Vegisode: Veggie Tots

By March 5, 2020Recipes

This recipe is a guideline.  Each vegetable’s moisture content is variable, once shredded or finely chopped, the vegetable should be drained or pressed with paper towels to dry as much as possible.

The bread crumbs can be adjusted to alter the texture of the final mixture if needed. 

Recipe:

A mix of 3 cups of shredded or finely cut vegetables

2 eggs

1-2 cups of a shredded or grated cheese, choose a variety that is on the drier side.

1 cup of panko bread crumbs + an extra needed to adjust the texture

Seasonings – pepper and a little salt.

Mini-muffin tins

Cooking spray

Directions:

Preheat the oven to 400.

Moisture makes it harder for the tots to crisp up, so make sure to blot your shredded vegetables dry with a paper towel before proceeding.

In a large mixing bowl, combine the shredded vegetables and eggs.  Then add the panko bread crumbs and cheese. Combine until the mixture resembles wet sand. Pick up a handful of the mixture in your hand and squeeze it; it should hold together but not be wet.  If it is too wet, add more breadcrumbs ¼ cup at a time until the wet sand texture is reached.

Spray your mini muffin tins well.

Scoop 1 heaping tablespoonful of the veggie mixture into each well of the muffin tin. Press down gently. Each well should be ¾ filled.

Bake for about 10- 15 minutes. The edges of each tot should be brown and crispy.

Once out of the oven, run a butter knife around the edges while still warm and each tot should pop right out of the well.

The tots are great made ahead and left in the refrigerator to be packed for lunches.

They are also great for parties at room temperature.

Vegetable Combos:

  • Carrots + turnip + cheddar
  • Broccoli + Italian seasoning+ swiss (Broccoli – steam until crisp tender, chop then press dry)
  • Kohlrabi or celeriac mixed with carrots + provolone
  • Summer squash – these are high moisture vegetables.  Shred the squash, put in a colander over a bowl.  Salt lightly and let the squash drain, for a couple hours (or overnight if you have time).  Once drained, press on it in the colander with paper towel and scoop onto some paper towel or dishcloth and squeeze.  These taste great with parmesan or romano cheese and granulated garlic and oregano or scallion.  After cooked, and cooled you can top them with a little goat cheese. 
  • And of course potatoes.  Shredded potatoes can be on the wet side so blot them dry in a dish cloth.  The potatoes are great combined with scallions, cheddar and chopped cooked bacon  – it’s a potato skin tot!! 

Other equipment:

Food processor for shredding or box graters.

Mixing bowls.

Small bowl for beating eggs.

Cutting boards and knives

Mini-muffin tins

Measuring cups

Spoon or rubber spatula for mixing

Teaspoons for filling muffin tins

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