This is such an easy and quick way to get extra vegetables in to your little one, plus it has the bonus addition of protein from lentils. They are great for batch freezing as this recipe makes 20 tots, and they’re the perfect soft texture suitable from 6+ months.
Broccoli & Lentil Tots
Ingredients
- 2 cups/ 150g of Broccoli florets (uncooked weight)
- 2 medium/ 300g of Potatoes (uncooked and before peeled weight)
- 1/2 cup/ 80g of Lentils (we use canned)
- 1/2 cup/ 40g of Vegan Cheese
Optional
- Salt and pepper ( for over 12 months)
- Olive oil spray
Instructions
- Preheat the oven to 200c/390f.
- Peel and dice the potatoes and chop the broccoli into smaller florets, then steam until soft for 10-15 minutes (you can use leftover pre cooked vegetables).
- Mash the potato and broccoli together.
- Stir through the cheese and lentils then form the mix into tots, using approx 1 Tbsp per tot (makes 20 tots), and place on a baking sheet or tray.
- Spray each tot with olive oil (optional to help brown/lightly crispen) and then bake for 20-25 minutes, turning halfway.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for 5 days, or freeze (cooked) for up to 3 months.
These reheat easily in the oven for 5-10 minutes or in an air fryer for 2-3 minutes.
Did you make this recipe?
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