Potato & Butternut Squash Tots
Ingredients
- 250 g potato (peeled and diced)
- 250 g butternut squash (peeled and diced)
- 1/2 cup (40g) grated vegan cheese
- 1/2 cup (50g) almond flour (or breadcrumbs; optional to coat)
- Salt and pepper (optional seasoning, salt for over 12 months)
- Olive oil to spray
Instructions
- Preheat the oven to 200c (fan)
- Add the peeled and diced potato to a pot and cover with boiling water. Cook on high for 5 minutes
- Add the squash to the potatoes and cook a further 5-10 mins till soft enough to mash
- Drain the veggies and add to a bowl and mash, leaving some lumps for texture.
- Add the cheese while the veggies are warm (helps it melt in), then add any seasoning if using.
- Use approximately 1 Tbsp of the mix, form into a tot shape in your hand and then roll in almond flour if using (creates a crumb like texture).
- Cook for 30 minutes until golden (turning gently halfway).
- These can be served cold or warm - we reheat them in the airfryer for 3 minutes or oven for 5-10mins.
Notes
We paired ours with a dip of plain coconut yogurt and Dijon mustard (around 2 Tbsp of coconut yogurt mixed with 1/2 tap of Dijon mustard).
Store in the fridge for 2 days or freezer (cooked or uncooked) for 3 months.
You can add extra flavours like garlic powder, mixed herbs, or some chilli for older kids.