Broccoli, Potato & Carrot Tots

Makes: About 18–20 tots • Prep Time: 15 Min • Bake Time: 20–25 Min

I N G R E D I E N T S

• 1 medium potato, peeled & diced

• 1 medium carrot, peeled & diced

• 1 cup broccoli florets

• ¼ cup breadcrumbs

• 1 egg

• 1 cup shredded tasty cheese

• 1 tsp garlic powder (optional)

• ½ tsp paprika or dried herbs (optional)

• Pinch salt & pepper

D I R E C T I O N S

1. Preheat oven to 200°C (390°F). Line a tray with baking paper.

2. Steam potato, carrot, and broccoli for 8–10 minutes until just tender (not mushy).

3. Drain well, then mash lightly with a fork, leaving small chunks.

4. Stir in egg, breadcrumbs, cheese, and seasonings until mixture sticks together.

5. Scoop 1 tbsp at a time and shape into little tot cylinders.

6. Place on tray, brush or spray lightly with olive oil.

7. Bake for 20–25 minutes, flipping halfway, until golden and crisp.

8. Cool slightly before serving.

N o t e :

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in the oven or airfryer until crisp again