1 pound russet potatoes
1/2 pound broccoli
2/3 cup seasoned bread crumbs
1 1/2 tablespoons Onion Blend
1/2 teaspoon salt
1 cup shredded mozzarella
Preheat oven to 400°F. Grease a sheet pan. Peel potatoes and cut into 2 inch pieces. Add to a saucepan and cover with water. Bring to a boil. Boil for 5 minutes.
Add broccoli and boil for another 5 minutes. Drain potatoes and broccoli.
Transfer vegetables to a food processor with the remaining ingredients. Blend until combined.
Shape 1 tablespoon amounts of the mixture into tots and place on the greased sheet pan. Makes about 40 tots. (If mixture is a little sticky, lightly grease your hands to prevent sticking to your hands while shaping.)
Spray shaped tots with oil. Bake for 15 minutes. Flip and bake for another 10 minutes.
Serve with your favorite dipping sauce.
Calories 280, Fat 7 grams, Saturated Fat 3 grams, Carbs 43 grams, Fiber 1 grams, Sugar grams, Protein 14 grams, Cholesterol 50 milligrams, Sodium 1290 milligrams
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