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These are like tater tots – only better! For this kid-friendly dish I’ve used sweet potato instead of potato and added omega-3-rich salmon for a slightly healthier version. My kids seriously love these!
WATCH THIS RECIPE
Asian-style Sweet Potato Tots
PREP TIME
10 minutes
COOK TIME
45 minutes + cooling
SERVES
Makes 30
Ingredients
500g (1 lb) sweet potato, peeled & cut into bite-sized pieces
1 tbsp vegetable oil, plus 2 tbsp extra
1 small onion, diced
250g (8.8 oz) piece salmon, cut into small bite-sized chunks
1 tbsp soy sauce
¼ cup finely sliced spring onion
2 cups panko breadcrumbs
1 cup plain flour
2 eggs, lightly whisked
sea salt
sweet chilli sauce and/or mayonnaise to serve
Steps
Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape. Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
Preheat oven to 180°C/360°C.
When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.
AppetisersSalmonSeafoodSides
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- Seafood
- Sides
What our customers say
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RATE AND REVIEW
Lidia
April 24, 2023
My boy lived them
I made the recipe for my 14 months old boy and they were delicious!
Popular on Marion's Kitchen
Asian-style Sweet Potato Tots
|
Ingredients
500g (1 lb) sweet potato, peeled & cut into bite-sized pieces
1 tbsp vegetable oil, plus 2 tbsp extra
1 small onion, diced
250g (8.8 oz) piece salmon, cut into small bite-sized chunks
1 tbsp soy sauce
¼ cup finely sliced spring onion
2 cups panko breadcrumbs
1 cup plain flour
2 eggs, lightly whisked
sea salt
sweet chilli sauce and/or mayonnaise to serve
Steps
Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape. Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
Preheat oven to 180°C/360°C.
When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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