Broccoli Tots

Course Side Dish


  • 1/2 lb broccoli steamed and chopped (approx. 3-4 cups)
  • 2 eggs
  • 1/3 cup grated parmesan cheese
  • 4 tbsp almond flour
  • 2 tbsp FRENCH PANTRY Roasted Onion and Red Pepper Herb Blend
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper to taste


  • Preheat oven to 400°F degrees. Place the Flexipan Medium Tartlet Tray on a Medium or Large Perforated Baking Sheet and set aside.
  • Using the Santoku Chef Knife, chop broccoli into florets and place in the Medium or Large Round Mold. Cover with the Octagonal Bonmat and cook for 3 minutes. Once done, remove onto a plate, open the lid away from your face, pull the sides together and pinch one end to create a spout and drain off any excess water. Place the steamed broccoli in the Eco-Chop and pull until finely chopped.
  • In the Stainless Mixing Bowl, add the chopped broccoli, eggs, Parmesan cheese, almond flour, garlic, herb blend, salt and pepper. Make sure all ingredients are well combined. Scoop a rounded tablespoon of mixture into each well of the Medium Tartlet Tray.
  • Bake for about 15 minutes or until golden brown.