Low-Waste Broccoli Tater Tots

Method

1. Fill a saucepan with boiling water and place over a medium heat. Roughly chop the potato (leave the skins on) into 2-inch chunks and cut the broccoli stem into 1-inch chunks. Add the potato and the broccoli stem to the boiling water and boil for 5 minutes.
2. Meanwhile, break up the broccoli head into florets, then add them to the saucepan with the potato and broccoli stem and boil for a further 2 minutes.
3. Drain the water from the pan and leave the potato and broccoli to steam cool for as long as possible.
4. Preheat the oven to 220°C / 428°F fan and line a baking tray with baking paper
5. Meanwhile peel the onion and finely dice it. Once cool, grate the potato and broccoli stem and finely chop the florets with a knife (optional: if you want the tots to be extra crunchy, squeeze the grated/chopped potato and broccoli between a clean tea towel to remove more moisture). Then transfer the grated potato, stem and broccoli florets to a mixing bowl along with the onion and remaining ingredients. Combine with your hands until all the ingredients are fully incorporated.
6. Next take a couple of tablespoons of the mixture and shape it in your hands to form a cylinder and place it on the baking tray. Repeat until all of the mixture has been used up. Bake in the pre-heated oven for 20 minutes or until the tater tots are golden brown.