1 cup quinoa flakes
1/4 cup golden flax meal canola oil1/3 cup finely chopped sweet onion
4 sweet potatoes or russet potatoes, peeled
1 Tbsp. kosher or sea salt, plus more
1 egg, beaten
1/2 tsp. garlic powder
Freshly ground black pepper
* to bump up the flavor you could add a pinch or two of cayenne pepper and smoked paprika.
Preheat oven to 375 degrees. Combine quinoa flakes and flax meal in a bowl; set aside. Place skillet over medium heat. Sparingly coat pan with oil. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Transfer onion to a bowl; set aside. Wipe out to use later.
Using your food processor, finely grate potatoes to make 4 cups. Transfer to a colander and sprinkle with 1 Tbsp. salt. Massage salt into potatoes and squeeze out the excess liquid. In a medium bowl; add egg to potatoes and mix well. Add onion, garlic powder; season lightly with salt and pepper. The mixture should resemble a potato pancake mix but be on the dry side. Using your hands, form potato mixture into 1" balls.
Roll potato balls in quinoa flake mixture. Heat skillet over medium heat. Lightly coat pan with oil. Working in batches, cook balls, turning occasionally, until golden brown, about 2 minutes on each side. Transfer tots to a rimmed baking sheet. Bake until cooked through, about 10 minutes.
These tots freeze well. Make ahead, but skip the final step. Place tots on a cookie sheet and flash freeze. I do not like to use freezer bags or anything plastic BUT that seems to be the best way to freeze. Bring Tots to room temperature before placing in skillet to avoid being splattered with oil.