Sweet Potato and Carrot Tots

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Carrots

  Raw

  1 large or 72g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  ½ cup or 34g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  ¼ tsp or 0.5g

Directions

1. Preheat oven to 375 degrees and lightly spray a sheet pan with olive oil. Set aside.
2. Peel and cut sweet potato and carrot into 3 or 4 large chunks.  Place them in a food processor fitted with a metal blade and process until finely chopped into rice-size pieces.
3. Heat a large skillet over medium heat, spray the pan with oil and add the chopped vegetables. Cook, stirring for 5 minutes, until softened. Transfer to a large bowl with the slightly beaten egg, panko, mozzarella, onion powder, garlic powder, paprika, salt and pepper and stir with a spatula to ensure it is evenly combined. Add up to 2 tbsp more of panko to make sure mixture isn't too wet.
4. With your hands, gently form sweet potato-carrot mixture into small rectangular pieces, pressing and rolling them firmly together about 1 tablespoon each.  Evenly space them on prepared sheet pan, spray with olive oil and bake for 10 minutes.  Remove from oven, using small spatula, flip each over, put them back in the oven and bake for 10-12 more minutes, or until brown and crisp. Makes around 30 tots.