Inspired by this post and the thread: Tater Tots, I experimented. Well OK, I just added a whole load of spices! I made this for my vegan son so the aioli is made with aquafaba. I used just one potato, so the recipe makes a small starter for one.
Ingredients (makes 6 Tater Tots)
1 medium/large baking potato
1/2 tsp each of coriander seeds, cumin seeds, fenugreek seeds
1/2 tsp each of garam masala and hot chilli powder
Salt to taste
Vegetable oil for frying
Method
Coriander/fenugreek/cumin:
Garam masala and chilli powder:
Spices mixed into potato:
Ingredients (makes 6 Tater Tots)
1 medium/large baking potato
1/2 tsp each of coriander seeds, cumin seeds, fenugreek seeds
1/2 tsp each of garam masala and hot chilli powder
Salt to taste
Vegetable oil for frying
Method
- Pierce the potato in a few places and microwave on high until nearly cooked through approx. 6 mins. (times will vary according to size of potato and your microwave wattage).
- Allow the potato to cool slightly and peel. Grate into a bowl.
- Dry fry the coriander seeds, cumin seeds, fenugreek seeds until they begin to give off their aroma (a few minutes). Place in a spice grinder or pestle and mortar and reduce to a powder.
- Add all the spices to the potato and mix well. Add salt to taste.
- Form the mixture into balls and then roll them into chunky cylinders between your hands.
- Heat oil in a saucepan or deep-fat fryer and deep fry the Tater Tots until browned.
Coriander/fenugreek/cumin:
Garam masala and chilli powder:
Spices mixed into potato:
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