Crispy Sesame-Idaho® Potato Puffs
- 2 cups leftover Idaho® mashed potatoes, prepared from fresh or instant
- 1 large egg, beaten
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons sesame seeds
- salt and freshly ground black pepper to taste
- cooking spray
- Preheat oven to 375°F. Spray a baking sheet with cooking spray.
- In a small bowl, combine potatoes and egg.
- Using a shallow baking dish, combine the panko crumbs, cheese, and sesame seeds, and season with salt and pepper.
- Using a small scoop or one tablespoon, form the potato mixture into 30 small balls (about 1 tablespoon each) and place them in the panko mixture a few at a time. Gently turn to coat with the panko mixture and place on the baking sheet. Repeat until you’ve used all of the potato mixture.
- Bake for 30-35 minutes or until the puffs are lightly browned and firm to the touch.
Yield: 6 servings
Sugar: 1 g
Sodium: 187 mg
Fat: 7 g
Saturated Fat: 3 g
Carbs: 12 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 44 mg