These sweet potato salmon tots are made with pantry staples, simple to whip up, and will please the pickiest (and youngest!) eaters. Serve in a lettuce cup, over a salad, or in a sandwich for the ultimate lunch!
I am thrilled to be partnering (again!) in 2018 with Safe Catch. As always, all opinions are my own – and I seriously LOVE Safe Catch’s products and mission. Thank you for supporting Hungry by Nature and the brands that make it possible!
Hello, hello!
This could be a fall thing, a back-to-school thing, or just a fun food thing; but I am sooooper into foods that remind me of being a kid.
The latest example: tots.
SWEET POTATO SALMON TOTS to be specific.
Growing up, tater tots were the best; and my favorite day of the week was Wednesday. On Wednesdays, the cafeteria served chicken balls (yes, that was a thing and now I’m totally grossed out even thinking about it) and tater tots. It was fried food heaven.
Obviously my diet has changed a little since high school.
[one_half padding=”0 5px 0 28px”]
[/one_half][one_half_last padding=”0 28px 0 5px”]
[/one_half_last]
Now my tots look a little more like this:
- canned wild pink salmon
- extra veggies like sweet potato and green onions
- cassava flour… because I’m living that GF life
And I’m loving it!
Say goodbye to the days of fried food JUNK and hello to super clean, delicious, and healthy sweet potato salmon tots! Made with Safe Catch’s Alaskan Wild Pink Salmon, these tots are a fun snack to serve your kiddos or in my case – your inner kid!
For a chance to be featured, make these Sweet Potato Salmon Tots and post a picture on social media and use the hashtag #imhungrybynature!
Print
Sweet Potato Salmon Tots
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main
- Method: Oven
Description
These sweet potato salmon tots are made with pantry staples, simple to whip up, and will please the pickiest (and youngest!) eaters. Serve in a lettuce cup, over a salad, or in a sandwich for the ultimate lunch!
Ingredients
- 1 egg
- 2 cans Safe Catch Alaskan Wild Pink Salmon (no salt added)
- 1 small sweet potato, mashed – about 1/3 cup
- 1/8 cup cassava flour
- 2 tablespoons mayonnaise
- 2 green onions, chopped
- Juice of half a lemon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all ingredients to a bowl and mix until thoroughly combined.
- Using a cookie scoop (mine was about 2 Tablespoons), scoop mixture into hands and form into a tot. Place on baking sheet. Repeat with the remaining mixture.
- Bake for 30 minutes, flipping halfway through.
- Serve with your favorite dipping sauce!
Keywords: canned salmon, sweet potato, tater tots
And don’t forget to pin this recipe for later!
Get your copy of One Bite Might Kill Me
Get my top 3 tried and true ways I deal with friends and family who question my food choices and recipes you can bring to the table that everyone will love!
These look yummy. What other flour can I use instead of cassava? I don’t have that but I have a large selection of other gf flours.
I would love to subscribe, also.
Thanks Cathy! You could use any GF flour you would like – I think almond or a GF blend would be great! And if you would like to subscribe to my newsletter, please submit your information here: https://hungrybynature.com/subscribe/
I don’t always get a chance to leave recipe reviews but I had to for this one. Thank you so much for such a quick, easy and nutritionally dense recipe! I am the proud mom of a forever-hungry 13 month old boy. There’s only a handful of foods I have a hard time getting him to eat and salmon is one. But these tots are devoured by him lol. Do you think these would freeze well? I need to stock up a good stash for him (and my husband) Lol ;).
★★★★★
thank you for the review – I am so glad you and your son love them! I’ve never tried freezing them before but I bet it would work great – just follow the recipe up until you bake (shape the tots) and freeze them on a parchment lined baking sheet so they don’t touch. Once frozen, toss them in a bag and keep them in the freezer!
You might even be able to bake them from frozen if you add a few extra minutes to the bake time! Let me know how they turn out!!
Hey Ellie!
I hope you and your family are staying safe. I tried freezing the tots after I shaped them (and didn’t bake them) and it worked like a charm! I just added a couple of minutes when baking them. I feel empowered that I have a quick salmon dish that my son likes. Thank you!!!