A delicious way to use potatoes with a crispy exterior and soft gooey interior. Perfect for any finger food occasion or to keep your guests happy with a starter. Pair it with the dipping sauce and you have a match made in heaven.
6 potatoes, roasted
30 ml (2 Tbsp) butter, melted
300 g Food Lover’s Plain Feta, roughly crumbled
30 ml (2 Tbsp) parsley, finely chopped
10 ml (2 tsp) Origanum, finely chopped
2 spring onions, thinly sliced
2 garlic cloves, minced
5 ml (1 tsp) smoked paprika
Salt & pepper, to taste
125 ml (1/2 cup) flour
1.25 ml (1/4 tsp) onion powder
2 eggs, beaten
375 ml (1 1/2 cup) panko bread crumbs
Oil for frying
180 ml (3/4 cup) Food Lover’s Canola Mayonnaise
1 head of garlic, roasted and minced
15 ml (1 Tbsp) lemon juice
1.25 (1/4 tsp) Dijon mustard
Salt & pepper, to taste
Remove the skin from the roasted potatoes and roughly mash.
In a large bowl, add the mashed potatoes, butter, feta, parsley, Origanum, spring onions, garlic, smoked paprika and seasoning and mix well.
Roll the potato mixture into 15 ml (1 Tbsp) size balls and set aside.
Place the flour, egg, and bread crumbs in separate bowls, in that order to make the dusting a little simpler.
Lightly dust each potato ball with flour, then cover with egg before dusting with the panko bread crumbs.
Heat oil in a frying pan, then fry the crumbed potato balls until golden brown. Drain on a kitchen towel.
Remember to always season food coming out of the fryer.
In a medium sized mixing bowl, combine all the ingredients and mix well
