Indulge in our delicious Broccoli Potato Tots, a perfect blend of crispy and wholesome. These vegan delights are packed with nutritional goodness, offering a satisfying crunch when baked. Broccoli provides vitamins C, K, and folate for immune and bone health, while potatoes add potassium, vitamin B6, and fiber for heart and digestive wellness. Enjoy these tasty tots as a snack, side dish, or party appetizer!
Ingredients
2 medium Potatoes, peeled and diced (about 2 cups)
1 cup Broccoli Florets, finely chopped
1/4 cup Panko Breadcrumbs (use gluten-free if needed)
2 Tablespoons Nutritional Yeast (optional, for extra flavor)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt to taste
1/4 tsp Paprika
1-2 Tablespoons of Neutral Oil for pan
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet olive oil, grapeseed oil or a neutral flavored oil.
Place the diced potatoes and chopped broccoli florets in a steamer basket and steam for about 10-12 minutes, or until they are tender.
Once cooked, transfer the potatoes and broccoli to a large mixing bowl and mash them together using a potato masher or fork until well combined.
Add breadcrumbs, nutritional yeast (if using), garlic powder, onion powder, salt, and pepper to the mashed potato and broccoli mixture. Stir until all the ingredients are evenly incorporated.
Take small portions of the mixture (I used a 1/2 tablespoon measured) and shape them into small cylindrical tots using your hands. Place them on the prepared baking sheet.
Bake 15 minutes carefully turn over the tots then bake an additional 15 minutes or until golden brown and crispy. You may have to flip them over again and allow them to cook longer to get crispy on the outside.
Once baked, remove the tots from the oven and let them cool slightly before serving. You can enjoy them as is or with your favorite dipping sauce, such as vegan aioli, ketchup, or barbecue sauce.
Note: you can also use a food processor to chop the broccoli and potato together, but do not over blend, just a few pulses. But I recommend using your hands and a fork.
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