- 2 cups (12 oz.) broccoli florets (not frozen)
- 1 1/4 cup panko crumbs
- 1 1/4 cup cheddar cheese
- 1/4 cup parmesan cheese
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1/2 cup mayonnaise
- 2 tablespoon white horseradish
- 1 1/2 teaspoon fresh lemon juice
Red Pepper Crush:
- 1 1/2 teaspoon Maldon salt
- 1/2 teaspoon red pepper
To make broccoli tots: Place broccoli florets in a food processor bowl and blitz in 2-3 seconds pulses until finely crumbed. (Make sure broccoli is dry as possible after washing before blitzing). Alternately, chop florets to a fine crumb. In a large bowl, mix and combine broccoli, panko crumbs, both cheeses and salt. Add eggs and mix to combine.
Place mixture in a large pastry bag and snip off a 1/4 diameter opening. Pipe mixture onto prepared baking sheet in one long strip. Use a knife and cut each strip into 1 inch pieces. Reshape with fingers as needed. Bake at 200 degrees, until bottoms are slightly browned, about 10-12 minutes. Roll the broccoli tots once and continue to bake for another 5-7 minutes. Remove from oven and serve immediately.
To make horseradish aioli: Mix all ingredients in a small bowl
Red Pepper Crush: Place all ingredients in a mortar and pestle and crush.