📝 About This Recipe
Transform humble garden vegetables into crispy, bite-sized treasures that kids (and adults!) will absolutely adore. These vibrant tots blend nutrient-dense broccoli, cauliflower, and carrots with melty cheddar and savory seasonings for a snack that is secretly healthy but tastes like a treat. Perfectly golden on the outside and tender on the inside, they are the ultimate solution for picky eaters and a fun, hand-held addition to any family meal.
🥗 Ingredients
The Veggie Base
- 2 cups Broccoli florets (steamed and very finely chopped)
- 1 cup Cauliflower florets (steamed and very finely chopped)
- 2 medium Carrots (peeled and finely grated)
- 2 cloves Garlic (minced)
The Binder & Flavor
- 1 cup Sharp Cheddar cheese (finely shredded)
- 3/4 cup Panko breadcrumbs (toasted for extra crunch)
- 2 Large eggs (lightly beaten)
- 1 teaspoon Onion powder
- 1/2 teaspoon Dried oregano
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Olive oil (for brushing the tots)
Creamy Herb Dipping Sauce
- 1/2 cup Greek yogurt (plain, full fat preferred)
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh chives (finely minced)
- 1 tablespoon Fresh parsley (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
Steam the broccoli and cauliflower florets for about 5-7 minutes until tender but not mushy. Drain thoroughly.
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3
Crucial Step: Place the steamed vegetables and grated carrots in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as possible; this ensures the tots stay crispy.
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4
Finely mince the squeezed broccoli and cauliflower until they resemble small crumbs, then place them in a large mixing bowl.
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5
Add the grated carrots, minced garlic, shredded cheddar cheese, panko breadcrumbs, onion powder, oregano, salt, and pepper to the bowl.
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6
Pour the beaten eggs over the vegetable mixture and stir everything together until well combined and the mixture holds its shape when pressed.
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7
Scoop about 1.5 tablespoons of the mixture and roll it into a cylinder shape (traditional tot style) or a small disc. Repeat until all mixture is used.
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8
Arrange the tots on the prepared baking sheet, leaving about an inch of space between each one.
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9
Lightly brush the tops of each tot with olive oil or spray with a non-stick cooking spray to help them brown.
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10
Bake for 20-25 minutes, gently flipping the tots halfway through the cooking time, until they are golden brown and firm to the touch.
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11
While the tots bake, whisk together the Greek yogurt, mayonnaise, lemon juice, chives, and parsley in a small bowl to create the dipping sauce.
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12
Remove the tots from the oven and let them cool on the pan for 5 minutes to set before serving.
💡 Chef's Tips
The biggest secret to success is removing moisture; if your veggies are too wet, the tots will be soggy. If the mixture feels too loose, add an extra 2 tablespoons of breadcrumbs to help bind them. For an air fryer version, cook at 375°F for 12-15 minutes, shaking the basket halfway through. You can swap cheddar for parmesan or mozzarella for a different flavor profile. Make a double batch and freeze them raw on a tray; once frozen, transfer to a bag for an easy future snack.
🍽️ Serving Suggestions
Serve alongside a colorful fruit salad for a balanced lunch. Pair with organic ketchup or a mild honey mustard for more dipping variety. Serve as a side dish to grilled chicken strips or a turkey burger. Pack them in a lunchbox with a small container of the herb dip on the side. Enjoy with a glass of cold milk or a refreshing cucumber-infused water.