Strong Bones Broccoli Tots

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.

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Strong Bones Broccoli Tots

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch Boxes & Picnics, Snacks & Treats
Servings 20 tots
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Sensory, Vegan, Vegetarian

Ingredients
  

Instructions
 

  • 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

Notes

  • 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
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