This dish was inspired by two of my favourite foods from since I was a child, potatoes and cheese.
It should be obvious but in case you are wondering I don’t subscribe to the “carbs are the devil” philosophy.
Potatoes are perfectly healthy vegetable to consume in reasonable amounts as part of a high nutrition plant health diet.
Cheese on the other hand, well the dairy version at least, in my opinion is the work of satan.
Luckily there are many plant based alternatives which taste delicious and should be eaten in moderation because of the fat content.
Potato balls with chilli cheese fillingPrint Recipe
- 6 potatoes
- 1 onion
- 250g slices mushrooms
- 3 small sprigs of fresh thyme
- 4 stems of fresh spinach
- 2 tins of peeled tomatoes
- 1/2 cup of bread crumbs
- garlic paste or one clove of garlic
- dried basil sprinkles
- 1 cup of plant based cheese sauce powder
- 2 cups of lite soy milk
- 1 handful of plant based cheese shreds
- 1 small hot red chilli
- lite salt
Cut the potatoes in quarters and steam them until the start to go soft. Allow to cool down.
While the potatoes are cooking, places garlic and onions in a dry frypan and cook until they caramelise. TIP - Once the onions start to brown add in half a cup of water. This will help them caramelise with the need to use oil. When cooked set aside in a dish or bowl.
Roughly cut the spinach leaves then place into the same frying pan and move around just until the start to wilt. Add in the tins of tomatoes. Season with lite salt and pepper. Stir occasionally and leave to simmer until it starts to thicken. Set aside until it's time to plate up.
Make up the plant based cheese sauce as per instructions on the packet. Also add the handful of cheese shreds and one small finely diced red hot chilli. I put less liquid in on this occasion to end up with a thicker sauce.
Place the cooked potatoes, caramelised onions, mushrooms and two shakes of dry basil into a blender. Season with lite salt and pepper. Blend on slow top medium speed until all ingredients are mixed together. TIP - Don't over blend or the mixture will turn mushy.
Roll the mixture by hand into balls.
Make a hole in the centre of each keeping the bits of potato aside.
Place a generous amount of the cheese sauce into each hold then cover over with left over bits of potato from the holes.
Role each potato ball in bread crumbs.
Bake in the oven or air fryer until they start to brown.
Serve in a bowl on top of the tomato spinach sauce and garnish with a sprig of fresh basil.