- 1 (12 ounce) bag broccoli florets
- 2 teaspoons sea salt, divided
- 3/4 cup finely shredded Cheddar cheese
- 1/2 cup panko bread crumbs
- 1/3 cup minced onion
- 1 egg
- 3 slices cooked bacon, finely chopped
- 2 tablespoons ranch dressing mix
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil, or to taste
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
- Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
- Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
- Mix Cheddar cheese, bread crumbs, onion, egg, bacon, ranch dressing mix, and parsley together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
- Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
- Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
- Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.
04/06/2018
recipepes.com
Broccoli Bacon Ranch Tots, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
