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 (leave the skins on) into 2-inch chunks and cut the broccoli stem into 1-inch chunks. Add the potato and the broccoli stem 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.
Meanwhile peel the onion and finely dice it. Once cool, grate the potato and broccoli stem and finely chop the florets with a knife (optional: squeeze out any remaining water from the potato and broccoli between a clean tea towel). Then transfer to a mixing bowl along with the onion and remaining ingredients and combine.
Next take a couple of tablespoons of the mixture and shape it in your hands to form a cylinder and place it on the baking tray. Repeat until all of the mixture has been used up. Bake in the pre-heated oven for 20 minutes or until the tater tots are golden brown. Leave a few minutes to firm up before serving.
Tips
If you prefer more of a crunch, after grating and chopping the potato and broccoli, squeeze them in a clean tea towel to remove any water before adding them to the mixing bowl.
