Broccoli Tots

photo of a platter of Broccoli Tots with one tot being dipped in sauce

These broccoli tots are a fun and delicious way to eat more greens. They make a great side dish or snack.
close-up of a broccoli tot being dipped in sauce
Broccoli tots are easy to make and I found them to be super addicting. I “tested” half a dozen right out of the oven before stopping myself to take a few photos. Then I promptly finished the rest.
photo of the ingredients for the broccoli tots in a bowloverhead photo of the tots on a baking sheet ready to be baked
close-up photo of the raw tots on a baking sheet
The process is similar to the cauliflower tots I previously made, but with broccoli instead. You can taste the broccoli flavor, so if you really really hate broccoli, these might not be for you. Next time, I might try blanching the broccoli first because it lost most of its beautiful green color during the cooking process. But that may be a good thing if you are trying to hide what these really are.

close-up photo of a baked Broccoli Tots on a platter with dip


Now that it’s fall, all the new shows are starting to premiere. I have to say though, so far I’m a little underwhelmed. There are very few I’ve seen that I feel myself excited over. Are there any new shows your currently loving?

close-up photo of a tot dipped in sauce

Broccoli Tots

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
These broccoli tots are a fun and delicious way to eat more greens. They make a great side dish or snack.


  • 1 1/2  cups lightly packed finely chopped raw broccoli (see note)
  • 1/2 cup Italian seasoned panko bread crumbs (see note)
  • 1/2 cup shredded cheddar cheese
  • 1 large egg


  1. Preheat oven to 400°F. Add broccoli, breadcrumbs, cheese and egg into a large mixing bowl. Mix with a large spoon until everything is combined.

  2. Line a baking sheet with parchment paper or silpat mat. Take a small handful of broccoli mix (a little over 1 tbsp), and squeeze into the palm of your hand about 2-3 times to compact the shape and squeeze out excess liquid. Then use hands to shape into small cylinders, the size of tater tots (about 1 inch long). Place onto lined baking sheet. Repeat until all broccoli is used up
  3. Bake for about 15 minutes. Bottom of tots should be golden brown. Flip tots over and bake for another 8-10 minutes. Serve with ketchup or other dipping sauce.


  • I recommend using a food processor to finely chop the broccoli. One head of broccoli will yield about 1 1/2 cups.
  • If you use non-seasoned panko breadcrumbs, make sure to add Italian seasoning to your mix.
Nutrition Facts
Broccoli Tots
Amount Per Serving (0.25 of recipe)
Calories 208 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 3.3g 17%
Trans Fat 0.1g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1.9g
Cholesterol 60.6mg 20%
Sodium 348.5mg 15%
Total Carbohydrates 25.9g 9%
Dietary Fiber 4.6g 18%
Sugars 3.5g
Protein 13g 26%
Vitamin A 8%
Vitamin C 227%
Calcium 20%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

14 comments on “Broccoli Tots”

  1. New fall shows? I’ve liked Quantico and The Player. 

  2. Hi

    This recipe is great, just wondering how many tots this can make?

  3. Really nice to make and delicious to eat, thank you :)!

  4. Hi, is it possible to substitute egg in this recipe? 

  5. Have you tried freezing the mixture then baking? Or does it not turn out the same?

  6. Can i omit cheese to make it dairy free?

  7. Hi I made these for my 11 mth old and he loved them!! you mentioned you can freeze them. How long after making them did u freeze them? Also I didn’t think you could freeze products with cheese in them?? I could be wrong 

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