These veggie bites are quick to put together, you just boil and mash the vegetables with a little cheese. Shape them into cylinders and cook in some oil until crunchy. As they’re chunky bites, they’re easy for little ones to pick up as finger foods and eat on their own.
There are no eggs included so if you want to go completely dairy free you can leave out the grated cheese too.
Summary
Prep: 5 minutes
Cooking: 25 minutes
Ages: Babies (6m+) to Teens
Difficulty: Easy peasy
Makes: 14 broccoli and carrot tots
Are Veggie Tots Good for You?
These broccoli and carrot tots are made with fresh vegetables. They’re mashed with boiled potato, coated in ground oats or breadcrumbs and then cooked in a little oil (rather than being deep fried).
So they’re full of nutrition while still being crunchy, tasty bites for toddlers to enjoy.
Broccoli and Carrot Tots
Ingredients
- 1 large potato (280 grams)
- 3 broccoli florets (75 grams)
- 1 medium carrot (75 grams)
- ¾ cup ground rolled oats (70 grams) or breadcrumbs
- 5 fresh mint leaves
- 3 tablespoons grated cheddar cheese (optional)
- 4 tablespoons olive oil
Instructions
- Peel and chop the potato into chunks.
- Place in a medium saucepan with the broccoli florets, cover with boiling water and simmer for 20 minutes until soft and cooked through.
- Drain and place in a mixing bowl along with your grated carrot and cheese (if adding).
- Mash it all together really well with a fork to get a thick, creamy mixture.
- In a small blender, blend together your rolled oats or breadcrumbs with the fresh mint leaves until you get a fine crumb. Empty it onto a plate or shallow bowl.
- Pick up a small piece of your broccoli tot mixture and shape it into a thick cylinder.
- Roll it around in the ground oats or breadcrumbs and set aside.
- When you’re ready to cook, heat 2 tablespoons of olive oil in a shallow frying pan on a low-medium heat.
- Cook each of the tots until golden on all sides. If you’re using oats keep a close eye on them as oats can burn more quickly than breadcrumbs do.
- Remove and add the remaining oil for the next batch and cook again. If things look dry, add more olive oil as needed. Enjoy while warm!
Cheesy Broccoli and Carrot Tots
Step by Step Guide
Boil the Potato and Broccoli
Peel and chop the potato and cut the broccoli into florets. Simmer for 20 minutes until the potato pieces are cooked through.
Mash the Potato and Broccoli with the Grated Carrot and Cheese
Drain the potato and broccoli and empty into a mixing bowl. Add in the grated carrot and cheese if using.
Mash it all together with a fork until combined into a creamy mixture.
Blend the Oats or Breadcrumbs with the Mint Leaves
Place either the rolled oats or breadcrumbs in a small mixer.
Add in the fresh mint leaves.
Blend until you get a fine crumb and empty it out onto a shallow bowl or plate.
Shape the Tots into Cylinders and Coat in the Crumb
Return to the tot mixture.
Take a ball of it and shape it into a cylinder. Then roll it around in the ground oats or breadcrumbs until coated on all sides.
Cook in Olive Oil Until Golden
Heat 2 tablespoons of olive oil in a shallow fry pan.
Cook your broccoli and carrot tots on all sides until brown and crispy.
Serve While Warm
Serve while crispy and warm either on their own or with your favourite dips.
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Broccoli and Carrot Tots
Broccoli and Carrot Tots
Ingredients
- 1 large potato (about 280 grams)
- 3 broccoli florets (about 75 grams)
- 1 medium carrot peeled and grated
- ¾ cup breadcrumbs or rolled oats ground
- 5 fresh mint leaves
- 3 tablespoons cheddar cheese grated (optional)
- 4 tablespoons olive oil
Instructions
-
Peel and chop the potato into chunks.
-
Place in a medium saucepan with the broccoli florets, cover with boiling water and simmer for 20 minutes until soft and cooked through.
-
Drain and place in a mixing bowl along with your grated carrot and cheese (if adding).
-
Mash it all together really well with a fork to get a thick, creamy mixture.
-
In a small blender, blend together your rolled oats or breadcrumbs with the fresh mint leaves until you get a fine crumb. Empty it onto a plate or shallow bowl.
-
Pick up a small piece of your broccoli tot mixture and shape it into a thick cylinder.
-
Roll it around in the ground oats or breadcrumbs until covered and set aside.
-
When you’re ready to cook, heat 2 tablespoons of olive oil in a shallow frying pan on a low-medium heat.
-
Cook each of the tots until golden on all sides. If you’re using oats keep a close eye on them as oats can burn more quickly than breadcrumbs do.
-
Remove and add the remaining oil for the next batch and cook again. If things look dry, add more olive oil as needed. Enjoy while warm!
