Who doesn’t love a potato tot for breakfast, lunch and dinner? My parenthood moto: you do what you gotta do. And today, we’re doing tots. Lots and lots of tots.
… then wine for me.
Potato, Broccoli & Rice Nuggets
Makes 18-20 tots
Ingredients
- 1 cup cooked rice
- 2 potatoes, peeled & cubed
- Handful of chopped broccoli
- 2 eggs
- 1/2 cup breadcrumbs
Method
Steam your potato until just about done then add the broccoli. Transfer the veg to a food processor or equivalent and add the remaining ingredients and pulse until smooth.
Turn you oven on to 170 and while you wait for it to heat up, pop the mixture in the fridge to cool.
Line a baking tray with baking paper and fill up a little bowl with tap water. Wetting your hands as you go roll the mixture into golf balls and place on the tray. The mixture will be quite wet – hence the bowl of water! Scatter them around your baking tray (they won’t rise so don’t worry about them being close together) then once your oven hits temperature, pop them in the oven.
Once they start to brown on top (around 15 minutes) turn them over and cook for a further 5. You want a soft inside but crunchy exterior. Once cool, transfer to a tupperware container or zip lock bag and freeze.
Kitchen notes...
- I’m sure this would be fine without the rice if you’re not into the idea or don’t have cooked rice on hand.
- Steamed cauliflower, sweet potato or spinach can be substituted for broccoli.
- Left over chicken or fish would work well also in the mixture as would some grated cheese.