Prep the vegetables: Trim the tough ends off the Brussels sprouts and remove any yellowed leaves. Peel the potato if using russet. Rinse and pat dry.

Shred: Use a food processor with a shredding disc or a box grater to shred the sprouts and potato. Keep them separate for now.

Blanch the sprouts: Bring a pot of salted water to a boil. Add the shredded Brussels sprouts and cook for 1–2 minutes until bright green. Drain and shock with cold water to stop cooking.

Remove moisture: Place the blanched sprouts and raw shredded potato in a clean kitchen towel. Twist and squeeze firmly over the sink to remove as much liquid as possible. This step is key for crispiness.

Mix the base: In a large bowl, combine the squeezed sprouts and potato with the egg, panko, Parmesan, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using, add Dijon or chopped chives.

Adjust texture: The mixture should hold together when pressed. If it’s too wet, add more panko 1 tablespoon at a time. If it’s too dry, add a splash of olive oil or a second egg white.

Shape the tots: Scoop about 1 tablespoon of mixture and roll into a small cylinder. Press lightly to compact. Repeat with the remaining mixture and set on a parchment-lined baking sheet.

Chill (optional but helpful): Refrigerate the shaped tots for 15–20 minutes. This helps them keep their shape during cooking.

Bake: Preheat the oven to 425°F (220°C). Brush or spray the tots lightly with oil. Bake for 20–25 minutes, turning once halfway, until golden brown and crisp.

Alternative cooking methods: Air fryer: 400°F (205°C) for 12–15 minutes, shaking the basket halfway.

Pan-fry: Heat a thin layer of oil in a nonstick skillet over medium heat. Cook tots 2–3 minutes per side until crisp and browned.

Serve: Sprinkle with a pinch of salt while hot. Serve with your favorite dipping sauce.