Broccoli Cauliflower Vegetable Tots
Homemade Broccoli Cauliflower Vegetable Tots just may be a game-changer when it comes to kids (or even finicky adults) eating their vegetables!! #vegetables #sidedish #vegetablesidedish #vegetabletots #broccoli #cauliflower #pankocrumbs #cheesyvegetables #kudoskitchenrecipes
Servings: 24 servings
- 2 packages (10 ounces each) frozen broccoli and cauliflower, cooked according to package directions and cooled.
- 1½ teaspoons salt
- ½ teaspoon pepper
- ¼ cup freshly grated Parmesan cheese
- 1 egg
- 3½ tablespoons all-purpose flour
- 1 cup panko crumbs
Preheat oven to 400-degrees Fahrenheit
In a food processor, pulse the cooked and cooled vegetables along with the salt and pepper until creamy, but still slightly chunky.
Remove the vegetables to a bowl and mix with ¼ cup Parmesan cheese, egg and flour.
Place the panko bread crumbs into a shallow dish.
Use two tablespoons or a small ice cream scoop to drop large dollops of the vegetable mix into the dish of panko crumbs.
Gently roll the vegetable tots in the panko crumbs until thoroughly coated. Once coated re-roll the tots into uniform balls.
Place the coated tots on a baking sheet that has been liberally sprayed with olive oil spray. Lightly spray the tots with a coating of olive oil spray.
Bake the broccoli cauliflower tots in a preheated 400-degree Fahrenheit oven for 15 minutes.
Remove the baking sheet and turn the tots over. Return the vegetable tots to the oven for an additional 15 minutes or until browned and crispy.
Serve hot with your favorite dipping sauce or dressing.
Tools and equipment:
food processor or high speed blender
spatula or wooden spoon
mini ice cream scoop or two tablespoons
baking spray or olive oil spray
Serving: 1serving | Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg