Vegetable Tater-Tots

Team: Wildcat Chefs

Host School: St. Albans Town Education Center

Age Group: Middle School

8 medium potatoes Peeled and cut in half

1 sweet potato peeled and cut in half

1 can low sodium black beans

½ c celeriac shredded

¾ c cheese grated

1 c spinach finely chopped

1 T flour

1 t garlic powder

½ c panko

2 eggs

½ t onion powder

¼ t dried dill

¼ t dried Italian seasoning

1 t smoked paprika

salt & pepper to taste

1 c vegetable oil

1 ½ c sour cream

1 ½ t dill weed

½ t cayenne pepper

1 T parsley finely chopped

Fill up pot with water (enough to cover potatoes)

Peel all potatoes, cut in half and place in pot. Bring water to boil and cook 6-7 minutes. Drain and place in cold water.

Using a grater finely shred potatoes, using paper towels to sop up the extra liquid

In bowl mash up the beans, mix in celeriac, cheese and spinach. Mix in spices, flour, panko and eggs.

Add potatoes in a little at a time. Should be workable but dry.

Form into tater-tots.

Add ½ c vegetable oil to frying pan and carefully heat. When hot add in the tater-tots turning when crispy.

Place on a paper towel to drain

To make the sauce mix all of the ingredients.

Serve and Enjoy!