Don’t judge these at first look! I mean, these are hard to take a photo of ok? There is something about this tot recipe that equally makes me roll my eyes a bit and also feel quite proud of myself. I am not above a convenience food for the kids - they love Banza Mac n’ Cheese and all things Dr. Praegers and we do fish sticks and avocado in tortillas for a scrappy fish taco and everyone is happy with those things. BUT! I made a homemade tot! That is exciting and I know ya’ll have been asking for me to populate the feeding babies section with more options. The tricky part with veggie burger type doughs is that eggs, or cheese or breadcrumbs hold those bits together. These have none of those things, but will also need you to treat them gingerly because of it. Be patient, expect to have funny shapes and dirty hands and I think your littles will like these. Do not forget the ketchup and ranch.



Recipe adapted from the Natural Nurturer

A friend from Cooking Club pointed me towards this recipe and my kids are obsessed. I always have leftover rice and stock sweet potatoes so these are easy to get together. They do not have eggs, breadcrumbs or dairy, which I usually include in my veggie patties so hopefully these help some people whose kids (or selves!) are sensitive to those things. If yours are not, a sprinkle of shredded cheese in here would help them stay together. These don’t have a ton going on, so feel free to add more herbs or spice based on whom you’re feeding.


1 cup cooked and cooled brown rice (or quinoa)
1/2 cup steamed and cooled sweet potato flesh, about 1 small
2 Tbsp. flaxmeal
1/2 tsp. sea salt
2 Tbsp. brown rice flour, plus more for coating (panko or breadcrumbs work too)
dollop of pesto or chimichurri, optional
fresh parsley
avocado or coconut oil, for cooking


In a mixing bowl, combine the grains, sweet potato, flaxmeal, salt, brown rice flour, dollop of sauce if using and a small handful of fresh chopped parsley. Stir to combine. Pop the bowl in the fridge for 10-15 minutes to chill and firm up.

Heat a generous few tablespoons of oil in your pan (non-stick or seasoned cast iron suggested). Put a bit more brown rice flour in a shallow bowl. Form the sweet potato mixture into tot shapes and roll them in the flour. Your hands will get messy, just rinse between. Add them to the hot oil and continue with the remaining dough. Toast the tots on all sides, shaking the pan around, and remove them to a plate to cool.

Serve the tots with ketchup or ranch. They can be frozen and reheated in the oven at 400’ as needed.

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