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Baked Broccoli Pumpkin Tots

Delicious and nutritious bite-sized snacks that blend broccoli and pumpkin for a crispy, creamy treat that kids will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 42 tots
Course: Appetizer, Snack
Cuisine: American, Healthy
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups finely chopped cooked broccoli Fresh or frozen, make sure to drain well if using frozen.
  • 1 cup pumpkin puree Canned is perfectly fine, but fresh offers a lovely flavor.
  • 1 cup crushed gluten-free crackers or breadcrumbs Kinnikinnick gluten-free crumbs are recommended for a great crunch.
  • 1 large egg Room temperature for better mixing.
  • 1/2 teaspoon sea salt Himalayan pink salt works well.
  • to taste black pepper Freshly ground is best.
  • 2 teaspoons dried mixed herbs Italian seasoning is suggested.
  • 1/4 cup grated parmesan cheese Consider using Pecorino Romano for a cheesy kick.

Method
 

Preparation
  1. In a large mixing bowl, combine the broccoli, pumpkin puree, crushed crackers or breadcrumbs, egg, salt, black pepper, dried mixed herbs, and parmesan cheese. Mix until well combined.
  2. Allow the mixture to sit in the fridge for at least 30 minutes.
  3. Preheat your oven to 180 degrees C (350 degrees F). Line a baking tray with baking paper and lightly spray it with olive oil.
  4. Form the mixture into oval-shaped tots, about 1 inch long and ½ inch wide. Aim for around 42 tots.
  5. Place the tots on the baking sheet about 1 inch apart.
  6. Bake for about 30 minutes or until golden brown and crispy. Flip the tots halfway through baking for enhanced crispiness.
Serving
  1. Serve the Baked Broccoli Pumpkin Tots with a dipping sauce of your choice.

Notes

Store leftover tots in an airtight container in the fridge for up to 4 days. They can be reheated in the oven for optimal crispiness. Uncooked tots can be frozen for up to 3 months.