Ingredients: 2 medium yukon gold potatoes 2 cups broccoli ¼ cup nutritional yeast 1 tablespoon olive oil Salt and pepper
Steam broccoli until crisp tender. Let cool. In a cheesecloth or clean towel, squeeze out as much water as possible.
Once the broccoli is cool, pulse in a food processor until finely chopped.
Place whole potatoes in a pan with cold water. Bring to a boil. Reduce to a simmer and boil potatoes until they are tender, about 12-15 minutes. Let cool.
Once potatoes are cool enough to handle, peel, then grate potatoes in a bowl on the the largest setting of a box grater.
Add finely chopped broccoli, nutritional yeast, and salt and pepper. Mix well.
Using your hands, make tots. Place on a parchment lined baking sheet.
Bake at 350° for 30-35 minutes, or until crispy, flipping halfway through.
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