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!