Healthy Baked Broccoli Tots with Spicy Chipotle Ketchup
You have to make these broccoli tots appetizer for your next game day. And don’t forget to dunk them in the spicy chipotle ketchup!
These tots are diary-free and gluten-free. Shocking I know.
Notes:
I used Viola Life DF cheese to keep these dairy free, which I got it at Sprouts, but I know Ralph’s carries them too.
Shaping of these tots may feel a bit tricky at first, but you will get the hang of it! Start by forming the mixture into a ball in the palm of you hand and then shape the ball into a tot. It’s ok if they aren’t perfectly shaped, they will still taste delicious!
You can also make these in the air fryer!
Ingredients:
1 head of broccoli, cut into florets + stem chunks
2 eggs
Handful of parsley leaves
1 cup almond flour
1 tbsp Italian seasoning
1 tsp garlic powder
1/2 cup shredded mozzarella cheese
chipotle Ketchup:
1/2 cup ketchup
1 tsp chipotle powder
1 tbsp tabasco.
Directions:
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
Steam broccoli plus the stem chunks for 5 minutes and then rinse with cold water to stop the cooking process. Let broccoli drain very well. You want to remove as much liquid as possible from the broccoli, by adding it to a dish towel and squeezing out the water.
Run broccoli through your food processor until finely chopped.
In a large bowl, combine broccoli with remaining ingredients. Mixthroughly.
Using small cookie scooper, portion out the broccoli mixture into small balls. Gently press the balls into a tot shape. Place on your prepped baking sheet.
Bake for 20-25 minutes or until golden brown and make sure to flip the tots halfway through baking. Remove from the oven and enjoy with spicy chipotle ketchup.
