Crispy Stuffed Potato Balls with Field Roast Creamy Original
Ingredients
- 1/2 block of Field Roast Creamy Original, sliced into 12 pieces
- 1 lb potato (Russet), skin removed and cubed
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped broccoli stem
- 2 tablespoons finely chopped carrot
- 1/2 teaspoon garlic powder
- 2 tablespoons toasted cashews, finely chopped
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/3 cup oat milk
- 1/3 cup cornstarch or all-purpose flour, plus more for binding
- Neutral oil
Sauce
- 1 garlic clove, sliced
- 1 Thai chile, sliced
- Handful of Thai basil
- 1/4 cup water
- 2 tablespoons vegan fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
Preparation
Boil the potato cubes in a tall pot with enough water to cover until fork-tender, about 10 minutes. Drain the water and mash the potatoes into a fine paste. Season with garlic powder, salt, and pepper.
Heat a large skillet with oil and sauté the onion until translucent. Add carrot and broccoli and cook for another minute.
Combine the onion and vegetable mixture with the mashed potato. Add chopped cashews, salt, and pepper. Mix well. Add 2 tablespoons of cornstarch and mix again. Divide the mixture into 12 equal portions.
Take a portion of the mixture on your palm, flatten it, and place a cheese cube in the middle. Seal the sides and roll it into a ball.
Prepare a dredging station with three separate plates: flour, milk, and breadcrumbs. Coat each potato ball in flour, then dip in milk, and roll in breadcrumbs. Gently pat to adhere. Repeat for all potato balls.
In a separate skillet, heat oil for frying. Fry the potato balls in batches until golden brown and crispy. Drain excess oil on a paper towel.
For the sauce, combine sliced garlic, Thai chile, Thai basil, water, vegan fish sauce, soy sauce, and sugar in a saucepan. Cook until the flavors meld together.
Serve the crispy potato balls with the sauce for dipping.
