### TranslatedIngredients: 3 Potatoes (Aloo) - skin peeled and boiled,2 Green zucchini - grated,1 tablespoon Red Chilli flakes,1 tablespoon Dried oregano,1 tablespoon Dried Thyme Leaves,1 tablespoon Black pepper powder,1/4 cup Cheddar cheese - grated,1/2 cup Whole Wheat Bread crumbs - bread crumbs,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 30 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Zucchini Tater Tots Recipe, pressure cook the potatoes in a pressure cooker with 1/4 cup of water and cook it for at least 4 whistles.Allow the pressure to release naturally. Peel the skin of the potatoes, mash them and keep aside in a mixing bowl.Grate the zucchini and keep aside, heat a flat skillet add in grated zucchini and saute for at least 5 minutes until the moisture has evaporated.Once done add the zucchini into a bowl with mashed potatoes, sprinkle all the seasonings, (dry red chilli powder, oregano, thyme, pepper powder and salt to taste).Add in grated cheese as well and mix well till the Zucchini Tater Tots mixture comes together. Taste and see if you require any more seasonings.Start shaping them into a small rectangular shaped cutlets, coat Zucchini Tater Tots mixture evenly with bread crumbs and set aside to pan fry them.Heat a flat skillet over medium heat, place the shaped Zucchini Tater Tots on to the hot pan. Drizzle a few drops of oil over the Zucchini Tater Tots mixture and pan fry on either side till you notice a golden brown colour.The Tots will slowly crisp up and get a golden colour on all sides.Once done, remove the Zucchini Tater Tots from the pan, drain the excess oil by placing them on paper towels and transfer it to serving platter and serve hot.Serve the Zucchini Tater Tots Recipe along with a Cottage Cheese Dip Recipe With Pepper and Olives, and a Vegetarian Wrap With Olives And Cottage Cheese and serve it as an appetizer for parties.