Baked Broccoli and Potato cheesy tots


When it comes to green vegetables sometimes kids can get really really picky. That’s why I like finding fun and healthy recipes to make my kids enjoying “the greens”.

The broccoli and potato tots are easy to make and you can prepare them in advance, store in the refrigerator and warm up when needed 😉

broccoli tots long

What I really like about this recipe is the good balance between broccoli, potatoes and cheese. None of the flavors is overpowering. My kids really appreciated the heart shape. It didn’t require a lot of extra time to prepare them and it was totally worth 😉

Baked Broccoli and Potato cheesy tots

Yield: 25 kid size tots

Baked Broccoli and Potato cheesy tots


  • 2 cups broccoli (500gr.)
  • 1 big potato (250gr.)
  • 2 tsp minced parsley
  • 3 eggs
  • 3/4 Cup breadcrumbs (180gr.)
  • 1 Cup grated cheddar cheese (250gr.)
  • 1 clove garlic


  1. Preheat the oven at 400F/180C
  2. Line a baking sheet with some parchment paper. Fill a medium size pot with water and let it boil
  3. Cut the broccoli florets and the potato in small cubes
  4. When the water is boiling blanch the vegetables: add the potato cubes first and 1 minute later the broccoli for another minute
  5. After two minutes total (we are blanching, not boiling) drain the vegetables and shock them under cold running water to stop the cooking process and keep the bright broccoli color
  6. Place the vegetables in a food processor. Add the garlic clove and mix for 1 minute.
  7. Transfer the vegetable mix in a medium size bowl and add the other ingredients: minced parsley, eggs, grated cheddar cheese, breadcrumbs
  8. Mix well
  9. Fill with the mix a heart shape cookie cutter. Create small kid size broccoli and potato heart tots.
  10. Place them on a parchment paper on a baking sheet and bake at 400F/180C for 25 minutes until golden brown and crispy
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13 Responses to Baked Broccoli and Potato cheesy tots

  1. Judit January 18, 2016 at 9:09 pm #

    You had an error. Is 400F/180C not 400C/180F.


    • Barbara Lamperti January 18, 2016 at 10:47 pm #

      Hi Judit! thank you for noticing, sorry for the switch 🙂

  2. Barb March 22, 2016 at 2:56 am #

    Where’s a printable version?

    • Barbara Lamperti March 22, 2016 at 3:04 am #

      Hi Barb! On the right side of the title “Baked Broccoli and Potato cheesy tots” you will find a printer symbol. Click it to print the recipe. Let me know if you have any more questions. Thanks for watching BuonaPappa! b

  3. Rupa June 5, 2016 at 2:16 am #

    Great recipe! It was a hit with both my 2years old and 11 months old baby. Thanks!

    • Barbara Lamperti June 9, 2016 at 10:42 pm #

      So glad to hear that!! b

  4. Julia November 14, 2016 at 10:47 pm #

    Is it possible to make these without eggs?

    • Barbara Lamperti November 14, 2016 at 10:55 pm #

      Hi Julia! yes, you can skip the eggs. The tots will just be less firm as the eggs have a binding role in this recipe. Enjoy! b

  5. Elena June 23, 2017 at 5:44 am #

    Thanks for this recipe, my 17 month old loved them, but they all stuck to the baking paper. Am i doing something wrong?

  6. Sendy Dungla August 19, 2017 at 12:03 am #

    I love this recipe, I did make it and I think they are yummy but my picky 13 month old baby didn’t eat them. ( I wanna cry) I will try it again when he gets older.

    • Barbara Lamperti August 29, 2017 at 7:18 pm #

      Hi Sendy! Never give up 😉 I do not count the number of healthy and tasty recipes I prepared for my kids and they literally didn’t even touch them 🙂 Kids are stubborn, but we, moms, are even more stubborn,hi hi! My suggestion is always to Never Give Up, try offering the recipe after one or two weeks. Pediatric nutrition studies demonstrate that it takes up to 10 (10!!!!!) times for a toddler to start liking a food. Also, try with just a little bite and than increase the quantity. Ciao!! b


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