Ingredients

The following ingredients have 8 Servings
  • 5 cups raw broccoli florets (approx. 2 med. heads)
  • 2 med. red potatoes (peeled and quartered)
  • 1 large egg
  • 1/2 cup parmesan, (grated)
  • 1/2 cup almond meal
  • 2 tbsp italian parsley, (chopped)
  • 1/4 cup yellow onion, (finely diced)
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper

Instruction

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Add the broccoli florets and red potato to a steamer basket and steam until fully tender, about 8-10 minutes. Once tender, remove from heat and allow to cool.
  • Chop the broccoli and potatoes very finely. You'll need 2 cups chopped broccoli and 1 cup chopped potato.
  • In a large mixing bowl, combine the chopped broccoli, chopped potato, egg, parmesan cheese, almond meal, parsley, yellow onion, salt, garlic powder, and pepper and mix well.
  • Scoop about 1 1/2 tablespoons of the mixture and gently press between your hands to form a ball, then shape into a tater-tot shape by gently pinching together both ends with your fingers.
  • Place the tots, slightly separated, on the prepared baking sheet.
  • Bake until golden brown and crispy, about 18-24 minutes, turning half way through.