Here's a healthier alternative to tater tots AND a way to get your reluctant vegetable eaters to embrace their veggies. (Even my husband eats broccoli when it's in a tot!) You could use virtually any veggie you'd like, but I'm partial to broccoli and/or zucchini -- they're great together!
If you use zucchini, you should shred it on a grater and then wrap in a clean dish towel and squeeze out as much liquid as possible before making the tot.
Leafy veggies like spinach or kale should be chopped, pre-cooked, and all the excess water squeezed out of them.
All other veggies should be pre-cooked and well drained before putting into the tot mixture.
2 cups finely minced or shredded veggies
2 eggs, beaten
1 tsp. salt
1/2 tsp pepper
3-4 cloves of garlic either grated or finely minced
1/3 cup finely shredded cheese. I'm partial to parmigiano reggiano cheese, but you can just whatever cheese is your favorite.
If you want to add a few pinches of fresh or dried herbs, feel free -- thyme, parsley, and/or rosemary would be delicious!
1/2 cup panko bread crumbs (plain or seasoned -- whichever you prefer) OR 1/2 cup minced or mashed potatoes. (for a gluten free option).
Stir all ingredients except for the breadcrumbs/potato together. Then fold in the breadcrumbs or potato, keeping the mixture loose. As you feel it, it should still be pretty moist, with just enough bread crumbs or potato to hold the mixture together.
Roll them into bite-sized tots, being careful not to compact them too tightly or they will be too dense when cooked.
Place them on a lightly oiled or non-stick sheet-pan and bake at 425 degrees for 15 minutes, until they're lightly browned.
Hope these are a big hit with kids and adults!
