You can find the original of this kid-friendly recipe here. I made a few adjustments.
- 2 large russet potatoes
- 1 broccoli head
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1/4 onion finely diced
- 1/4 cup nutritional yeast
- 3 tablespoons olive oil
Preheat oven to 425°F and line a baking tray with wax paper. Then fill a saucepan with boiling water and place on a medium heat.
Peel the potato and roughly chop it into 1 inch chunks. Add the potato to the boiling water and boil for 7 minutes. Strain, but keep the water for boiling the broccoli.
Cut the broccoli into medium sized florets. Boil for 2 – 3 minutes in the same water.
Leave the potato and broccoli to cool.
Once cool, mash the potato and finely chop the broccoli, then transfer both to a mixing bowl.
Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
Bake in pre-heated oven for 20 minutes.
Leave to cool for 10 minutes before serving with ketchup.
Major Ingredients Grocery List:
- nutritional yeast