Asparagus Cauliflowereggie Tots

Asparagus Cauliflower Veggie Tots

Meet Asparagus Cauliflower Veggie Tots – a lighter version of the classic potato tot. Coated with panko and baked until golden, they’re delicious on their own, and even better dunked into a creamy yogurt-ranch dip. Better make a double batch of these beauties &he... Meet Asparagus Cauliflower Veggie Tots – a lighter version of the classic potato tot. Coated with panko and baked until golden, they’re delicious on their own, and even better dunked into a creamy yogurt-ranch dip. Better make a double batch of these beauties … the kids are going to love ‘em! Read More Read Less
15m
PREP TIME
30m
COOK TIME
140
CALORIES
14
INGREDIENTS

Servings: 5

Ingredients

INSTRUCTIONS

  • 1 For the Dip, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
  • 2 For the Tots, preheat oven to 425°F. Place asparagus and carrots in food processor; cover. Process until coarsely chopped. Add cauliflower; cover. Process again until coarsely chopped. Add 1/4 cup of the panko and remaining ingredients; cover and pulse until well blended. Squeeze veggie mixture dry in a large piece of cheesecloth.
  • 3 Shape the veggie mixture, one tablespoonful at a time, into balls then form into a “tot” shape. If the veggie tots do not hold their shape, refrigerate 20 to 30 minutes. Roll tots in remaining 1 cup panko to coat. Place on baking sheet sprayed with no stick cooking spray.
  • 4 Bake 30 minutes or until golden brown and crisp, turning once. Serve veggie tots with Yogurt Ranch Dip.

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NUTRITION INFORMATION

(per Serving)

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