Ingredients
Scale
- 500 g/1.1 lbs peeled potatoes
- 250 g/9 oz broccoli florets
- 2 tbsp ground flaxseed
- 50 g/0.5 cup of grated vegan cheese
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- salt, pepper
Instructions
- Place potatoes in a pot and cover with salted water. Bring water to a boil, then cover and cook for about 15 minutes, or until potatoes are soft, but not overcooked. Drain and let cool a bit.
- Meanwhile place broccoli florets into a food processor, and pulse until you get a rice like consistency. Transfer broccoli onto a kitchen towel and squeeze out any excess water.
- In a small bowl mix together flaxseed with 6 tablespoons of water. Let rest for 5 minutes to thicken.
- Once potatoes are cool enough to handle, grate them on the large side of a box grater into a mixing bowl. Add broccoli, flax gel, vegan cheese, garlic powder, chili flakes, and a large pinch of salt and pepper.
- Mix everything well together with a spatula or your hands. If mixture seems too soft, add a few tablespoons of flour to thicken. Place mixture in the fridge for at least 20 minutes.
- Using you hands shape about 1 tablespoon of the mix into a cylinder shape, and place it on a parchment paper lined baking tray. Repeat with the rest of the mix.
- Bake Vegan Broccoli & Potato Tots in a preheated oven at 180°C/360ºF for 40-45 minutes, flipping halfway. Serve immediately, or in case you have a very melty vegan cheese, let them firm up for 10 minutes before serving. Enjoy!
Notes
Freezing instructions are above.
- Prep Time: 15 mins
- Cook Time: 1 hour