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posted: 4/1/2014 6:01 AM

Flaxseed Tater Tots

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  • Cook of the Week Melissa Cherry, a senior at Kaneland High School, adds flaxseed to tater tots to make them more healthful.

       Cook of the Week Melissa Cherry, a senior at Kaneland High School, adds flaxseed to tater tots to make them more healthful.
    Rick West | Staff Photographer

 

2 large potatoes

½ cup plain, fat free Greek yogurt

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2 teaspoons sea salt

2 tablespoons minced onion

2 tablespoons milled flaxseed

2 tablespoons parmesan cheese

1 teaspoon garlic powder

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Pierce the potatoes in several places, wrap in a damp paper towel and cook in the microwave on High for about 8 minutes. Cut into strips and let it cool.

When cool, use a cheese grater and grate the potatoes into a large bowl; discard the skins. To the bowl gently fold in yogurt, salt and minced onion.

In a separate bowl, mix the flaxseed, cheese and garlic powder. Roll the potato mixture into balls, so they are shaped like tater tots then roll each "tot" in the flax mix and place on prepared pan and bake about 30 minutes.

Serves six.

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