Happy Passover! If you celebrated the last two nights, I hope they were joyous ones!! We are stuffed, exhausted but had a great time!
This year I made a bunch of new dishes (and some old favorites!!) and they all came out super deelish!! I wanted to concentrate on some kid friendly dishes that I knew the adults would love too. We had fun as a family cooking these up together. So sweet 🙂
This one was a perfect appetizer for Passover or really any party 🙂 It was a hit both nights and we are super happy to have some leftover! I doubled the recipe to make sure we would have enough and will do next time since they everyone loved them!
Mashed Potato Quinoa Puffs with Sriracha Mayo
recipe adapted from http://brazenkitchen.com
Mashed Potato Quinoa Puffs
1 lb. potatoes
1 cup cooked quinoa
2 cups very finely chopped greens such as lacinato kale, swiss chard or spinach
1-3 cloves garlic, pressed
2 tablespoons extra virgin olive oil or Earth Balance Soy-Free Spread
¼ cup almond milk or rice milk
Salt and pepper to taste
vegan mayonnaise
Sriracha
ketchup
lemon juice
- Preheat the oven to 425 degrees.
- Cut the potatoes into 1 inch cubes. Steam or boil until soft. Drain.
- Mash the potatoes well or put it through a ricer.
- Once the lumps are gone, add all the ingredients and mix thoroughly.
- Using a tablespoon, form into 1 inch balls or using two tablespoons, form the into rough “quenelles” or oblong discs. (I used a mini ice cream scoop/cookie scooper)
- Drop into parchment lined cookie sheet.
- Bake for 15 minutes. Turn the puffs and bake for another 15 minutes.
Sriracha Mayo
- Mix Sriracha and mayo to your desired spice level
- Kick up with some ketchup and lemon juice.
Marisa's Healthy Kitchen 