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Author Notes: This is an adapted version of what in Iran we call Potato Piroshki which consists in a dough of mashed potato and eggs filled with mince meat sauce and then deep fried. My version however is meat free, egg free and baked. and It tastes just as delicious if not more so. Plus It's good at any temperature, unlike the fried meaty one. I served it with a spicy salsa made with sundry tomatoes and pickled onions. —Saghar Setareh
Makes 11 stuffed potato balls
For the dough
- 1000 pounds potatoes, whole
- 3 tablespoons bread crumb
- 2 teaspoons Turmeric
- 2 tablespoons grated parmesan cheese
- Salt, to taste
- black pepper, to taste
- 1 teaspoon lemon zest
For the filling
- 300 grams mixed mushrooms
- 70 grams lentils (or 5 tbsp of cooked lentils)
- 1/2 big onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon finely chopped parsely
- 1 tablespoon Tomato paste (the thick one)
- 4 teaspoons turmeric
- 1 teaspoon sweet paprika
- 4 walnuts, chopped coarsely
- 1 cup bread crumb
- 5 sundry tomatoes in oil
- 4 small pickled onion
- 2 tablespoons extra virgin olive oil
- 1/3 inch ginger root
- 1 tablespoon lemon juice
- chilly powder, to taste
- A splash of water
- Parsley leaves for garnish
- more e.v. olive oil for baking
- Boil the potatoes with the skin on until very tender. Drain and set aside to cool. Mash the potatoes, add 2 tbsp of parmesan cheese, 3 tbsp of bread crumb, 2 tsp of turmeric, fresh lemon zest, salt & pepper to taste and set aside. The mash should be neither too runny nor solid.
- Place the lentils in a pan and cover with water and cook for about 20 minutes or until tender. Obviously, skip this step if you use canned lentils.
- Heat 1 tbsp of e.v. olive oil in a pan. Chop your mushrooms very finely to resemble mince meat and cook in the pan until they sweat and the water is absorbed. At this point add the tomato paste. When the color begins to change (after about 3 or 4 minutes) add the lentils, 2 tsp of turmeric, 1 tsp of sweet paprika and coarsely chopped walnuts. Stir well and turn off the heat. Let it cool, the add the finely chopped parsely.
- Preheat the oven to 200° C/ 400° F, gas 6. On a platter, mix bread crumbs with the remaining 2 tsp of turmeric, salt and pepper. Take some of the dough (about the size of a golf ball), spread it on the palm of your hand, put 1 or 2 heap tsp of the filling in the middle. Close the ball by pushing the edges of the dough on the top of filling. If it doesn't cover add a little more potato dough. The ball should be sticky. Gently roll it in the platter of seasoned bread crumb until well covered. Place on a greased baking trey. Use baking parchment if you prefer. Repeat this until you finish the dough. (If the filling is left over you can eat it on top of crostinis.)
- Drizzle a good amount of e.v. olive oil on top as this is the only fat we're using for potatoes. Bake for 20-30 minutes or until gold.
- You can serve them hot, warm or even cold. The cooler, the more solid is dough.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0