Broccoli Tots

Preheat oven to 400ºF. Line a baking pan with parchment paper and lightly spray it with cooking spray.

In a large pot, add 1 inch of water and a steamer basket and bring the water to a boil. Add broccoli florets (remove most of the stem when using fresh), cover and cook for 3–5 minutes or until tender but still vibrant in color, remove from the pot. Chop the broccoli into fine pieces with a chef knife or add to a food processor and pulse for 1-5 times gently just to chop. Do not blend.

In a large bowl combine, chopped broccoli, egg, onion, milk, nutritional yeast, bread crumbs, parsley, oregano, salt, pepper, and garlic powder. Mix to combine to form a “dough”.

Using a large tablespoon, measure out the mixture into your hand and shape it into a log form. Place it on the prepared baking sheet and repeat for the remaining mixture. Bake a total of 25 minutes, flipping over after 15 minutes during baking time. Remove from oven and serve immediately.

Notes:
• When steaming the broccoli, make sure they are cooked soft but still vibrant green.
• Chop the broccoli super fine by using a chef’s knife after the broccoli is steamed. Or add to a food processor and pulse gently 1-5 times to chop, yet making sure not to blend too fine.