Crispy Stuffed Potato Balls

These crispy vegan stuffed potato balls are a flavorful and fun food that works as an entree, side, or appetizer. Use your leftovers: mashed potatoes, cranberry sauce, even dressing!

recipe originally published December 6, 2015

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Stuffed potato balls
   2. How to make potato balls
   3. Recipe variations
   4. Vegan stuffed potato balls recipe

 

Recipes using leftovers

While the concept of “leftover mashed potatoes” is foreign to me, I’ll gladly cook up a new batch of potatoes specifically for these crispy vegan stuffed potato balls.

This recipe includes a super tasty maple mustard jackfruit filling. We also suggest several variations to this recipe, other fillings we have enjoyed.

Wrap all of that with a blanket of fluffy mashed potatoes and crisp it all up with some panko, you have a quick and easy recipe you’ll want to make all the time!

 

How to make this recipe

Stuffed potato balls are easy to make. If you have kids that love to help in the kitchen, this is a fun project for them.

Once your fillings are ready, set up an assembly station complete with forks or spoons. Have a shallow bowl of panko crumbs. 

I just use my hands for the mashed potatoes - start by scooping just slightly larger than a golf ball size amount of potatoes, roll into a ball and flatten into the palm of your hand. Use the other hand to spoon fillings into this flat potato disc, and then shape the potato up around the filling, like a cup shape.

Scoop another small amount of potatoes and flatten as best you can with one hand, pressing this over the opening. (see this technique in the video.) Keep scooping small bits of potato as needed to fill any open spots. 

Roll the stuffed potato ball through the panko and set on the parchment lined baking sheet. Repeat this method to make the remaining potato balls.

 

Variations on this recipe

If you are making these with holiday leftovers, the flavor options are endless! In place of the shredded jackfruit, you can use dressing, vegetables like Brussels sprouts or broccoli, or chopped pieces of a holiday roast.

If using jackfruit, you can flavor that in so many ways! Buffalo jackfruit is another filling we have used for these vegan stuffed potatoes.

Look at leftover appetizers! Did you make some Caramelized Onion Dip? Or maybe Spinach Dip? Either one would make a delicious stuffed potato. We have also used this vegan Boursin cheese with some chopped broccoli - very tasty! 

Skip the filling altogether, and roll these into smaller balls. Enjoy with a marinara sauce or another favorite sauce or dip.

 

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Yield: 15 pieces

Vegan Stuffed Potato Balls

Print

these crispy stuffed potato balls are a flavorful and fun food that works as an entree, side, or appetizer - you will want these all through the holiday season! use leftover mashed potatoes, cranberry sauce, even dressing!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 yellow onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 fresh jalapeno, seeded, stemmed, and minced
• 3 tablespoons [Dijon mustard] (or stone ground)
• 2 tablespoons maple syrup
• 1 (14 ounce) can jackfruit in water or brine
• ½ cup gluten free panko or breadcrumbs
• 2 cups Roasted Garlic Mashed Potatoes
• ½ cup Ginger Cranberry Sauce

Instructions

1. Preheat oven to 400 °F. Line baking sheet with parchment.
2. In skillet over medium heat, sauté onion, garlic, and jalapeno.
3. In a mixing bowl, combine mustard and maple syrup.
4. Drain jack fruit. Carefully slice the hard middle core away from each jackfruit wedge, if you cannot break it up and shred it.
5. Transfer jackfruit to bowl with maple mustard sauce. Using two forks, shred jack fruit into smaller pieces (or chop with knife), as you stir to coat with sauce.
6. Set up assembly station: mashed potatoes in mixing bowl / cranberry sauce with small spoon / jackfruit with fork / ½ cup panko in shallow bowl; set in a line.
7. Using hands or spoon, shape 2-3 tablespoons mashed potato into a flat disc. Add spoonful of cranberry sauce and a fork of jackfruit to middle of potato disc. Form potato into a ball, closing around filling.
8. Roll through panko, coating surface of potato ball. Set potato ball onto parchment. Continue with remaining ingredients to make 12-15 tennis ball sized potato balls.
9. Bake at 400 °F for 20-25 minutes, or until golden brown.
10. Serve over a salad, or as a two-bite appetizer.

Notes

dairy, egg, soy and gluten free, vegan recipe

Variations on this recipe

If you are making these with holiday leftovers, the flavor options are endless! In place of the shredded jackfruit, you can use dressing, vegetables like Brussels sprouts or broccoli, or chopped pieces of a holiday roast.

If using jackfruit, you can flavor that in so many ways! Buffalo jackfruit is another filling we have used for these vegan stuffed potatoes.

Other filling options:

Caramelized Onion Dip
Spinach Dip
vegan Boursin cheese

Skip the filling altogether, and roll these into smaller balls. Enjoy with a marinara sauce or another favorite sauce or dip.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Jackfruit 14 Ounce x 6
• 
  Cutting Board
• 
  Global Knife Set 
• 
  2 Quart Glass Measure
• 
   Parchment Paper

Nutrition Information:

Yield:

5

Serving Size:

3 pieces
Amount Per Serving: Calories: 218

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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