Although these are not tater tots from the frozen food isle, they have a very similar taste and texture from the shredded turnips. This is also an all-in-one meal, so it is easy to eat at school or in the car.
46 g raw egg whites, whipped into stiff peaks
26 g mayonnaise, Hellman’s
21 g raw turnip, shredded
12.3 g walnut oil
8 g pecans, ground fine
6 g parmesan cheese, block style, shredded
Optional: salt/pepper, pinch of garlic powder
Preheat the oven 350°F. After measuring all ingredients on a gram scale, combine and mix well. Drop teaspoon-sized mounds onto a silicone- or parchment-lined baking sheet. Bake for about 20–25 minutes until they are cooked thoroughly.
Notes: You could use the allotted mayonnaise for a dipping sauce instead of cooking it into the meal or ask your dietitian if you would like to add a dipping sauce such as low-sugar ketchup or mayonnaise.
