Hushpuppy Bites or Patties
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.
- 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
- 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.
- 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.
- 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.
- Serve immediately with ketchup if desired, or freeze for later use.