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6 servings
45 min active time
1 h 10 min total time
4.0 (1 vote)
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Original
2 lbs | |
1 lb | |
4 beaten | |
8 oz shredded | |
4 oz grated | |
3 cups | |
1⁄2 cup finely chopped | |
to taste | |
9 Tbsp |
Amount per serving
Daily %
Calories
594
30%
Total Fat
23 g
29%
Cholesterol
194 mg
65%
Sodium
949 mg
41%
Total Carbohydrates
64 g
23%
Fiber
5.9 g
21%
Total Sugar
11 g
Proteins
29 g
59%
Calcium
504 mg
39%
Iron
1.8 mg
10%
Potassium
1003 mg
21%
Vitamin D
0.82 mcg
4%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Prepare
- 1Peel the potatoes, dice them and place in a pot of water. Bring it to boil. Once boil is reached, cook the potatoes for 10 minutes, or until soft.
- 2Break the cauliflower in florets.
- 3Pour 1 inch of water in a steamer pot and bring it to a boil.
- 4Steam the florets for 7 to 10 minutes, or until soft.
- 5Spray a baking sheet with some olive oil (or cooking spray).
- 1Peel the potatoes, dice them and place in a pot of water. Bring it to boil. Once boil is reached, cook the potatoes for 10 minutes, or until soft.
Assemble & Bake
- 1In a food processor or mixer, pulse the steamed cauliflower until smooth/riced.
- 2Dry the cauliflower by squeezing it in a towel and transfer to a large bowl.
- 3Add the cooked potato and crush it in with a fork.
- 4Mix in the shredded cheddar and grated Parmesan and beaten egg.
- 5Finally, add the breadcrumbs, chives, salt and pepper. Mix until combined.
- 6Preheat oven to 375°F (190°C).
- 7One at a time, grab about 1 ounce (=28 grams) of the mixture and shape it into a cylinder, and place on the baking sheet.
- 8Bake in the oven for 20 to 30 minutes (depending on the size of the tots), or until golden brown.
- 9Serve warm with dipping sauce, with greens or as a side.
- 1In a food processor or mixer, pulse the steamed cauliflower until smooth/riced.
Published by Julien Amelot