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Peel the medium potato and two medium carrots. Chop the potato and carrots into small, even pieces. This will help them cook faster and more evenly. Set up a steamer basket over a pot of boiling water or use a steamer appliance. Steam the potato and carrot pieces for about 10-15 minutes, or until they are soft and easily pierced with a fork. Be sure they are fully cooked so they mash easily.
Tip: If you prefer, you can also boil the potatoes and carrots instead of steaming them. Just make sure to drain them well to avoid excess moisture.
Once the vegetables are cooked and tender, carefully transfer them to a mixing bowl. Use a potato masher or fork to mash the steamed potato and carrot together. You can mash them until smooth or leave a few small lumps for texture. Be sure to mash while they are still warm to make it easier to mix in the cheese.
Add 1 cup of shredded cheese to the warm mashed vegetables. The heat from the vegetables will help melt the cheese slightly, making the mixture more cohesive. Mix thoroughly until the cheese is fully combined with the potato and carrot mash. The cheese will act as a binder, making it easier to form the tots.
Once the mixture is well combined, let it cool slightly so it’s easier to handle. Using your hands, take small portions of the mixture (about 1 tablespoon each) and shape them into small, cylindrical “tot” shapes. You can also roll them into balls if that’s easier. Place the formed tots on a plate or tray. If the mixture feels too sticky, you can lightly grease your hands with a little oil.
Oven Method (Recommended for Baby-Friendly Tots):
Preheat your oven to 180°C, Place the tots on a baking sheet lined with parchment paper. Bake the tots for 15-20 minutes, turning them halfway through to ensure even cooking. They should be lightly golden and firm on the outside.
Pan-Frying Option (for Crispier Tots):
If you prefer crispier tots, you can lightly pan-fry them. Heat a small amount of olive oil in a non-stick skillet over medium heat. Place the tots in the skillet and cook for 2-3 minutes on each side, until golden brown and slightly crispy on the outside. Remove and place on a plate lined with paper towels to drain excess oil.
Let the tots cool down slightly before serving, especially for babies and toddlers.These tots can be served as a snack, side dish, or part of a meal. They are soft and cheesy on the inside, perfect for little ones, and tasty enough for the whole family!
Make sure the potato and carrots are fully cooked and very soft before mashing. If they are undercooked, they will be harder to mash and the tots won’t hold together well. Steam or boil them until a fork goes through with no resistance.
Mashing the vegetables while they’re still warm helps them blend better with the cheese. This also allows the cheese to melt slightly, which helps bind the mixture together.
If the mixture feels too wet or soft to form tots, let it cool completely or add a small sprinkle of breadcrumbs (if you’re okay with an additional ingredient) to absorb excess moisture. Conversely, if it feels too dry, you can add a little more cheese to make it stick together better.
When forming the tots, avoid overworking the mixture, as this can make the texture dense. Gently press them into shape with your hands.
Baking is the best option if you’re making these for babies and toddlers, as it keeps the tots soft and requires no added oil. If you want a little crispiness without frying, you can lightly brush the tots with a small amount of olive oil before baking.
For older children and adults who enjoy a crispy exterior, pan-frying is a good option. Just make sure to use medium heat and not overcrowd the pan so each tot gets an even golden-brown crust.
For babies and toddlers, make sure the tots cool down enough before serving. They retain heat in the middle, so allow them to sit for a few minutes after baking or frying.
Sweet Potato: Swap out regular potato for sweet potato for a naturally sweeter flavour and a boost of vitamins A and C.
Cauliflower: For a lower-carb option, use steamed and mashed cauliflower in place of the potato.
Butternut Squash: This can also be used in place of the potato for a slightly sweeter and creamier tot.
Zucchini: Grated and squeezed dry zucchini can be used in place of carrots. Just make sure to press out as much water as possible.
Pumpkin: Steamed pumpkin or even canned pumpkin puree can be substituted for carrots for a more autumnal flavour.
Dairy-Free Cheese: Use a dairy-free shredded cheese to make the recipe vegan or suitable for lactose-intolerant family members.
Feta or Parmesan: For a saltier, more intense flavour, substitute part of the shredded cheese with crumbled feta or grated parmesan.
Fresh Herbs: Add finely chopped fresh herbs like parsley, cilantro, or chives to the mash for a fresh flavour.
Garlic Powder or Onion Powder: Sprinkle in a small amount (½ teaspoon) of garlic or onion powder for a bit more flavour.
Paprika or Cumin: Add a small pinch of paprika or cumin for a subtle smoky or earthy flavour that complements the sweetness of carrots.
Broccoli or Spinach: You can finely chop and steam a small amount of broccoli or spinach and mix it into the mash for added nutrition.
Peas: Add a handful of steamed peas for a slightly sweeter and more textured tot.
Breadcrumbs or Panko: Roll the formed tots in breadcrumbs or panko before baking or frying for a crispier exterior.
Ground Flaxseed: For a nutritious, gluten-free coating, you can roll the tots in ground flaxseed for added omega-3s and fibre.
Red Pepper Flakes: If making tots for older family members, add a small pinch of red pepper flakes for a bit of heat.
Smoked Paprika: This adds a rich, smoky flavour to the tots that pairs well with the sweetness of carrots and potatoes.
Yoghurt Dip: Serve with a plain or herbed yoghurt dip, especially for toddlers.
Hummus: A great option for older kids and adults who want a protein-packed dip.
Ketchup or Sour Cream: Simple and kid-friendly options for dipping!
Mix in some cooked quinoa or brown rice to the mash for a heartier tot and a boost of fibre and nutrients.
Gluten-Free: Ensure that any breadcrumbs or flour you use (if adding) are gluten-free. You can also use gluten-free oats ground into flour as a binder.
Cool Before Storing: Let the tots cool completely at room temperature before storing them. This prevents condensation from making them soggy.
Store in an Airtight Container: Place the cooled tots in an airtight container. Layer them in a single layer or separate layers with parchment paper to avoid sticking.
Refrigerate: Store in the refrigerator for up to 3 days.
Reheating: Reheat the tots in the oven at 350°F (175°C) for about 8-10 minutes, or pan-fry them over medium heat for a couple of minutes per side to restore some of the crispiness. You can also use a microwave, but this may make them softer.
Pre-Freeze Individually: After forming the tots, place them on a baking sheet in a single layer. Freeze them for 1-2 hours until solid. This prevents them from sticking together.
Transfer to a Freezer Bag: Once the tots are frozen, transfer them to a freezer-safe zip-top bag or airtight container. Label with the date and store for up to 3 months.
Reheating from Frozen: Reheat frozen tots directly from the freezer. Bake them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are heated through and crispy on the outside. No need to thaw.
For Extra Crispiness: If you prefer crispier tots, lightly brush or spray them with a bit of olive oil before reheating.
Avoid Microwaving from Frozen: While you can microwave to reheat, the tots may turn out softer. Using the oven or pan-frying will give better texture, especially if they were baked originally.
Peel the medium potato and two medium carrots. Chop the potato and carrots into small, even pieces. This will help them cook faster and more evenly. Set up a steamer basket over a pot of boiling water or use a steamer appliance. Steam the potato and carrot pieces for about 10-15 minutes, or until they are soft and easily pierced with a fork. Be sure they are fully cooked so they mash easily.
Tip: If you prefer, you can also boil the potatoes and carrots instead of steaming them. Just make sure to drain them well to avoid excess moisture.
Once the vegetables are cooked and tender, carefully transfer them to a mixing bowl. Use a potato masher or fork to mash the steamed potato and carrot together. You can mash them until smooth or leave a few small lumps for texture. Be sure to mash while they are still warm to make it easier to mix in the cheese.
Add 1 cup of shredded cheese to the warm mashed vegetables. The heat from the vegetables will help melt the cheese slightly, making the mixture more cohesive. Mix thoroughly until the cheese is fully combined with the potato and carrot mash. The cheese will act as a binder, making it easier to form the tots.
Once the mixture is well combined, let it cool slightly so it’s easier to handle. Using your hands, take small portions of the mixture (about 1 tablespoon each) and shape them into small, cylindrical “tot” shapes. You can also roll them into balls if that’s easier. Place the formed tots on a plate or tray. If the mixture feels too sticky, you can lightly grease your hands with a little oil.
Oven Method (Recommended for Baby-Friendly Tots):
Preheat your oven to 180°C, Place the tots on a baking sheet lined with parchment paper. Bake the tots for 15-20 minutes, turning them halfway through to ensure even cooking. They should be lightly golden and firm on the outside.
Pan-Frying Option (for Crispier Tots):
If you prefer crispier tots, you can lightly pan-fry them. Heat a small amount of olive oil in a non-stick skillet over medium heat. Place the tots in the skillet and cook for 2-3 minutes on each side, until golden brown and slightly crispy on the outside. Remove and place on a plate lined with paper towels to drain excess oil.
Let the tots cool down slightly before serving, especially for babies and toddlers.These tots can be served as a snack, side dish, or part of a meal. They are soft and cheesy on the inside, perfect for little ones, and tasty enough for the whole family!
Suitable from 6 months
( general estimate for 1 tot )
Vitamin A (from carrots)
Vitamin C (from potatoes)
Calcium (from cheese)
Iron (small amounts from vegetables)
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