Baked vegetable tots with cauliflower and flax egg

Ingredients

• zucchini 1 large piece
• potato 1 medium piece
• cauliflower 0.5 small heads
• carrot 1 medium piece
• salt 1 teaspoon
• flaxseed 2 tablespoons
• water 6 tablespoons
• nutritional yeast 0.333 cups
• panko breadcrumbs 0.333 cups
• parsley 0.25 cups
• white onion 0.5 medium pieces
• garlic clove 2 cloves
• ground black pepper 0.125 teaspoons

Tools

• large bowl
• cutting board
• coarse grater
• oven

Instructions

1. Grate the zucchini, white potato, cauliflower, and carrot with a coarse grater into a large bowl or on a cutting board. Transfer the vegetables to a large bowl, add half of the salt, and mix. Let them sit so the salt can draw out some of the moisture.
2. In a small bowl, mix the flaxseed meal with the water and set aside to thicken.
3. Preheat the oven to 200°C (400°F).
4. Transfer the grated vegetables to a clean kitchen towel and squeeze out as much liquid as possible. Return the vegetables to the bowl.
5. Add the thickened flax mixture, nutritional yeast, panko breadcrumbs, parsley, white onion, garlic, black pepper, and the remaining salt. Mix until well combined.
6. Scoop out portions of the mixture and form them into tot shapes until all of the mixture is used.
7. Place the tots on a lined baking sheet and bake until golden brown, flipping halfway through.
8. Let the tots cool slightly and serve with your choice of dipping sauce.

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