Potatoballs-1

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I give you permission to lick your screen….done?  Good, now on to these crispy balls.   Potato balls are a pretty simple and easy appetizer that’s very versatile.   These are great if you have leftover mashed potatoes; just add a few ingredients and you have a delectable bite.   I added a bit of garlic and cheddar cheese to mine but the possibilities are endless.

Potatoballs-1-4You can add green onion, different types of cheese or bacon; you can even stuff the middle!   I love these as is but in the future will play around with the flavors.  Next time I think I will stuff it with either meat or cheese…or both.   I served these with homemade pineapple chutney that I shared with you on my Instagram and they were amazing!   The panko breadcrumbs form a crispy shell, while the inside is a soft pillow of cheesy potato goodness.   Winner!

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Potato Balls

3 cups plain mashed potato

1 tsp crushed garlic

½ tsp chopped parsley

¼ tsp black pepper

½ tsp salt

½ cup cheddar cheese (you can also use montery jack)

2 eggs + 1 egg yolk

1 cup flour

1 ½ cup panko

Oil

Yield: 20

In a large bowl mix mashed potato, garlic, parsley, black pepper, salt and cheese.  Next add egg yolk then mix well.   Beat the 2 whole eggs in a bowl and set aside.  Add flour to a plate and add panko bread crumbs to another plate.   Use a spoon to scoop up about 3 tablespoon of the potato and using your hands roll into balls.   Gently roll the ball in the flour and coat evenly; shake off excess.  Next dip the flour coated ball into the egg and coat evenly.  Let the excess drip back into the bowl.  Next roll into the panko bread crumbs then place on a baking pan.  Repeat this process.  Place the potato balls in the fridge for 30 minutes so that it can become firm.

To cook the balls: In a heavy bottom pot over medium heat place enough oil so it’s about 4-5 inches deep.  You want the oil to be deep enough to cover the balls.   When the oil is hot, remove the ball from the fridge and fry in small batches.   Fry for 2-3 minutes or until golden brown.  Once the balls are brown, place on a plate lined with paper towel to drain the excess oil.   Repeat this process until all of the balls are cooked.  Serve warm.

*Notes:  Panko bread crumbs are a Japanese bread crumb that is coarse.  This can be found in your grocery store near the bread crumbs or in the International aisle.

 

PineappleWings-1-9

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What can I say about these wings?? Crispy-check…sticky-check…sweet-check…spicy-check! What’s not love? I’ve used this marinade on chicken thighs and it’s always a hit so I decided to do switch things up a bit and use the marinade to make a sticky sauce for wings.

wings-1-2Just a few ingredients is all you need to make the sauce for the wings, it doesn’t get any easier. Did I mention how simple these wings are since there’s no frying involved?PineappleWings-1-10

The wings are baked in the oven until crispy then tossed in the sweet and spicy pineapple sauce. Oh and the sauce!!! If this sauce was on a shoe, I would eat it…it’s that good!

 

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Sweet and Spicy Pineapple Wings
3 lbs chicken wings, tips removed and cut in 2
1 tsp salt
½ tsp black pepper
1 tsp onion powder
½ tsp garlic powder

Pineapple Sauce
1 cup pineapple juice
½ cup sweet chili sauce
2 tbsp soy sauce
2 tbsp light brown sugar
Preheat oven to 425 degrees. Pat wings dry then toss with salt, pepper, onion and garlic powder until coated. Spread on a large baking pan making sure the wings don’t touch. This prevent the wings from steaming, this will help it to crisp. Place in preheated oven and bake for 45-50 minutes or until crispy. Remove from the oven and place in a large bowl. Pour sauce over the wings and toss to coat well. Serve warm.

To make the Pineapple sauce: While the wings are baking, place pineapple juice, sweet chili sauce, soy sauce and light brown sugar in a small pot over medium heat. Cook until the sauce is reduced and thick, this should take about 30 minutes.

Fishcake

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I must admit that I love a good fishcake.   While some use potato and other fillers, this version has very little filler and is made with uncooked fish. fishcake-1-3
Truthfully I would love to call it an all fishcake, but then I would be lying since there is bread crumbs in the mixture.   I chose to use just enough fresh bread crumbs to hold the fishcake together because it makes it really moist as the bread crumbs seem to melt once cooked.
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This results in a light, delicate fishcake with no detectable breading.  The fresh herbs, garlic and pepper come together really well with the fish without overpowering its natural flavor.  Fishcakes-1-3 I must point out that it’s crucial to make sure to chop the fish coarsely.   If the fish is too finely chopped or is a paste it will affect the texture of the fishcake.
Fishcakes-1-2Crispy on the outside, moist and mellow on the inside, this is the perfect fishcake.  Enjoy.

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Fish Cakes

2 lbs boneless tilapia filet

Juice of 1 lime

1 tsp thyme leave, removed from stem

2 tbsp parsley

1 scallion

3 cloves garlic

1 tbsp black pepper

¼ tsp red pepper flakes

¼ cup mayo

1 tsp salt

5 slices bread

Oil

 

Place the slices of bread in a food processor and pulse until it’s crumbly. Put the bread crumbs in a bowl.   Next place the fish in a food processor and pulse until the fish is chopped coarsely; you do not want the fish to become a paste.   If you do not have a food processor, chop with a knife.

Place the fish back into a bowl.  Finely chop the thyme, parsley, scallion and garlic then add to the bowl with the fish.  Add about 1/3 of fresh bread crumbs, black pepper, red pepper flakes, mayo, salt and lime juice and mix to combine.   Place remaining bread crumbs onto a plate.  Spoon about 1/3 cup of the fish into the palm of your hands and form into a 1 ½ inch thick patty then lightly coat the fish cake with the bread crumbs.   Place on a pan lined with parchment paper then repeat with the remaining fish.

Place enough oil in a frying pan that’s about 1 inch deep.   Heat oil over medium fire; once oil is hot, lower the heat to medium low.   Fry fish cakes for 5 minutes per side until golden brown, flipping only once.  You do not want to move the fish cakes too much or it may fall apart.   If the fish cakes brown too quickly, then lower the fire.  Once the fish cakes are golden, remove from the fire and place on a plate lined with paper towel to drain.

 

Here are other Fishcake recipes: