These yummy tots are crispy on the outside and soft on the inside, full of calcium-rich almonds and broccoli and they make a perfect light lunch or suppertime side. A great way to pack together greens, protein and healthy fats in a child-friendly way.
They make a brilliant first weaning food for those following the baby-led weaning principles and are suitable from 6 months. These tots also make a perfect recuperation food that is both soft on the mouth and easy on the stomach after an illness.
- 550 5 Broccoli
- 3 Eggs (medium)
- 60 g Ground Almonds
- 100 g Cheddar (grated - we like mature cheddar, but you can use other cheese)
- 2 cloves Garlic (finely diced)
- 0.25 tsp Dried Basil
- 0.25 tsp Dried Oregano
- Salt & Pepper (not for under 12 months)
- Preheat the oven to 190C and line a baking tray.
- Cut the broccoli off the stem into florets. Remove the tough outer skin from the stem and chop it into 1-2cm pieces.
- Steam (or boil) the stems for a minute before adding the florets for a further 3-4 minutes until soft.
- Drain well and once cooled, either finely chop the broccoli or give it a quick blitz in the food processor – you don’t want mush so only a couple of pulses!
- Add grated cheese, eggs, almond flour, finely chopped garlic and herbs to the mix and combine well, mashing any big pieces of broccoli.
- Scoop a tablespoon of mixture and mould it into a cylindrical tot shape and place on the lined tray.
- Repeat until all the mixture is finished and then pop them in the oven for 20-25 minutes until golden brown.
- Leave to cool a little and serve with the dip of choice – we love Mr Organic naturally sweetened ketchup
- If you have carrots or courgettes, you can reduce the broccoli amounts and grate them in too for extra veggie punch.
- To give these tots a bit more sophistication for older kids and adults, then supercharge them with a little dulse or nori and even chopped-up smoked salmon!
- Nut-free: swap almonds to coconut flour or sourdough breadcrumbs
- Dairy-free: use nutritional yeast instead of cheese (about 3-4 tablespoons)
- Egg-free: swap the eggs for ground flax and/or chia (can be a combination) - 3 tablespoons flax/chia soaked in 5 tablespoons of water for 10 minutes
- They store in the fridge for up to 3 days and can be frozen for 3 months. A perfect recipe to batch cook and freeze.
- Mr Organic naturally sweetened ketchup
These look delicious, if swapping egg for the ground flax how much should I add?
Thank you 😊
I hope you can find the answer in the Cook’s Notes now