Sweet Potato Cauliflower Veggie Tots
 
Prep time
Cook time
Total time
 
Author:
Serves: appx. 72 tots
Ingredients
  • 2 sweet potatoes
  • 12 oz. riced cauliflower (about 1 large head of cauliflower)
  • 2 large eggs
  • 1 cup panko bread crumbs
  • ½ cup grated parmesan cheese
  • 1 tsp. cumin
  • ½ tsp. red pepper (more, less or none depending on prefernce)
  • Sea salt and fresh ground pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with either a silicon baking sheet or parchment paper and set aside.
  3. Cook sweet potato until tender. Two options: 1. Pierce a few holes in each sweet potato with a knife and microwave for 6-7 minutes (3 minutes per sweet potato) or until tender. 2. Peel and cube and steam on the stove top for 10-12 minutes or until tender. Drain and let cool.
  4. If using frozen riced cauliflower, cook according to package instructions. Let cool slightly.
  5. If using a fresh head of cauliflower, chop into florets and steam for 10-12 minutes (throw it in with the sweet potato) or until tender. Once tender, place in a food process and pulse until chopped into a fine "rice."
  6. In a large mixing bowl, combine cooked sweet potato, riced cauliflower, eggs, bread crumbs, parmesan cheese, cumin, red pepper (if using), salt and pepper.
  7. Scoop about 1 teaspoon of the mixture and roll into a rectangle shape. Gently press the top and bottom with your thumb and pointer finger to make the "tot" shape and place on prepared baking sheet.
  8. Continue forming tots with the rest of the mixture and placing on baking sheet.
  9. Place in the oven and bake for 18-20 minutes or until golden brown.
  10. Remove from oven, let cool for a few minutes and enjoy!
Recipe by Becky's Best Bites at https://beckysbestbites.com/sweet-potato-cauliflower-veggie-tots/