Tatter Tots
(20 Mar 2017)

Tatter Tots Expresso

Tatter Tots
Recipe by Mary Rolph Lamontagne
Makes 8 pieces
1 cup potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes)
kosher salt and cracked pepper to season
1 tablespoon chickpea flour
1 tablespoon chopped chives
1 tablespoon chopped parsley
¼ cup sharp white cheddar cheese, finely grated
¼ cup canola or grapeseed oil
Pre-heat oven to 180C
With a box grater, grate the potato flesh into a medium bowl.
Add the rest of the ingredients and stir gently.
With your hands, form small log shaped tater tots (4cm long).
In an oven-proof pan, heat up oil and gently place the taters in the hot oil. Cook until they are brown on all sides then finish off in oven for 3-5 minutes.
Serve with sweet chili dipping sauce.

Sweet Chili Dipping Sauce
Makes 1/3 cup
How could this sauce not be good when the base is yoghurt and a South African favorite, sweet chili sauce!
2 tablespoons sweet chili sauce
⅓ cup plain Greek yogurt
1 tablespoons chopped cilantro
¼ tsp. ground cumin
Salt and pepper to taste
Mix the ingredients together in a small bowl
Let sit for a few minutes before serving with potato skins.
Can be kept in the fridge for a few weeks but it will never last that long!





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