What You Need:
2 pounds yucca, peeled and cut into 3-inch long portions
4 quarts cups water, for boiling
1 teaspoon plus 1/8 teaspoon salt, divided
2 tablespoons thinly sliced chives
2 tablespoons nutritional yeast
1 teaspoon baking powder
3/8 teaspoons freshly ground black pepper, divided
1-1/2 cups panko breadcrumbs
Additional salt and pepper to taste
Nonstick cooking spray
Ketchup, for serving
What You Do:
1. In a large pot over high heat, add yucca, water, and 1/8 teaspoon salt. Boil for 80 to 90 minutes or until soft. Drain and return yucca to pot. Heat yucca on low for about 1 minute. Preheat oven to 475 degrees.
2. Press yucca through a potato ricer or food mill into a large mixing bowl. Discard yucca pieces that can’t be pressed. Add chives, 3/4 teaspoon salt, nutritional yeast, baking powder, and 1/4 teaspoon pepper. Using a spatula, gently fold in ingredients until just combined (do not overwork).
3. On a wide plate, spread breadcrumbs out, and add salt and pepper. Using a small bowl of water, wet your hands, and form 1 tablespoon yucca mixture into tot-sized shape. Repeat and roll tots in breadcrumbs and place on a parchment paper or Silpat-lined baking sheet pan. Spray tots with nonstick cooking spray and bake for 25 minutes or until browned. Remove from oven, season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and serve with ketchup.
Photo credit: herbalfire.com
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