broc tots

Yasss! A healthy take on an old favorite. Revamped from the lunch room tray, pre-fried, and frozen version to full of greens, flavors, and oven baked!

broc tots

• 1 large russet potato
• 1/2 lb. broccoli florets
• 2 cloves garlic
• 1 small or 1/2 large onion
• 1 tsp salt
• 2 Tbsp extra virgin olive oil
• 1/4 cup garbanzo bean flour

Peel and cube the potato. Boil until just fork tender and drain. Steam the broccoli florets for just a few minutes, also until fork tender and bright green. In a food processor add the garlic cloves and roughly chopped onion. Process until fully minced then add the cooked potato cubes. Pulse until crumbly with no big chunks. If the potatoes are cooked more they won't crumble but mash in the food processor, but both ways work! Transfer into a bowl. Add the steamed broccoli to the food processor and pulse until crumbly as well, no big chunks but not smooth. Transfer the broccoli to the bowl and add the remaining ingredients; oil, salt, and garbanzo bean flour.

Stir to combine completely. The mixture should be thick enough to handle and shape your tots, if it's not, add more garbanzo flour, a little at a time. Line a baking tray with parchment paper and start shaping your tots! You can do whatever size and shape you want, I like two-bite-sized. Once all are shaped and arranged on the baking tray, pop it in the oven at 400 degrees F for 20 minutes. Flip the tots with tongs or a spatula and bake another 10 minutes. They should be a little golden on each size and hold together enough to grab and dip! Yum!

So good with guacamole or herbed lemon tahini dressing. Happy summer!