I’ve seen a lot of recipes for broccoli tots, but really haven’t been impressed with the end result. I created two of my own recipes that we like a lot more – although neither approach is potato-free. The first ‘recipe’ is to take your favorite latke (potato pancake) recipe and add 8 ounces of shredded broccoli. I make a lot of ‘stuff’ (soups, stir fries) that uses the broccoli crowns, but I’ve never cared for slices of the stem in dishes. Shreds of broccoli stems, however, work wonderfully in cheddar broccoli soup and broccoli tots. Grate the left-over stems and steam them for a few minutes, allow to cool, then use or freeze. I squeeze them out before using – otherwise you get a lot of water.
The second recipe:
1 lb potatoes
8 oz shredded broccoli
3 oz shredded cheddar cheese
1 t salt
1 t pepper
1/4 t cayanne pepper
1 T corn starch
Preheat oven to 400 degrees F.
Shred half of the potatoes and set aside. Chop the remaining potatoes into small chunks and cook in boiling water (~10 minutes). Mash the potato chunks.
Sauté the shredded potatoes in oil (butter, olive oil, peanut oil) until they are crispy and golden.
Combine all of the ingredients except for the shredded potatoes. Mix well. Carefully stir in the sautéed shredded potatoes.
Line a half-sheet with a silicon baking mat. Scoop small amounts (1-2 teaspoons) of the mixture into your hand and roll into a ball. Place the balls onto the baking sheet and flatten a little bit.
Bake for ten minutes at 400 degrees. Turn tots over and continue baking for ten more minutes.