Inca Warrior Tots

Inca Warrior Tots (Dried Eggs)

Yield: 600g batch yields 50 tots, about 5 servings


Part 1 - Sweet Potato

Ingredients Percent (%) Grams Volume
Sweet potato, peeled, shredded 99.0 297.00 4 cups
Salt, kosher, fine 1.00 3.00 1 tsp.
Total 100.00 300.00

Part 2- Inca Warrior Tots

Ingredients Percent (%) Grams Volume
PART 1 – Sweet potato 40.89 245.36 1 1/2 cups
Red quinoa, cooked 19.97 119.81 2/3 cup
Corn kernels, IQF, chopped 15.17 91.04 1/2 cup
Red peppers, IQF, moisture reduced 12.56 75.35 1/2 cup
Egg white, dried 3.14 18.84 4 tbsp. + 1 tsp.
Cilantro, IQF, small 1.42 8.49 2 tsp.
Salt, kosher, fine 0.80 4.85 1 1/2 tsp.
Chili powder 0.69 4.14 1/2 tsp.
Cumin, ground 0.35 2.09 1/4 tsp.
Oregano, Mediterranean, ground 0.19 1.15 1 1/8 tsp.
Panko, toasted 4.82 28.88 1/4 cup
Total 100.00 600.00

Method of Production

Part 1 - Sweet Potato

  1. Wash and peel sweet potatoes before shredding on box grater and place in medium bowl.
  2. Add the salt to the sweet potato shreds and mix liberally and let stand for 15 minutes.
  3. After sweet potatoes have sat for 15 minutes, squeeze out excess moisture and place on sheet pan lined with towel to absorb any excess moisture.

Part 2 - Inca Warrior Tots

  1. Toast panko in 350° F oven for 5 minutes or until golden brown.
  2. Fold all remaining ingredients together until thoroughly combined. Cover and let set for 10 minutes to allow for flavors to combine.
  3. Remove cover from tot mixture and place 100g or ½ cup of mixture onto plastic film and roll to form 1-inch diameter log. Freeze logs and cut into 10 equal portions.
  4. Roll cut tots in toasted panko to fully coat. Freeze until ready to cook.
  5. Cook tots from frozen in a 425° F oven for 12 minutes or until crispy.

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