Ricotta and Cauliflower Tater Tots
Put that leftover cauliflower rice to good use with these incredibly moreish Ricotta and Cauliflower Tater Tots. Just a handful of ingredients and a little bit of time will give you a snack that is perfect as a side on your dinner table or tucked away into a little ones lunch box.
Servings: 24 tots
Calories: 18kcal
Ingredients
- 3 cups riced cauliflower
- 1 large egg
- 1 egg white (from large egg)
- ½ cup ricotta cheese
- ⅓ cup panko bread crumbs
- 2 spring onions, white and light green part only
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 440F
- Add all ingredients to a large bowl and mix well to combine, pop into the fridge and allow to chill for about 10 minutes3 cups riced cauliflower, 1 large egg, 1 egg white (from large egg), ½ cup ricotta cheese, ⅓ cup panko bread crumbs, 2 spring onions,, ½ teaspoon salt, ½ teaspoon freshly ground black pepper
- Line a baking sheet with parchment paper and spray with non stick oil.
- Shape tablespoonfuls of the cauliflower mixture into tot shapes and pop onto the baking sheet. Spray with some more cooking oil and pop into the preheated oven for 25 minutes, turning half way through
- Remove from the oven, allow to cool for about 5 minutes and then serve with your favorite dipping sauce
Notes
- Serve: these are best served hot with your favorite dipping sauce.
- Store: leftovers should be allowed to cool completely before being stored in an airtight container in the fridge for up to 3 days. Reheat by popping them into the air fryer for about 5 minutes to crisp them up a bit.
- Freeze: these freeze well. Allow them to cool completely before storing them in a freezer-friendly container for up to 6 months. Allow them to thaw before reheating them in the oven or the air fryer and serving.
Nutrition
Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Cholesterol: 10mg | Sodium: 65mg | Potassium: 51mg | Vitamin A: 45IU | Vitamin C: 6.6mg | Calcium: 17mg | Iron: 0.1mg