Broccoli and Potato Tots
Soft baked bites made with mashed potato, finely chopped cooked broccoli and cheese. No added salt.
- prep
- 15 min
- cook
- 25 min
- total
- 40 min
- serves
- 4
- level
- easy
These are a homemade, less processed stand-in for tater tots, built from mashed potato and very finely chopped broccoli, held together with a little egg and cheese.
Shaping them small and baking rather than frying keeps them soft enough for a toddler to manage, while still having that familiar golden, pick-up-able shape.
If your little one is still earlier in the journey, start with our Baby's First Foods guide.
Part of our 40 toddler meal ideas list.
method
Preheat the oven to 200°C (390°F) and lightly grease a baking tray.
Boil the potato cubes until completely soft, about 12 to 15 minutes. Drain well and mash.
Steam or boil the broccoli florets until very soft, about 5 to 6 minutes, then chop very finely.
Mix the mashed potato, chopped broccoli, cheese and egg together until well combined.
Shape the mixture into small, oval tot shapes with your hands, about the size of a thumb.
Place on the baking tray and bake for 18 to 20 minutes, flipping once halfway, until golden and firm enough to hold their shape.
Cool to just warm before serving.
chef's tips
- Chop the cooked broccoli very finely, well past the point you might for an older child, so there are no stringy stalk pieces left for a toddler to manage.
- Make sure the mash is thick enough to hold its shape when formed; if it feels too wet, let it sit for a few minutes to firm up, or stir in a little extra cheese.
- No added salt is needed here. The cheese already provides a good amount of flavor on its own.
- These freeze well after baking; reheat gently in the oven rather than the microwave to keep them from turning soggy.