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I usually don't save recipes that I have to make a ton of changes to, but since my family really liked this I'm keeping it. The original recipe* calls these tater tots but they actually taste much more like hushpuppies! The original recipe calls for small slices to be fried in a bit of oil. When I did that they never firmed up, so next time I make this I'm going to flatten them into crabcake-style patties. I also had to cook these at a higher temperature and for at least double the time for them to finally brown enough to hold together, so I have also changed the temperature and timing.
Servings: 3-4
  • 3/4 cup cooked white beans (such as Great Northern)
  • 2 tbsp flaxseeds (golden for most-authentic appearance)
  • 2 tbsp ground flaxmeal
  • 1 cup cooked quinoa (K note: I cooked my quinoa with 1/8 tsp salt)
  • 1 tbsp white miso
  • 2 tbsp brown rice flour
  • 1/4 cup finely-diced onion
  • oil or oil spray for the pan
  1. Using a fork, mash the white beans in a large bowl. (If using unsalted beans, you can add a little extra miso or salt to compensate.) Mix in the remaining ingredients, except for oil.
  2. A handful of dough at a time, form 1 inch thick long logs on a chopping board. Carefully cut logs into ½ thick slices to make the tots. Or form into crabcake-sized patties.
  3. Warm a skillet over medium heat, and add olive oil or spray generously to coat the pan. Gently add tots/patties, and cook for several minutes until browned. Use a spatula to flip tots over to brown other side evenly. Cook until the outside is firm all over, a medium brown.
  4. Serve immediately with ketchup if desired, or freeze for later use.