Spicy Spud Balls
These spicy spud balls are packed full of flavor with fresh herbs, spices, oats and red potatoes. They are incredibly delicious and nutritious with a nice crunchy outside. I've made many versions of balls and burgers using beans and grains but never potatoes. So why not try it! I can honestly say they were way better than I'd expected them to be and a big hit with my taste tester. We enjoyed eating them with pasta, salad and just by themselves with sauce.
Servings: 12
Calories: 104kcal
Ingredients
- 1 cup rolled oats I used organic sprouted oats
- 1 lb. red potatoes washed, not peeled, and chopped into quarters
- ½ cup cashews preferably raw but don’t have to be
- 6 garlic cloves peeled
- 1 TB oregano
- 1 TB basil
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup breadcrumbs I used chickpea crumbs
- Extra-virgin olive oil for brushing the balls during baking
Instructions
- Preheat oven to 400.
- Place the oats in a small bowl.
- Boil ½ cup water and then pour it over the oats.
- Soak the oats for 5 minutes until the water is fully absorbed. Set aside.
- Next, add the cashews and garlic to the food processor.
- Process until finely chopped.
- Place the chopped potatoes in a food processor.
- Pulse until the texture is evenly chopped and has a chunky consistency. (Don't over do it and make it mushy.)
- Transfer the potatoes to a paper towel and squeeze the moisture out. (The more water you remove the better they will be.)
- Measure 1 ½ – 2 cups of the chopped potatoes (you can save/freeze any of the remaining for another batch).
- Add the potatoes, oats, oregano, basil, onion & chili powder, cumin, salt, and black pepper to the food processor.
- Pulse a few times, just until fully combined.
- Form the potato mixture into small (1-inch) or large (3-inch) balls by rolling the dough together in your hands.
- Put the bread crumbs into a wide bowl and roll the spud balls in it until they’re covered.
- Place the balls on a baking sheet (lined with parchment or silpat).
- Bake 15 minutes on one side. Remove them from the oven and flip the balls.
- Brush with olive oil and bake for another 15-20 minutes until browned and crisp.
- Optional:
- Prepare and boil a box of chickpea pasta. When done, drain and set aside in a glass dish.
- I used a combination of marinara sauce, tomato paste, olive oil and minced garlic to create the spud ball sauce.
- Serve the spud balls with pasta, sauce and a salad. Enjoy!
Nutrition
Calories: 104kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 230mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7332IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
