The addition of quinoa makes a healthier version of tater tots.
Yield: 25-30 tater tots
Time: an hour
Tools
- 2 saucepans
- colander
- large bowl
- potato masher
- wooden spoon
- spatula
- cookie sheet or baking dish
Ingredients
- 1 large potato, peeled (optional) and quartered, or ¾ c leftover mashed potatoes
- 1 c dry quinoa, or 2 c leftover cooked quinoa
- 2 cloves garlic, minced
- ½ t cumin
- ½ t oregano
- ½ t salt
- ¼ t pepper
- 1 T oil
Directions
Place potato in a saucepan, cover with water, and boil until tender, about 15 minutes. Drain and transfer to bowl. Mash well.
Meanwhile, place dry quinoa in the other pan with 2 c water, bring to a boil, lower heat, cover, and simmer for about 15 minutes, until all the water has been absorbed and the thin spiral germs have been released.
Preheat oven to 350.
Add quinoa to the mashed potatoes along with everything but the oil. Mix well and shape into tater tots.
Dab each tot all over with a light coating of oil and place on cookie sheet in a single layer.
Bake for 15-20 minutes, until golden.
Serve warm with your kid’s favorite dipping sauce, such as:
Notes
It’s easier to form the tater tots when the mixture is warm, so if you’re using leftover potatoes and leftover quinoa, heat them up a bit before mixing.
Adapted from the recipe for Quinoa burgers in Mayim’s Vegan Table – read my review.
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