Leave the veggies to cool for as long as possible before mixing with the remaining ingredients. This will help the moisture escape and keep the tater tots firm.
If they feel a little soft when they come out of the oven – don’t fret – leave the tots for a few minutes to firm up before serving.
You can easily add your own twists with different spices. Sometimes we turn them into curry-spiced tots using cumin, garam masala and ground coriander. Yum!
If you prefer more of a crunch, after grating and chopping the potato and broccoli, squeeze them in a clean tea towel before adding them to the mixing bowl. This will help to remove even more moisture.
Low-Waste Broccoli Tater Tots
Serves:16 tots
Nutrition facts:200 calories20 grams fat
Ingredients
350g potato
1 broccoli head
1/2 onion
1/2 tsp salt
pinch of pepper
1/4 tsp chilli powder
1/4 cup nutritional yeast
ketchup or vegan mayonnaise to serve (optional)
Method
Fill a saucepan with boiling water and place over a medium heat. Roughly chop the potato (leave the skins on) into 2-inch chunks and cut the broccoli stem into 1-inch chunks. Add the potato and the broccoli stem to the boiling water and boil for 5 minutes.
Meanwhile, break up the broccoli head into florets, then add them to the saucepan with the potato and broccoli stem and boil for a further 2 minutes.
Drain the water from the pan and leave the potato and broccoli to steam cool for as long as possible.
Preheat the oven to 220°C / 428°F fan and line a baking tray with baking paper
Meanwhile peel the onion and finely dice it. Once cool, grate the potato and broccoli stem and finely chop the florets with a knife (optional: if you want the tots to be extra crunchy, squeeze the grated/chopped potato and broccoli between a clean tea towel to remove more moisture). Then transfer the grated potato, stem and broccoli florets to a mixing bowl along with the onion and remaining ingredients. Combine with your hands until all the ingredients are fully incorporated.
Next take a couple of tablespoons of the mixture and shape it in your hands to form a cylinder and place it on the baking tray. Repeat until all of the mixture has been used up. Bake in the pre-heated oven for 20 minutes or until the tater tots are golden brown.
Did You Make This Recipe?
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After 20 minutes at 220, these were still basically the same texture as when they went in and not browned at all. After cranking up to 335 and giving them another 10 minutes, they look much better!
“6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl…”
Can you just put it all in a food processor and pulse to save time dealing with the two separately? Just wondering before I try this. It actually sounds good for grownup snacks.
HI M.J, in theory yes! Maybe roughly cut the potato into smaller chunks before you put it into the food processor. And make sure you don’t process the mixture too much so it doesn’t become a paste. Let us know how it goes. Best, Roxy
These came out delicious and my family loved them! I like how you steamed the potato and broccoli first. It made grating so much easier. I did make a few changes. I added some grated carrot and flax meal soaked in water. It added a nice crispness to it. I seasoned with powdered onion, garlic, mustard seed, and smoked paprika. If I’d had time I would have put it in the freezer for a short time to make it easier to mold into a tater tot shape. It was a little too sticky.
Hey Georgia! Ah, nutritional yeast is really tricky to substitute because it has a very unique taste! It’s nutty, slightly cheesy and very savoury – we sometimes use blended nuts and white miso paste, or a vegan parmesan cheese (but we appreciate the latter is quite tricky to find also!). You could also try a small amount of mustard powder – it’ll add extra heat, so you’ll only need a little, but it’ll add a similar(ish) depth of flavour. Hope that helps!
These are SO dang good! I’ve made them several times now and can’t get over how simple and delicious they are. As a note, I’ve substituted regular cheese that I needed to use up and it worked out great (no idea how much I used, sorry!) but I found it was more moist so the tots didn’t hold their shape as well. The OG recipe was byfar the best.
350g potato
30 Comments
The print link on this recipe does not work. Would be great if you could fix it. Tx. LP
We’re working on it! Sorry for the inconvenience!
Yum! I love this combination. This will be snack this afternoon.
Hi Melissa, glad you like the recipe 🙂 Roxy
OMG, amazing! I absolutely LOVE these! Its my new favorite go to snack
Thanks Lana!
[…] Vegan Broccoli (or any vegetable) Tater Tots […]
Do these freeze well? 🙂
Did you ever find out if they freeze well.. I’m planning on making a batch but will do double if if they freeze. Thanks
We haven’t tried freezing these tots but do let us know if you give it a go!
[…] You can find the original of this kid-friendly recipe here. […]
After 20 minutes at 220, these were still basically the same texture as when they went in and not browned at all. After cranking up to 335 and giving them another 10 minutes, they look much better!
Hey Jamie. Are you cooking at 220 C or 220 F? Our recipe is in celsius! Hope that helps.
I will definitely be trying these, reminds me of when my sister-in-law made us broccoli burgers YUMMY!!
Sounds great 🙂 Thanks! Roxy
Would you do a translated version using F temp and what g is? Is it one cup of potatoes, 1 med potatoe?
Hi Anne, 220 is 430F, and yea i’d say 1 medium potato is roughly 1 cup. Hope this helps. Best, Roxy
“6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl…”
Can you just put it all in a food processor and pulse to save time dealing with the two separately? Just wondering before I try this. It actually sounds good for grownup snacks.
HI M.J, in theory yes! Maybe roughly cut the potato into smaller chunks before you put it into the food processor. And make sure you don’t process the mixture too much so it doesn’t become a paste. Let us know how it goes. Best, Roxy
I did this and they flattened in the oven. Doh! Tasty potato pancake though…
These came out delicious and my family loved them! I like how you steamed the potato and broccoli first. It made grating so much easier. I did make a few changes. I added some grated carrot and flax meal soaked in water. It added a nice crispness to it. I seasoned with powdered onion, garlic, mustard seed, and smoked paprika. If I’d had time I would have put it in the freezer for a short time to make it easier to mold into a tater tot shape. It was a little too sticky.
Thanks for posting your recipe!
Hi Jeanette, loving all your delicious additions! Glad you enjoyed the recipe. Take care 🙂 Roxy
Your oven is going to be preheating for a very long time!
Hey you could preheat it later on but ours tends to take a while to get to 220. Hope this helps. Thanks, Roxy
Hey!Can I use cheese instead of nutritional yeast?And if yes how match do you recommend?It’s not easy to find it where I live:/
Hey Georgia! Ah, nutritional yeast is really tricky to substitute because it has a very unique taste! It’s nutty, slightly cheesy and very savoury – we sometimes use blended nuts and white miso paste, or a vegan parmesan cheese (but we appreciate the latter is quite tricky to find also!). You could also try a small amount of mustard powder – it’ll add extra heat, so you’ll only need a little, but it’ll add a similar(ish) depth of flavour. Hope that helps!
[…] Broccoli Tater Tots from So […]
These are SO dang good! I’ve made them several times now and can’t get over how simple and delicious they are. As a note, I’ve substituted regular cheese that I needed to use up and it worked out great (no idea how much I used, sorry!) but I found it was more moist so the tots didn’t hold their shape as well. The OG recipe was byfar the best.
[…] Tater Tots veganos de brócoli (o cualquier verdura) […]
I loved it!