- Prep Time
- 15 mins
- Total Time
- 1 h
- Makes
- 48 pieces
Ingredients
- 1
- russet potato (about 1/2 lb/250 g), peeled and diced
- 1 pkg
- Compliments Broccoli Florets (about 4 cups/1 L)
- 340 g
- 1
- clove garlic, halved
- 2
- eggs
- 1/2 cup
- breadcrumbs
- 125 mL
- 1/3 cup
- grated Parmesan cheese
- 75 mL
- 2
- green onions, thinly sliced
- 3/4 cup
- shredded medium Cheddar cheese
- 175 mL
- 1 cup
- ranch dressing for dipping (optional)
- 250 mL
Directions
Step 1
Place potato in large saucepan; fill with cold water to cover. Bring to a boil. Cook about 6 min. until potato begins to soften. Stir in broccoli and garlic; cook another 3 to 5 min. until potato, broccoli and garlic are tender. Drain well; place on tea towel or paper towels to soak up excess moisture. Cool completely.
Step 2
Preheat oven to 200˚C (400˚F). Line 2 baking sheets with parchment paper brushed with oil. In food processor, pulse potato, broccoli and garlic until smooth. Pulse in breadcrumbs, Parmesan and green onions to combine. Switch to a spatula and stir in Cheddar.
Step 3
Roll out “dough” into ½-in. (1-cm) thick ropes; cut into 1-in. (2.5-cm) pieces. Make 48 pieces. Arrange on lined baking sheets, spacing 2 in. (5 cm) apart. Bake 15 to 20 min., turning once, until golden brown. Serve with ranch dressing for dipping, if desired.
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Nutrition Facts
- Nutrition Description:
- Per serving (8 tots):
- Calories:
- 180
- Fat:
- 8 g
- Saturated Fat:
- 4 g
- Carbs:
- 16 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 80 mg
- Protein:
- 11 g
- Sodium:
- 290 mg
