Potato and Cauliflower “Tots”

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potatocauliflowertotsBy Emma Chow

As a child I was addicted to frozen chips which could be blasted in the oven for a half hour to achieve delicious oily, potato goodness at home. My guaranteed clean-the-plate lunch or dinner would be a couple of pan fried pieces of chicken tenders and a handful of potato gems, those little fried nuggets of potato flakes. But being the sort of parent who tries very hard to pretend they were not a complete rat-bag as a child in order to encourage their own child to greater and better eating-habits, this is not something I allow my eldest boy to indulge in. But he, like so many children, loves anything fried and anything potato. So I made these for him. Admittedly more complicated than just frying potatoes in oil, but far more wholesome, filling and something I’m willing for him to eat as a meal on its own, accompanied by carrot sticks.

Ingredients

4 large potatoes
½ head cauliflower
¾ cup breadcrumbs
¼ cup Greek yogurt
½ cup parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
2 eggs.

Method

  1. Preheat the oven to 200 degrees Celcius.
  2. Take your potatoes and stick them all over with a fork before placing on the oven rack. Bake until soft, for about 1 hour.
  3. Meanwhile, cut the cauliflower into 10 pieces. In a small saucepan, bring water to the boil and add cauliflower. Cook until tender. Mash the cauliflower.
  4. Scoop the potato flesh from the skins. Don’t discard the skins. These are ridiculously tasty. When I last made these, I stuffed the skins with some grated cheese, tomato and avocado.
  5. Combine the potato with the mashed cauliflower, breadcrumbs, yogurt, parmesan and salt and pepper.
  6. Add the eggs and mix in till just combined.
  7. In a large heavy based pot add 3cm of neutral oil and place on medium heat. The oil is hot enough when a drop of the mixture is quickly surrounded by a ring of bubbles.
  8. Using a tablespoon, scoop portions of potato mixture and scrape off the spoon into the oil with another spoon or a spatula. Fry on each side for 3 minutes or until golden brown.
  9. Remove from oil and drain on paper towels. Continue to cook until mixture is cooked. Serve immediately.

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