Baked Broccoli Pumpkin Tots

Baked Broccoli Pumpkin Tots

A wholesome twist on childhood tater tots, these baked broccoli pumpkin tots are packed with nutritious ingredients and bursting with flavor, making them a favorite for kids and adults alike.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 42 tots

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 30

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups finely chopped cooked broccoli Fresh or frozen; use vibrant green florets.
1 cup pumpkin puree Canned works well, or homemade without added sugar.
1 cup crushed gluten-free crackers or breadcrumbs Graham Cracker Crumbs or Nut Thins recommended.
1 large egg Room temperature for better blending.
1/2 teaspoon sea salt
to taste black pepper A few grinds or to taste.
2 teaspoons dried mixed herbs Thyme, oregano, or Italian seasoning; fresh herbs are also delightful.
1/4 cup grated parmesan cheese Can substitute with nutritional yeast for dairy-free.

Method

Preparation

In a large bowl, combine broccoli, pumpkin puree, crushed crackers, and egg. Add salt, pepper, mixed herbs, and grated parmesan cheese.
Mix everything thoroughly until well combined. The mixture should be moist but hold together.
Chill the mixture in the fridge for at least 30 minutes to firm up.
Preheat the oven to 180 degrees C (350 degrees F) and line a baking tray with baking paper, lightly sprayed with olive oil.

Shaping and Baking

Shape the mixture into approximately 42 tablespoon-sized oval tots, about 1 inch long and 1/2 inch wide, placing them on the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for about 30 minutes, or until golden and crispy on the outside.
Let cool briefly before serving with your favorite dipping sauce.

Notes

Store in an airtight container in the fridge for up to 3-4 days. They freeze well for up to 3 months. You can also prep a big batch and reheat from frozen.