Sweet Potato Zucchini Tots

• portionen: 20 servings
• aktive zeit: 12 minutes
• gesamtzeit: 30 minutes

Zutaten

1 cup mashed sweet potato (from about 1 large sweet potato)

1 cup grated zucchini, packed (from about 1 medium zucchini)

¼ cup parmesan cheese

¼ cup plain Panko breadcrumbs

½ tsp onion powder

¼ tsp salt (optional)

Anweisungen

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

Pierce the sweet potato several times with a fork and cook it in the microwave for 6-7 minutes, or until it is soft and tender. Transfer the flesh to a bowl and measure out 1 cup of the mashed potato.

Shred the zucchini using a cheese grater. I used the side with the smallest-sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks in the tots, use a larger-sized hole on the grater. You will want to have about 1 cup of packed grated zucchini.

Use your hands, a towel, or a cheesecloth to squeeze out as much moisture from the zucchini as possible. Once you remove the moisture, you should end up with about 1/2 cup of the grated zucchini.

Add the zucchini, mashed sweet potato to a bowl along with the breadcrumbs, cheese, onion powder, and salt (if using). Mix well until combined.

Scoop out tablespoon-sized portions and shape them into small tots. Place the tots on a parchment paper-lined pan.

Bake at 400 degrees Fahrenheit for about 15-18 minutes, or until the edges begin to slightly brown. Let them cool completely before serving.

Nährwertangaben

• Kalorien: 14.81 kcal
• Gesamtfett: 0.39 g
• Gesättigtes Fett: 0.22 g
• Ungesättigtes Fett: 0.13 g
• Cholesterin: 0.85 mg
• Natrium: 29.71 mg
• Gesamtkohlenhydrate: 2.15 g
• Ballaststoffe: 0.3 g
• Zucker insgesamt: 0.49 g
• Eiweiß: 0.73 g