Low-Waste Broccoli Tater Tots
Ingredients
- 350g / 12.3oz potato
- 1 broccoli head (350g / 12.3oz)
- 1/2 onion
- 1/2 tsp salt
- pinch of pepper
- 1/4 tsp chilli powder
- 1/4 cup nutritional yeast
- ketchup or vegan mayo to serve (optional)
Preparation
Fill a saucepan with boiling water and place over a medium heat. Roughly chop the potato into 2-inch chunks with skins on and cut the broccoli stem into 1-inch chunks. Add them to the boiling water and boil for 5 minutes.
Meanwhile, break up the broccoli head into florets, then add them to the saucepan with the potato and broccoli stem and boil for a further 2 minutes.
Drain the water from the pan and leave the potato and broccoli to steam cool for as long as possible to let the moisture escape.
Preheat the oven to 220°C / 428°F fan and line a baking tray with baking paper.
Peel and finely dice the onion. Once the potato and broccoli are cool, grate the potato and broccoli stem and finely chop the florets. Optionally, squeeze out any remaining water from the potato and broccoli using a clean tea towel. Transfer everything to a mixing bowl along with the remaining ingredients and combine.
Take a couple of tablespoons of the mixture and shape it into cylinders, placing them on the baking tray. Repeat until all mixture is used. Bake in the preheated oven for 20 minutes or until golden brown. Let cool for a few minutes to firm up before serving.
