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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.
Prep Time15 mins
Cook Time30 mins
Course: Main Dish
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
Spud Balls (14)

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