Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 400 g Rooster potatoes
  • 200 g broccoli florets
  • 50 g grated cheese
  • 40 g cream cheese with herbs
  • 40 g flour
  • 4 tbsp cornflakes (not frosted)
  • Olive oil
  • Salt and pepper

To serve:

  • Sweet chilli sauce
EUPOTATOES29399 website 820x480 recipes 18
Preparation time: 30 MIN Cooking time: 30 MIN
  1. Peel the potatoes and cut into smaller pieces. Bring to a boil together with the broccoli florets in salted water for 20-25 minutes until soft. Drain and mash with a potato masher.
  2. Drain the potatoes and broccoli and leave to steam dry for 10 minutes. Place the potatoes, cooked broccoli, grated cheddar, cream cheese and flour in a food processor. Mix until well blended (if necessary add more flour). Season with salt and pepper.
  3. With wet hands, form 5 cm cylinders. Place on a freezer-safe tray, lined with baking paper. Place the tots in the freezer for 30 minutes. Remove from the freezer and coat them with the cornflakes.
  4. Preheat the oven to 200°C.
  5. Sprinkle the tots with olive oil and bake for 25-30 minutes until crispy, serve with your favourite sauce.


Use an airfryer for this recipe.

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