Crispy Vegan Mashed Potato Balls
Crispy on the outside and creamy on the inside, mashed potato balls are a comforting side dish!
Servings: 30 Servings
Calories: 45kcal
Ingredients
- 3 russet potatoes , peeled and cubed
- 2 ounces dairy free cream cheese , I used Tofutti
- 2 Tablespoons dairy free milk , I used unsweetened almond milk
- 1 Tablespoon dairy free butter , I used Earth Balance
- 1/2 cup dairy free cheddar cheese , I used Follow Your Heart
- 1 Tablespoon green onion , chopped
- 1 teaspoon minced dried onion
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper , just a dash
- 1/4 cup aquafaba*
- 1 1/2 cups Panko breadcrumbs , I used Geffen cornflake crumbs
Instructions
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook for 20 minutes or until fork tender. Drain.
- In a large mixing bowl, mash the potatoes. Beat in cream cheese, milk, butter. Stir in onion powder, garlic powder, minced onion, salt and pepper. Stir in cheddar cheese.
- Place aquafaba in shallow dish and cornflake crumbs in a different shallow pan.
- Shape potato mixture into 1 ½ inch balls. Dip potato ball into aquafaba then roll in breadcrumbs. Place on parchment lined baking pan. Bake at 400 degrees for 18-20 minutes until crisp.
Notes
- *aquafaba is the liquid in a can of chickpeas. Drain chickpeas and reserve the liquid for this recipe. Save chickpeas for another use, like our garlic roasted chickpeas.
Nutrition
Calories: 45kcal