You can cook the rice up to 5 days ahead of time and store it in the fridge until you’re ready to bake the tots.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Bring a kettle of water to a boil and pour over the broccoli in a heat-safe bowl. Let sit for about 5 minutes. Drain well.
- Add the broccoli, rice, cheese, Parmesan, eggs, and breadcrumbs to the bowl of a food processor. Add salt and either Italian seasoning or cumin to add a little additional flavor if desired.
- Grind very well to make a uniform batter. (If your batter doesn’t seem to be holding together well, add another tablespoon or two of breadcrumbs.)
- Portion into 1-tablespoon size ovals and place on the prepared baking sheet.
- Bake for 25-27 minutes or until firm to the touch and lightly golden brown. Let cool slightly and serve.
Store leftovers in an airtight container for 3-5 days. Reheat in a 375-degree F oven for 6-8 minutes to get them warm and crunchy.
To make dairy-free Broccoli Tots, omit the cheese and use just 1 egg. Bake as directed. (Makes about 14 tots.)
To make gluten-free Broccoli Tots, use gluten-free breadcrumbs.
To make egg-free Broccoli Tots, omit the eggs. Use 1 cup shredded cheese and add 1 tablespoon coconut oil. Bake as directed, leaving them in the oven for 27-30 minutes. (Makes about 19 tots.)
Use fully cooked and soft brown rice.
Chop your broccoli before measuring it, using mostly the fluffy florets (rather than the stems).
You can use frozen broccoli if you prefer.
Be sure to dry your broccoli thoroughly.
Expect the batter to be wet, but the tots should hold together when you put them onto the parchment paper.