Tater-less Tots

I’m gonna tell you something now and you have to promise not to laugh.  Ok?  You promise?  Alrighty then.

Here it is:
Before making this recipe, I didn’t realize that the “tater” in “tater tots” had to do with potatoes.  I know, I’m an idiot.

But it just never occured to me.  I thought tater was just a funny word that sounded good with tot, which was just another funny word that let you know that whatever dish you were about to eat is small.

The whole tater = potato thing sort of flew right past me.  Whoops.

I didn’t realize the connection until after I had made these tater tots (which actually taste like the real thing, believe it or not, even though they’re made with a single ‘tater).  I was trying to decide on some clever name for the recipe, with no luck might I add, when everything became clear.

I felt so stupid!  After a big long “ohhhh” I decided to call this recipe Tater-less Tots, and then I ran into my kitchen to eat more of them in hopes of halting the embarassment.  It didn’t work… but at least the tots were delicious!

Tater-less Tots

  • 1 1/2 cups (1 can) chickpeas, rinsed and drains
  • 120 g cauliflower, chopped into small pieces
  • 1 cup cooked quinoa (about 1/3 cup dry)
  • 1/4 cup ground flax
  • 1/2 tsp salt
  • 1/2 cup finely minced shallot
  • 1/4 cup whole wheat flour
In a large bowl, mash chickpeas until mostly broken up.  Add in remainging ingreidents and mix until combined.  Mixture probably won’t hold together too well.  Do your best to form into tater tot shapes.  Warm a frying pan over medium heat and pour a bit of olive oil in.  Place tater tots in batches on pan and cook for a couple minutes on each side until browned and crispy.  Store in fridge.   Recipe makes 3-5 servings.

Right now you’re probably looking at the ingredient list above and thinking that I’m even crazier than the story I already told you implied.  Just trust me.  It sounds nuts, but those ingredients really do come together to create something that tastes like a potato.

Which by the way, is what “tater” means in the phrase “tater tot”.  You know, ’cause I know that now.

Revisited Recipe of the Day:

Vegan Sweet Potato Chili


  1. Kristina

    February 25, 2013 at 11:31 am

    haha! No judging… 🙂 These look yummy! I love the veggie quinoa mixture

    1. SS

      February 25, 2013 at 4:15 pm

      Thanks, Kristina. Someone who puts up with my extreme moments of stupid-ness is definitely someone I want visiting. Thanks for stopping by!

  2. Dixya

    February 25, 2013 at 5:37 pm

    another quinoaaaa recipe yay! its almost like a combo of falafel and tater tots.

    1. SS

      February 26, 2013 at 8:16 am

      A quinoa fan, I see. I am too. I love the idea of a mix between falafel and tater tots. It didn’t even occur to me, but you’re so right.

  3. Anonymous

    February 25, 2013 at 6:31 pm

    This comment has been removed by a blog administrator.

  4. Koko

    February 26, 2013 at 2:32 am

    Hahaha! Yessss, love it! And I’m sooo intrigued by these!

    1. SS

      February 26, 2013 at 8:28 am

      Thanks, Koko. Tell me what you think if you give them a try!

  5. Rachael

    February 26, 2013 at 10:25 am

    I LOVE tater tots but never eat them because…well, they’re just not super healthy for you. This recipe just made my day! Can’t wait to try it out!

    1. SS

      February 26, 2013 at 4:30 pm

      I’m so glad! Make sure to tell me what you think!

  6. Anonymous

    March 1, 2013 at 7:01 pm

    I don’t understand how these are supposed to be healthy when they’re still cooked in oil. Potatoes are healthy, it’s the oil that’s bad for you.
    If I tried these I’d probably bake them, just not sure what the point is.

    1. SS

      March 1, 2013 at 8:08 pm

      It’s true that potatoes are healthy, but chickpeas and cauliflower are both very healthy as well. Also, a very small amount of oil is used and it is also olive oil which has monosaturated fats which our bodies actually need. So, these are pretty good good for you and make a very nice substitute to tater tots. Feel free to bake them if you like, though.

  7. Anonymous

    July 22, 2013 at 7:34 pm

    These are yummy! Thank you for sharing it’s hard to find tasty food that is gluten free and not so dense you could use it as a door stop! These were a big hit and will be made often!

    1. SS

      July 23, 2013 at 7:42 am

      I’m so glad you liked them! Dense foods are no fun 🙁

  8. Anonymous

    October 31, 2013 at 10:12 pm

    I can’t have oil. Can you bake these? They sound amazing!

    1. SS

      November 2, 2013 at 4:45 pm

      You could try, but I’m not sure how they would come out. Also, cooking spray instead of oil in the pan might work as well.

  9. Anonymous

    November 5, 2013 at 5:42 am

    Maybe you could brush a very light coating of oil on them and broil them? That would give you a little more control without omiting the oil completely and risking dryness.

  10. SS

    November 8, 2013 at 8:21 am

    Sounds like a great idea!

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