*********** SHARE TO SAVE ************* This recipe is unbelievable. I’m serious. It’s one of those recipes where you read the ingredients, roll your eyes, and say, “There is absolutely no way this recipe will turn out good" Crispy on the outside, soft on the inside… And difficult to stop eating! These “superfood” taters are high in protein, EFAs, and fiber. And in this recipe, no deep-fryer is necessary to achieve that perfect crispy-soft texture. Tater (Like) Tots 3/4 cup cooked white beans (such as Great Northern) 2 tbsp flaxseeds (golden for most-authentic appearance) 2 tbsp ground flaxmeal 1 cup cooked quinoa (K note: I cooked my quinoa with 1/8 tsp salt) 1 tbsp white miso 2 tbsp brown rice flour 1/4 cup finely-diced onion oil or oil spray for the pan Using a fork, mash the white beans in a large bowl. (If using unsalted beans, you can add a little extra miso or salt to compensate.) Mix in the remaining ingredients, except for oil. A handful of dough at a time, form 1 inch thick long logs on a chopping board. Carefully cut logs into ½ thick slices to make the tots. Warm a skillet over low heat, and pour in a little olive oil (a tablespoon or two) to coat the pan. (K note: I did these in two batches and used about 1 tbsp olive oil per batch. I did also fry a few separately in oil spray to make sure it would work, as I knew people would ask about that option!) Place tots inside the pan, and cook for several minutes until browned. Use a spatula to flip tots over to brown other side evenly. Serve homemade tater tots immediately with ketchup if desired, or freeze for later use. Serves 3-5. FOR MORE FUN RECIPES, SUPPORT, AND FRIENDSHIP JOIN MY SUPPORT GROUP ----> [email protected]
Posted on: Fri, 19 Jul 2013 17:49:43 +0000