cheese, finely grated
• 2 garlic cloves, minced (omit or reduce for baby)
• ½ tsp salt (optional – do not add for baby)

Notes: If you want a dairy-free version, swap the cheddar for a vegan melting-style cheese and add an extra 2–3 tablespoons of almond meal to firm up the mixture. For a gluten version, replace almond meal with ¾ cup panko breadcrumbs.

Step-by-step instructions

1. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
2. Trim the broccoli. Cut the florets from the crown into medium pieces. Remove any tough outer skin from the stems and chop the stem into 1–2 cm (½–¾ inch) pieces.
3. Steam or boil: Place the stem pieces in a steamer basket and steam for 1 minute. Add the florets and steam for another 3–4 minutes until tender. If boiling, drop stems in boiling water for 1 minute, add florets and cook 3–4 minutes. Do not overcook.
4. Drain very well. Transfer the cooked broccoli to a large bowl and chop it more finely. Squeeze out excess moisture with a clean kitchen towel or paper towel if the broccoli feels wet.
5. Add the grated cheddar, eggs, almond meal, minced garlic, and salt (if using). Mix thoroughly and mash any larger pieces of broccoli with a fork so the mixture binds.
6. Using a heaped tablespoon per tot, scoop and shape the mixture into small cylinders or rounds. Place each tot on the prepared baking sheet. You should get about 23–25 tots.
7. Lightly spray or brush the tots with oil if you like extra browning. Bake for 20 minutes, or until golden and set. Rotate the tray halfway through if your oven heats unevenly.
8. Let cool a few minutes, then serve with your favorite dip.

How to serve Broccoli Tots

• Best dipping partners include plain Greek yogurt mixed with lemon and herbs, ketchup, or a mild mustard-mayo blend.
• For a full meal, pair the tots with a protein and a grain or salad. They complement pan-seared fish, grilled chicken, or a saucy stir-fry; for example, they match well with a simple beef and broccoli stir fry to keep the plate vegetable forward.
• Serve warm on a platter with toothpicks for parties, or tuck them into lunchboxes with sliced veggies and fruit.

How to store & freeze

• Refrigerate: Cool the tots completely, then store in an airtight container for up to 3–4 days.
• Reheat: For best texture, reheat in a 375°F / 190°C oven for 8–10 minutes or in an air fryer at 350°F for 5–7 minutes until crisp. Microwaving is fastest but will soften the exterior.
• Freeze: Flash-freeze the shaped, unbaked tots on a tray until firm, then transfer to a labeled freezer bag for up to 2 months. Bake from frozen, adding 5–8 minutes to the bake time. Always cool cooked leftovers to room temperature within two hours and refrigerate promptly.

Helpful cooking tips

• Dry broccoli well: excess moisture makes the mixture loose and difficult to shape. After draining, press broccoli in a towel to remove water.
• Size matters: use a tablespoon scoop for consistent tots so they cook evenly.
• Test one: bake a single tot first to check seasoning and texture before baking the whole batch.
• Keep chilled: if the mixture feels too soft while forming, refrigerate for 10–15 minutes to firm it up.
• Cheese texture: grate cheddar finely for even distribution; pre-shredded cheese sometimes contains anti-caking agents that can affect binding.

Creative twists

• Add-ins: fold in 2–3 tablespoons of finely chopped sun-dried tomatoes, sliced olives, or cooked corn for restrained flavor shifts.
• Herb swap: stir in chopped chives, dill, or parsley for a fresher note.
• Spicy version: add ¼–½ tsp smoked paprika and a pinch of crushed red pepper for warmth.
• Grain option: swap almond meal for equal-volume panko or breadcrumbs for a lighter texture and lower nut content.
• Baby-friendly: omit garlic and salt; bake until tender and serve soft pieces appropriate for your baby’s eating stage.

Common questions

How long does it take to make these tots from start to finish?

From prep to plate expect about 40–45 minutes. Hands-on time is roughly 20–25 minutes (washing, chopping, mixing, shaping) and bake time is 20 minutes.

Can I make these without almond flour?

Yes. Use ¾ cup panko breadcrumbs or plain fine breadcrumbs as a 1:1 swap. For a gluten-free nut-free option, try ¾ cup crushed gluten-free crackers or a cooked binding grain like ¼ cup cooked quinoa plus an extra egg.

Are these suitable for babies?

They can be. Do not add the optional salt and keep or omit the garlic depending on your baby’s tolerance. Cut into soft, manageable pieces and ensure they are cool enough. Always follow your pediatrician’s guidance on introducing new ingredients.

Can I freeze cooked tots, and how do I reheat them?

You can freeze cooked tots in a single layer until firm, then bag and store for up to 2 months. Reheat from frozen in a preheated oven at 375°F / 190°C for 10–15 minutes or until heated through and crisp.

What if my mixture is too wet or crumbly?

If too wet, add 1–2 tablespoons more almond meal or a small amount of breadcrumbs and chill the mixture for 10–15 minutes. If too crumbly, beat another egg and mix a little in, or mash the broccoli more finely to help it bind.

Is this a healthy snack?

They’re a vegetable-forward snack with protein and healthy fats from almond meal and eggs. Using sharp cheddar adds flavor, so if you’re watching sodium or saturated fat, reduce the cheese or choose a lower-fat cheese and omit the added salt.

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