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4 Servings

Prep Time:

25 Minutes

Cook Time:

15 Minutes

Total Time:

40 Minutes

I’m a HUGE fan of tater tots...I mean what’s not to love! Since I love them so much, I figured I’d experiment with a new recipe. These little pillowy potato and broccoli balls are a flavorful way to add some greens to your diet. I went the classic ketchup route to dip these in but I think a plant-based cheeze sauce would be extra delightful.


  • 1 ½ pounds of yellow potatoes

  • 1 head of broccoli

  • ¼ cup of panko bread crumbs

  • 2 tablespoons of cornstarch

  • 2 tablespoons of nutritional yeast

  • 1 teaspoon of sea salt

  • ½ teaspoon of garlic powder

  • ½ teaspoon of onion powder

  • ½ teaspoon of Cajun Creole seasoning

  • ¼ teaspoon of red pepper flakes

  • Pepper to taste


Peel potatoes and add to a large pot of cold water. Bring to a boil then reduce heat to a simmer. Let cook until potatoes are softened, about 8-10 minutes. Rinse and cut broccoli. Scoop out potatoes and bring water back to a boil. Add broccoli to the water and let boil for 4-5 minutes. After the potatoes have cooled, add to a food processor and pulse until a smooth but still a little lumpy texture is achieved. Once broccoli is done boiling, add to a mesh strainer. Once cooled, use your hands to press the broccoli into the mesh to drain excess water. Add broccoli to the food processor and pulse until broccoli is broken up. Add potatoes, broccoli, bread crumbs, cornstarch, nutritional yeast, sea salt, garlic powder, onion powder, Cajun seasoning, red pepper flakes and pepper to a large bowl and mix well. Using your hands or a small circular cutter, form the mixture into small cylinders. Working in batches, place brots in the air fryer. Sprinkle with Cajun seasoning or sea salt. Cook at 375 degrees for 12-16 minutes (depending on the air fryer). Shake the basket halfway through or flip each brot, and cook until golden.  If baking, bake at 400 degrees for 20-25 minutes or until golden brown.

Recipe origin:

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