Ingredients:

  • 1 lb / 450 g frozen Tater Tots
  • 1 large egg, lightly beaten
  • 2 tbsp / 30 ml all-purpose flour (or fine breadcrumbs)
  • 1 tsp / 5 ml smoked paprika
  • ½ tsp / 2.5 ml salt
  • ¼ tsp / 1.25 ml freshly cracked black pepper
  • 1 tbsp / 15 ml vegetable oil
  • ½ medium yellow onion, finely diced
  • 1 lb / 450 g lean ground beef (85/15 is ideal for flavour)
  • 2 cloves garlic, minced
  • 1 tbsp / 15 ml Worcestershire sauce
  • 1 tsp / 5 ml Dijon mustard
  • ½ cup / 60 g sharp cheddar cheese, shredded
  • ¼ cup / 30 g finely chopped dill pickles (or gherkins)
  • 4 cups / 1 litre neutral frying oil OR cooking spray for baking

Instructions:

  1. Par-Cook the Tots: Place the frozen tater tots in a microwave-safe bowl. Microwave on high for 3–4 minutes until they are softened but not crispy or fully cooked.
  2. Sauté the Aromatics: Heat the vegetable oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Cook the Beef: Increase the heat to medium-high. Add the ground beef to the skillet. Break the meat up and cook until well-browned and no pink remains. Drain off all excess fat thoroughly.
  4. Season the Filling: Return the beef mixture to the pan (or use a fresh mixing bowl). Stir in the Worcestershire sauce, Dijon mustard, and the chopped pickles. Season aggressively with salt and pepper. Set aside to cool slightly.
  5. Mash the Tater Base: Transfer the softened tater tots to a large mixing bowl. Use a potato masher to lightly mash them—aim for a coarse texture.
  6. Combine the Mixture: Add the cooled seasoned beef, shredded cheddar cheese, beaten egg, all-purpose flour, smoked paprika, and the initial salt/pepper mixture to the mashed tots.
  7. Bind and Chill: Use your hands or a sturdy spatula to combine everything thoroughly until a uniform, sticky mixture forms. Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time is essential for firming the mixture.
  8. Shape the Tots: Remove the mixture from the fridge. Scoop level tablespoon amounts and roll them firmly into small, compact cylinders or balls (about 1.5 inches long). Place the shaped tots on a parchment-lined tray.
  9. Cooking Method (Frying): Pour neutral frying oil into a pot until it is about 2 inches deep. Heat the oil to 350°F (175°C). Carefully drop 6–8 tots into the hot oil (do not overcrowd). Fry for 4–6 minutes, turning occasionally, until the tots are a deep, uniform golden brown and exceptionally crispy.
  10. Drain and Season: Remove the tots with a slotted spoon and immediately transfer them to a wire rack set over a baking sheet to drain. Sprinkle immediately with flaky sea salt. Serve hot with special sauce.
  11. Baking Alternative: If baking, preheat the oven to 425°F (220°C). Lightly spray the shaped tots with cooking spray or brush with oil. Bake for 18–22 minutes, turning halfway through, until deeply golden and firm.