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
- Wash and peel sweet potatoes before shredding on box grater and place in medium bowl.
- Add the salt to the sweet potato shreds and mix liberally and let stand for 15 minutes.
- 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
- Toast panko in 350° F oven for 5 minutes or until golden brown.
- Fold all remaining ingredients together until thoroughly combined. Cover and let set for 10 minutes to allow for flavors to combine.
- 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.
- Roll cut tots in toasted panko to fully coat. Freeze until ready to cook.
- Cook tots from frozen in a 425° F oven for 12 minutes or until crispy.
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