These little potato poppers are so delicious. They are like baked mashed potato balls -- slightly crunchy on the outside but soft and fluffy on the inside. I think this would be a very kid-friendly dish, which probably explains why it's such a big hit with us two adults who watch too much cartoons. The original recipe is from the New Laurel's Kitchen, a classic vegetarian cookbook. I have modified it so that the texture is even more fluffy and soft.
- 1/2 an onion, diced small
- 1 celery stalk, diced small
- 1 teaspoon of olive oil
- 2 cups of mashed potatoes
- 1 cup of bread crumbs (I use Panko)
- 1 cup of grated Parmesano Reggiano
- salt to taste (about 1/2 teaspoon)
- 1 cup of cooked short-grain white rice (you can use Basmati or brown rice for this, but the texture may be a little more gritty)
- 1/4 cup of tomato paste
Sweat diced onion and celery in olive oil using a non-stick pan until vegetables are soft, about 10 minutes. In a large bowl, stir to combine all of the ingredients. Form 1 to 1 1/2-inch balls and place them on a greased baking sheet. You'll make about 16 balls. You can make this recipe ahead up to this point.
Bake in 350 degree oven for 20 to 25 minutes, until golden brown on the outside. Serve with some ketchup or barbecue sauce for dipping. Yum.
We also had some grilled veggie orzo salad. It's just grilled zucchini, mushroom and eggplant mixed with some arugula and white navy beans, drizzled with some lemon juice and olive oil and seasoned with salt and pepper. Pretty simple.