Carrot Tater Tots
These one-bite-carrot-based tater tots are a great addition to your weekly rotation. They can be made with regular potatoes, sweet potatoes, or yams and batch-made then popped in the freezer for an easy addition to any dinner, or snack. This recipe is also a perfect use for leftover mashes. We love serving these alongside our Tuna Broccoli bites for the kick of vitamin C and a pop of colour.
Equipment
- Cheese Grater
- Measuring Cup
- Mixing bowl
- Baking tray
- Potato masher
Ingredients
- 2 Cups Grated Carrot (about 4-6) We used the large grater
- 3 Cups Sweet Potato (about 2 medium sized)
- 3 Medium Eggs (if you use extra large use 2)
- 1 Cup Grated sharp cheddar You can replace the cheddar entirely or use a combination of cheeses like Pecorino, Jarlsberg, Swiss, Gouda or Edam
- 1 Tsp Optional: Salt
- 1 Tbsp Olive oil or Avacado Oil
Instructions
- If you are not using leftover mash, and need to make the sweet potatoes get a pot of boiling water on, then peel and chop the potatoes. They can be large – about 2 inches. Then add them to the boiling water.
- Pre-heat the oven to 350 degrees and gather the remaining ingredients, and utensils.
- In a large mixing bowl, add the eggs and mix with a fork. Grate the carrots and cheese and add to the bowl.
- When the potatoes are soft (about 15 min), drain the water and mash them.
- Add the mash to the mixing bowl with the rest of the ingredients.
- Grease a large baking tray with the Olive Oil or avocado oil, and roll the mix into 2-inch balls and shape into a rectangle or leave as balls.
- Bake for 10 min, then flip over and bake for another 5 minutes and eat OR let cool and pop into a freeze bag for later.
Notes
If you are freezing and re-heating these, you can pop them in the oven at 375 for 15 min.