The ultimate Thanksgiving comfort food–mashed potato balls filled with stuffing then breaded and deep fried to perfection!
- 3 lbs. Organic Yellow Potatoes, peeled and boiled until soft
- 1/2 cup almond milk
- 2 tablespoons vegan butter
- 8 oz vegan cream cheese (I used the Kite Hill Chive flavor)
- 1 tablespoons garlic powder
- 1/8 cup scallions, finely chopped
- 1/8 cup fresh chives, finely chopped
- 1 teaspoon fresh rosemary
- Salt + pepper, to taste
- 1 package store bought vegan stuffing (I used Arrow Mills)
- 1 cup onion, diced
- 1 cup celery, diced
- 1/2 savory baked tofu package, diced (optional)
Batter & Breading
- 1 cup unsweetened plain cashew yogurt (I used Forager)
- 1/2 cup almond milk
- Panko breadcrumbs, as needed
- Cornstarch, as needed
- 3 quarts canola oil, for deep frying
- Prepare the mashed potatoes: Add the cooked potatoes into a large bowl and mash with fork or potato masher until fluffy. Add the remaining mashed potato ingredients and mix smooth and creamy.
- Roll mashed potatoes into 1-1.5″ balls, then press each ball into 1/4″ patties.
- Prepare the stuffing: Prepare the stuffing according to the package instructions. Sauté the onion and celery with water or veggie broth in a small pan until the onions become translucent and fragrant. Add that mixture along with the tofu into the stuffing mixture and mix until uniform.
- Add 1 tablespoon of the stuffing mixture into the middle of the mashed potato patties, then enclose the stuffing by reforming the mashed potatoes into a ball. Repeat until you run out of mashed potatoes.
- Prepare the batter and breading: Add the cashew yogurt and almond milk to a large bowl and whisk together until smooth. Place both the panko breadcrumbs and cornstarch onto two separate large plates, fully covering the surfaces of each. Create an assembly line for breading by lining up the cornstarch, then cashew yogurt, then breadcrumbs—in that specific order
- Line a large baking sheet with parchment paper or a silicone baking mat. Grab a potato ball and roll it in the cornstarch, being sure to shake off any excess. Dunk it into the yogurt mixture, then roll it in panko breadcrumbs until fully coated. Set it aside on the lined baking sheet and repeat with all of the remaining balls.
- To fry: Add the oil to a deep pan or pot and bring to high heat. Once heated, place a mashed potato ball in to fry for 5-7 minutes or until golden brown, flipping as needed. Place balls onto paper towel lined plate and allow to cool slightly.
- You will have leftover stuffing to enjoy as a side dish!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Thanksgiving