Delicious soft balls of mashed potato coated in breadcrumbs and filled with a savory surprise.
Yield: 4-6 servings
Time: 45 minutes
- cookie sheet
- small bowl
- shallow bowl
- ¼ cup walnuts, toasted and finely chopped
- ¼ cup oil-packed sun-dried tomatoes, chopped
- ¼ cup olive oil, divided
- ¾ cup fresh breadcrumbs
- ½ tsp salt
- ¼ tsp pepper
- 1½ cups cold, leftover mashed potatoes
Preaheat oven to 350. Oil cookie sheet and set aside.
Combine walnuts, sun-dried tomatoes, and 1 T oil in the small bowl. Combine bread crumbs, salt, and pepper in the shallow bowl.
Wash, dry, and lightly oil your hands. Take about 2 T of mashed potato, roll into a ball, then poke a hole in it with your thumb. Stuff with about ¼ t of the walnut-tomato mixture, then smooth over with mashed potato. Roll in breadcrumbs and set on the cookie sheet.
Repeat with the rest of the mashed potatoes – you should end up with about a dozen balls.
Drizzle with the rest of the oil.
Bake 15-20 minutes, until golden.
Let cool for a few minutes before serving.
Other fillings are good too – especially if you make several different kinds so it really is a surprise filling! Some suggestions:
- caramelized onions
- eggplant caviar
- peas and corn
- pesto or pistou
- roasted garlic
- roasted red peppers
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