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.
Course Breakfast, Dinner, Lunch
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
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Renee Press
4mediumRusset potatoes, unpeeled and chopped
1cupof yellow onion, finely chopped
3cloves garlic, finely chopped (or more to taste)
3Tablespoonsof olive oil
1/2cupof potato starch
1/2cupof chickpea flour (or all purpose flour), more as needed
1/4cupof nutritional yeast
3/4teaspoonof baking powder
1 1/2teaspoonsof salt (or more to taste)
1/8teaspoonof cayenne pepper
1/4cupof fresh parsley, finely chopped
1 1/2cupsof sesame seeds, or as needed
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.