Ingredients
Scale
- 7 medium Yukon potatoes, peeled and diced
- 1 Tbsp vegan butter (or olive oil)
- 3 Tbsp vegan chipotle sauce
- 1/4 cup whole wheat flour
- 1 Tbsp parsley
- 1/2 tsp paprika powder
- salt & pepper, to taste
- 1/2 cup vegan shredded cheese
- 1/2 cup breadcrumbs
Instructions
- Bring a pot of water to a boil. Add in the potatoes and cook them until soft. Then drain the water, place them into a large bowl and mash together until smooth.
- Add in the butter, chipotle sauce, parsley, paprika powder and salt and pepper, and combine everything with a spatula. Add in the flour and mix again.
- Take a Tbsp of potato dough at a time, roll into a ball with your hands and form a small whole in the middle. Fill in vegan cheese, bring up the sides and shape into a ball again. Repeat until the dough is gone.
- Preheat the oven to 175°C/350°F and line a baking tray with parchment paper.
- Roll each potato ball in breadcrumbs until covered, then place them onto the baking tray (at this point you can spray them with oil to make them extra crispy)
- Place in the oven and bake for 20-30 minutes, until crispy. Alternatively you can pan-fry them.
- Let cool down a little and enjoy!
Description
As in all of my recipes, 1 cup equals 250 ml.