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Brussels Sprouts Tater Tots

by Ben, So Vegan December 11, 2018September 28, 2022
December 11, 2018September 28, 2022
Vegan Brussels Sprouts Tater Tots
  • Tip: the extra sprinkling of salt at the end to serve is really important. It helps to bring out all the flavours in the potato and the sprouts.

5-Ingredient Brussels Sprouts Tater Tots

5-Ingredient Brussels Sprouts Tater Tots 😍

Posted by So Vegan on Tuesday, 11 December 2018

Vegan Brussels Sprouts Tater Tots

Brussels Sprouts Tater Tots

Serves: 14 tots Prep Time: 20 minutes, plus cooling Cooking Time: 60 minutes 60 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 400g (14.1oz) potato
  • 200g (7oz) Brussels sprouts
  • 4 garlic cloves
  • 2 shallots
  • 1 red chilli
  • salt
  • pepper
  • olive oil

Method

  1. Peel the potato and discard the skins. Cut the potato into 3 cm chunks and place it in a saucepan of cold water on a medium - high heat. Leave the potato to cook for 20 minutes.
  2. Slice off the stem from the Brussels sprouts and discard any discoloured outer leaves. Then add the Brussels sprouts to the saucepan with the potato and cook everything for a further 3 minutes.
  3. Drain the veg and leave it to cool. Once cool enough to touch, grate the potato and slice the sprouts finely until no large pieces remain. Add both the potato and sliced Brussel sprouts to a large mixing bowl.
  4. Heat a drizzle of olive oil in a frying pan on a medium - high heat. Then finely chop the shallots and add them to the pan. Fry for around 5-8 minutes, until soft. Meanwhile peel and mince the garlic and finely slice the red chilli, discarding the seeds. Add both to the frying pan and fry everything for a further 2 minutes.
  5. Preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper.
  6. Transfer the fried onion mixture to the large mixing bowl with the potato and sprouts, and season with a generous amount of salt and pepper, then mix everything together with your hands.
  7. Take a small handful of the mixture and shape it into a tater tot like a tube, then place it on the baking tray. Repeat with the remaining mixture until it’s all used up. You should be left with approximately 14 tots.
  8. Brush the tots lightly with olive oil, then bake the tots in the oven for 30 - 40 minutes or until golden brown. Turn halfway through if you want them to be crispy all over (this isn't essential, but definitely helps!).
  9. Remove from the oven and transfer to a serving plate. Top with an extra sprinkling of salt to serve.
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10 Comments

Suzanne December 23, 2018 - 1:57 am

Hi,

Can I make them ahead and reheat them the following day?

Reply
Ben, So Vegan February 4, 2019 - 12:44 pm

Yes definitely!

Reply
bert January 30, 2019 - 6:34 pm

Your recipe does not say to brush with olive oil, but your video does. only realised after putting them in the oven 🙁

Reply
Ben, So Vegan February 4, 2019 - 12:44 pm

Ah, good spot. Sorry Bert! They should still be nice and crispy, just slightly less golden. We’ve updated the recipe!

Reply
Erica September 6, 2019 - 12:02 am

Can I use bell peppers instead of the chili pepper ?

Reply
Ben, So Vegan September 12, 2019 - 11:23 am

Hey Erica, yes absolutely. It obviously won’t have the same heat and you won’t need to use the entire pepper, and also make sure you dice it quite small otherwise the tots might fall apart. But it’ll definitely work. Good luck!

Reply
Tracy Harasymiw November 12, 2019 - 5:44 am

Hi, These sound so yummy!
Busy schedule and I would like to make ahead if possible – after shaping them into tater tot shape can I freeze them and bake later? Or cook , freeze than reheat?
Thank you

Reply
Ben, So Vegan December 5, 2019 - 10:49 am

Hey Tracy! Yes you can definitely freeze these for later. You can also reheat them but for best results worth freezing after assembling them and cooking them once until crispy!

Reply
Suzannart December 2, 2019 - 10:44 pm

I made these with a jalapeño pepper diced up finely instead of Chili and they were amazing!
Kids and hubby loved them. Wonder if sweet potato could work? Hmm
Thank you!

Reply
Ben, So Vegan December 5, 2019 - 10:48 am

Ooo love the idea of using jalapeno pepper! That’s our favourite pepper/chilli. Sweet potato should work but the consistency might be slightly different. You may or may not need to add some cornstarch/cornflour to hold it together, but defo worth a go. Thanks!

Reply

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