Veggie Tots in Gingery Garlic Sauce
Ingredients
- 1 head cauliflower (~540g)
- 1 medium potato (~360g)
- 1/4 cup carrot [15g]
- 1/4 cup mushrooms [20g]
- 1/4 cup toasted almonds [35g]
- 2 tablespoons cornstarch [15g]
- 2 tablespoons oil [28g]
- 1 teaspoon salt
- pepper to taste
Sauce
- 1 tablespoon soy sauce or tamari [15g]
- 2 teaspoons maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 cup water
- 1 tablespoon ginger [6g]
- 2 teaspoons garlic [5g]
- oil for cooking
Preparation
Cook cauliflower florets in hot water for 3-4 minutes, uncovered, then remove and place them in a cold water bath, and drain. Using the same pot, cook potatoes until fork tender.
In a heated pan with a drizzle of oil, sauté mushrooms and carrot for 1-2 minutes, then set aside. This step can be skipped if not using these ingredients.
Drain the potatoes and mash them, ensuring they are well drained.
Chop cauliflower into tiny pieces. Place them in a cheesecloth bag and wring out all the water.
Transfer the cauliflower to a mixing bowl along with the sautéed ingredients, mashed potatoes, toasted nuts, oil, and season with salt and pepper. Mix all ingredients until well combined.
Form the mixture into tots, about 24 grams or 1.5 tablespoons each.
Preheat air fryer to 390 degrees Fahrenheit for 3 minutes and air fry tots for about 10 minutes until golden brown.
For the sauce, add 3 teaspoons of oil to a non-stick pan, then sauté ginger and garlic until aromatic. Add the remaining sauce ingredients and let it simmer until slightly thickened.
Drizzle the tots with sauce or serve as a dip.
