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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.

Here are the details...
Print Recipe
Servings Prep Time
tots 15 minutes
Cook Time
20 minutes
Servings Prep Time
tots 15 minutes
Cook Time
20 minutes
Here are the details...
Print Recipe
Servings Prep Time
tots 15 minutes
Cook Time
20 minutes
Servings Prep Time
tots 15 minutes
Cook Time
20 minutes
Ingredients
Units
Instructions
  1. Preheat the oven to 190C and line a baking tray.
  2. Cut the broccoli off the stem into florets. Remove the tough outer skin from the stem and chop it into 1-2cm pieces.
  3. Steam (or boil) the stems for a minute before adding the florets for a further 3-4 minutes until soft.
  4. 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!
  5. Add grated cheese, eggs, almond flour, finely chopped garlic and herbs to the mix and combine well, mashing any big pieces of broccoli.
  6. Scoop a tablespoon of mixture and mould it into a cylindrical tot shape and place on the lined tray.
  7. Repeat until all the mixture is finished and then pop them in the oven for 20-25 minutes until golden brown.
  8. Leave to cool a little and serve with the dip of choice – we love Mr Organic naturally sweetened ketchup
Recipe 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
  • 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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