I’ve been making these broccoli tots for years as a quick, sneaky way to get more greens into week night meals. They’re small, handheld bites with a crisp outside and a cheesy, tender interior. This version uses almond meal to keep them grain free, and they work equally well as a snack, lunchbox item, or part of a family dinner. If you like vegetable-forward dishes, try our easy broccoli pasta recipe for another simple broccoli meal.
Why you’ll love this dish
These broccoli tots are compact, versatile, and forgiving. They take ordinary broccoli and transform it into something kids and adults both reach for. The almond meal keeps the texture slightly dense and moist while still providing structure, and sharp cheddar adds the savory lift that makes them irresistible. Make them for a busy week night, a potluck, or a baby friendly snack (omit garlic and salt for little ones). They are budget friendly when broccoli is in season and hold up well for batch cooking.
Preparing Broccoli Tots
Quick overview so you know what to expect. Preheat the oven and line a baking sheet. Trim and chop the broccoli, then steam or boil until just tender. Drain thoroughly and squeeze out excess moisture. Mix the broccoli with eggs, almond meal, grated cheddar, garlic, and salt. Shape into small cylinders or rounds, brush with oil if you like, and bake until golden. Cool briefly before serving. The whole process takes about 35 to 40 minutes including cook time, with most of that in the oven.
What you’ll need
- 2 medium broccoli heads (about 550 g / 19.5 oz)
- 2 large eggs
- 3/4 cup (60 g) almond meal or almond flour (substitute plain breadcrumbs or panko if not grain free)
- 3/4 packed cup (75 g) sharp cheddar cheese, finely grated
- 2 garlic cloves, minced (omit or reduce for baby)
- 1/2 tsp salt (optional; do not add for baby)
Notes: If you use panko or regular breadcrumbs instead of almond meal, the tots will be lighter and crisper. For a dairy free option, try a firm vegan cheese or reduce cheese and add extra seasoning and a little nutritional yeast.
Step-by-step instructions
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Trim the broccoli and cut into medium pieces. Remove the tougher outer skin from stems and chop stems into 1 to 2 cm (1/2 to 3/4 inch) pieces.
- Steam or simmer the broccoli for about 4 to 5 minutes until tender. Drain thoroughly.
- Transfer the hot broccoli to a large bowl and chop more finely or pulse briefly in a food processor. Squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth.
- Add the grated cheddar, eggs, almond meal, minced garlic, and salt. Stir or fold until evenly combined. The mixture should hold together when pressed.
- Shape the mixture into small cylinders or rounds about 1 to 1.5 tablespoons each and arrange them on the prepared sheet.
- Lightly brush or spray each tot with a little oil for better browning.
- Bake for 20 minutes, turning or rotating the tray halfway through, until the tots are golden and set.
- Allow the tots to cool for a few minutes so they firm up before serving.
Best ways to enjoy it
Serve broccoli tots warm as a finger food with a dipping sauce like plain yogurt mixed with lemon and herbs, ketchup, or a mustard mayo. They pair well with roasted chicken, a simple grain salad, or a crisp green salad for a light dinner. For a cozy family meal, serve them with mashed potatoes and steamed carrots. If you want a vegetable heavy pairing, try the easy broccoli pasta recipe as a complementary main dish.
Storage and reheating tips
Cool leftovers completely before storing. Keep in an airtight container in the fridge for up to 3 days. To reheat and keep them crisp, arrange tots on a baking sheet and warm at 350°F / 175°C for 8 to 10 minutes, or use an air fryer at 350°F / 175°C for 4 to 6 minutes. For freezing, flash freeze the uncooked shaped tots on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 8 minutes to the baking time and checking for doneness.
Helpful cooking tips
- Remove excess water: squeezing the broccoli well is essential. Too much moisture makes the tots fall apart.
- Size matters: make uniform tots so they bake evenly. A tablespoon scoop helps.
- Use a food processor sparingly: pulse broccoli to chop, but avoid turning it into mush. A bit of texture is good.
- Cheese choice: sharp cheddar gives the best flavor, but a milder cheese will work for little palates.
- No salt for babies: skip the salt and garlic if serving to infants under one year.
- Make ahead: shape and freeze uncooked tots for quick baking later.
Recipe variations
- Crunchy coating: roll shaped tots in panko for a crisper exterior (not grain free).
- Extra veg: fold in a few finely grated carrots or cooked sweet potato for color and sweetness.
- Spicy cheese: mix in a pinch of smoked paprika or cayenne for an adult version.
- Herb boost: add chopped chives, parsley, or dill for freshness.
- Gluten free swap: almond meal keeps these gluten free; ensure your breadcrumbs are certified gluten free if using them.
Common questions
How long does prep and cook time take?
Total time is about 35 to 40 minutes. Prep and steaming take roughly 10 to 15 minutes. Baking is 20 minutes.
Can I freeze the tots after baking?
Yes. Cool fully, then freeze in a single layer on a tray before transferring to a sealed bag. Reheat from frozen in the oven at 350°F / 175°C for 10 to 12 minutes.
Will they hold together without eggs?
Eggs act as the binder. For an egg free version try a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water per egg) but texture may be softer. You can also use a small amount of cooked mashed potato or a gluten free flour to help bind.
Are these safe for babies?
They can be, with adjustments. Omit salt and garlic, grate cheese finely, and ensure the tots are cool and soft enough to mash with gums. Always check for any choking risks and consult your pediatric guidance.
How do I make them crispier?
Brush with oil before baking, use panko instead of almond meal, and finish under a hot broiler for 1 to 2 minutes while watching closely.
Broccoli Tots
Ingredients
Method
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Trim the broccoli and cut into medium pieces. Remove the tougher outer skin from stems and chop stems into 1 to 2 cm (1/2 to 3/4 inch) pieces.
- Steam or simmer the broccoli for about 4 to 5 minutes until tender. Drain thoroughly.
- Transfer the hot broccoli to a large bowl and chop more finely or pulse briefly in a food processor. Squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth.
- Add the grated cheddar, eggs, almond meal, minced garlic, and salt. Stir or fold until evenly combined. The mixture should hold together when pressed.
- Shape the mixture into small cylinders or rounds about 1 to 1.5 tablespoons each and arrange them on the prepared sheet.
- Lightly brush or spray each tot with a little oil for better browning.
- Bake for 20 minutes, turning or rotating the tray halfway through, until the tots are golden and set.
- Allow the tots to cool for a few minutes so they firm up before serving.
