What do you usually use potatos for? That’s cool! You should try something new: Like these delicious potato nuggets filled with onions and parsley.
The dough is made of mashed potatos, onions, flour, salt, pepper and parsley. As you can see, only a few basic ingredients. But the combination of these, baked in the oven make this potato wedges a hearty, delicious filling snack.
In addition the plantbased yogurt dip, seasoned with mustard and garlic, perfectly complements the nuggets with its freshness. Though you can leave the garlic (and / or the mustard) away if you like.
These nuggets are the ideal snack or lunch to go, a party finger food, a childrens party or just munch them while snuggling up on your couch.
If you are not in the mood for chopping onions, you can use ready to use freezed onions or dried onions. If you find a nutmeg in you shelf – add a pinch of it into the dough.
Recipe for 12 to 14 pieces:
2 tblsp flour
7 tblsp plantbased yogurt
3 tblsp parsley (fresh oder freezed)
1 tsp salt
1 tsp pepper
20g plantbased butter
400g plantbased yogurt (not sweetened)
½ tsp salt
½ tsp pepper
½ tsp mustard
1 tsp garlic powder
Bake it: 190° celsius – 25 minutes
Peel the potatoes and cut them into quarters. Bring water in a pot to a boil add a pinch of salt and put the potatos into the water. Let them cook until they are soft.
In the meantime you can peel the onions an cut them into small pieces. In a small pan heat the butter and let the onions sweat until they ar glassy. Take the pan off the heat before the onions start to get brown.
When the potatos are ready pour off the water. And mash the potatos. Add and mix in the flour, the yogurt, the onions and the parsley, salt and pepper. Taste it and some more salt and pepper if needed.
Form the potato dough into nuggets using your hands or two spoons. Put the nuggets on a baking paper and put them on a baking tray. And put the nuggets into the oven. Bake them for 25 minutes at 190° celsius.
In the meantime you can mix the dip. Put all the ingredients, yogurt, salt, pepper, mustard and garlic powder until everything is well combined.
Ready to eat!
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