Keto Hidden Veggie Tater Tots
How to Make It
Step
Recipe Steps steps 7 1 h 15 min
Step 1
Preheat your oven to 400 F/ 200 C and line a baking sheet with baking paper. Slice the eggplants in half and score the flesh deeply without cutting the skin. Brush with olive oil from all sides.
Step 2
Place the eggplant cut side down onto the baking sheets. Roast uncovered for 20 minutes. Set aside and lower the oven to 180C/350F.
Step 3
While the eggplant is baking, chop and add the zucchini to your food processor. Pulse until fine, then transfer to a bowl. Sprinkle with ½ tsp salt, mix, and let sit for 10 minutes.
Step 4
Transfer the zucchini to a clean cloth, and squeeze out all the water. Transfer to a clean bowl. Add the red bell pepper, garlic, and onion to the food processor and pulse until fine. Transfer to the bowl with the zucchini.
Step 5
Scoop out the eggplant flesh and transfer it to the same bowl. Add parmesan cheese, almond flour, ½ tsp salt, and black pepper. Mix until well combined.
Step 6
Scoop 1 tbsp at a time and form into a tot. Arrange them on the lined baking sheet and transfer them to the oven. Bake for 25-30 minutes until golden, flipping them halfway through.
Step 7
Let the tots cool for 1-2 minutes before serving. Enjoy with your choice of Keto dipping sauce.
Ingredients
- Eggplant Raw – 400 g
- Extra virgin olive oil – 1 tsp
- Zucchini – 400 g
- Red pepper – 0.5 small
- Garlic – 1 clove
- Onion – 0.25 small
- Paprika – 0.5 tsp
- Salt – 1 tsp
- Black pepper – 0.25 tsp
- Parmesan cheese – 0.25 cup, grated
- Almond flour – 0.33 cup