Recipe by: Katie Cavuto, MS, RD (Created exclusively for Potatoes USA)
"Whether you’re a professional athlete or a yoga novice, you need these Smoky Maple Potato Bites in your life. The crunchy panko crust is the perfect foil to creamy and satisfying potato center. These bites are a perfectly satisfying way to fuel your body and brain throughout the day." —Katie Cavuto, MS, RD
¾ cup diced leeks, white part only (one medium leek)
½ cup low-fat plain strained yogurt
1 ½ Tablespoons mild smoked paprika
1 Tablespoon chopped fresh oregano
3 Tablespoons real maple syrup
1 teaspoon Dijon mustard
3 large eggs, divided
¼ teaspoon fresh ground pepper, plus extra as needed
1 ½ cups panko (regular or gluten free)
Olive oil cooking spray
Prep Time: 20min | Cook Time: 30min
Add potatoes to a large pot of water and bring them to a boil. Cook, uncovered at medium-high heat for 15 minutes, or until the potatoes are fork tender. Drain the potatoes and place them in a large bowl.
While the potatoes are cooking, heat a large skillet over medium heat. Add the olive oil, leeks and 1/8 teaspoon of the salt. Cook for 4 to 5 minutes, stirring regularly, to soften. Place the cooked leeks in the bowl with the potatoes.
Add the yogurt, paprika, oregano, maple syrup, mustard, 1 of the eggs, the pepper, and remaining salt to the bowl with the potatoes and leeks. Mash the potatoes, stirring periodically, until smooth.
Place the potato mixture in the refrigerator for 30 minutes
Preheat the oven to 425˚F.
Crack the remaining 2 eggs in a small bowl and whisk.
Add the panko to another small bowl. Season with salt and pepper.
Make 2-tablespoon portions of the potato mixture and roll them into balls.
Working one at a time, dip the balls into the eggs, then dredge in the panko, pressing it to coat.
Place the balls on a baking sheet coating with olive oil cooking spray. Spray the tops of the balls with cooking spray as well.
Bake for 15 minute and then, if needed, broil then for 2 to 3 minutes to brown. Serve immediately.
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