Sesame Potato Puffs

BY : PUBLISHED : February 19th, 2014 UPDATED: August 18th, 2021

These potato puffs are the perfect party appetizer, they’re easy, affordable, and so snack-worthy. We give them a nice crunch by rolling them in sesame seeds, which give an excellent nutritional boost. Full of healthy fats, calcium and protein the seeds add much more then flavor. You can make these with sweet potato as well and they would be delicious. Bake in the oven until golden brown on the outside and chewy inside. Reminiscent of tater tots, knishes, and bourekas,  they make a wonderful weeknight snack as well. Serve with condiment of choice, subtly spiced ketchup works beautifully. Naturally vegan and gluten-free these work for just about everyone. Enjoy!

sesame potato puffs 1 scaled

Sesame Potato Puffs

Renee Press
These potato puffs are the perfect party appetizer, they’re easy, affordable, and so snack-worthy. We give them a nice crunch by rolling them in sesame seeds, which give an excellent nutritional boost. 
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 371 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 4 medium Russet potatoes, unpeeled and chopped
  • 1 cup of yellow onion, finely chopped
  • 3 cloves garlic, finely chopped (or more to taste)
  • 3 Tablespoons of olive oil
  • 1/2 cup of potato starch
  • 1/2 cup of chickpea flour (or all purpose flour), more as needed
  • 1/4 cup of nutritional yeast
  • 3/4 teaspoon of baking powder
  • 1 1/2 teaspoons of salt (or more to taste)
  • 1 teaspoon of oregano
  • 1 teaspoon of paprika
  • 1/8 teaspoon of cayenne pepper
  • 1/4 cup of fresh parsley, finely chopped
  • 1 1/2 cups of sesame seeds, or as needed

Instructions
 

  • Preheat oven to 400 degrees. Place potatoes in a large pot and just cover with water. Boil until mashable, 10-15 minutes. Drain, mash, and add 2 Tbsp olive oil, salt, pepper, and enough water to make creamy. Set aside to cool.
  • Saute onion and garlic in 1 Tbsp olive oil on medium heat for 5 minutes and add to potato mixture. Mix in remaining ingredients, except sesame seeds. Stir until dough like consistency is reached, adding more flour as needed. It will be moist, but you should be able to form it into little balls. It's even easier if the potato mixture is cool.
  • Place sesame seeds in separate shallow bowl. Roll potato mixture into golf ball sized balls and roll in the sesame to coat. Place them on a lightly oiled baking sheet (or parchment paper) and bake 15 minutes, then flip over and bake for another 15. They should be golden brown and crispy. Let cool slightly before serving with condiments of choice.

Nutrition

Calories: 371kcalCarbohydrates: 41gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 498mgPotassium: 825mgFiber: 8gSugar: 3gVitamin A: 307IUVitamin C: 26mgCalcium: 333mgIron: 6mg
Keyword appetizers, breakfast, budget, cheap, delicious, easy, fast, gluten free, glutenfree, healthy, inexpensive, party food, plant based on a budget, plant-based, potatoes, quick, sesame, simple, vegan, veganism, vegetarian, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press