Coconut crusted savoury bites

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I realised the other day that I boast how much I love veggies, but I seldom share veggie recipes with you.

 

We all have our favourite veggies; mine is most definitely butternut! I could seriously just eat butternut all day, every day. When I was younger I went through a ‘green beans’ phase, where all I wanted was green beans with my dinners. I never said I was a normal kid/person… Having gone on a tangent about my favourite veggies, this recipe does not have either butternut or beans in.

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This recipe has another favourite of mine; mushrooms. My Dad hates mushrooms, and when I was younger I used to follow suit and avoid them; until my Mom showed me the light and the way! I was so shocked my Dad never liked mushrooms. When we ordered take out, Mom and I went for the mushroom burgers while Dad remained with the normal barbeque. I’d try sneak one of my mushrooms in his burger while he was distracted; I was only trying to show him how wrong he was about them. I mean how could you not like mushrooms? Unfortunately, Dad didn’t appreciate my persistence; so I eventually gave up on the idea and rather enjoyed knowing there was always lots of mushrooms for me when they did get cooked at home.

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This week I got a bit creative in the kitchen and made up these savoury bites. Much like a fish cake, instead I substituted the fish for mushrooms, onions and garlic. It is best to make the mixture, allow it to cool so you can roll them into balls and leave in the fridge to set for a while. That way when it comes to frying them, the mash doesn’t dissolve into mush.

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Ingredients:

½ Cup desiccated coconut
½ cup bread crumbs
3 large potatoes, peeled and boiled
½ onion, finely chopped
½ teaspoon crushed garlic
½ Punnet button mushrooms, finely chopped
3 Tablespoon Butter
Oil for shallow frying
1 teaspoon Dried Italian herbs
Salt & pepper
100g Cheddar Cheese, cut into small blocks

Instructions:
1. In a pot, melt 1 Tablespoon butter and fry the onions. Once the onions are soft, add in the mushrooms and garlic. Fry until the mushrooms are softer.
2. Once the potatoes have been boiled and are soft, strain the water from the pot, and mash up the potatoes.
3. Add in the mushroom onion mixture to the mashed potatoes.
4. Add a lot of salt and pepper and dried Italian herbs for extra flavour.
5. Set the pot aside to allow to cool.
6. In the meantime, melt the other 2 tablespoons of butter and allow to cool. In a separate bowl add the coconut and breadcrumbs together; mix evenly and set aside for later.
7. Once potatoes have cooled down, scoop about a tablespoon of potato, place the small block of cheese in the middle and roll the potato into bite size balls. Place the bites on a tray; set in the fridge for at least 30 minutes (ideally try let them set for an hour).
8. When the potato balls have set in the fridge, heat a pot of oil.
9. While waiting for the oil to heat up, coat the potato balls in the butter then in the breadcrumbs and coconut mixture.
10. Once coated pop them into the hot oil and fry until golden brown.
11. Coat and fry the potato balls until all have been fried and are golden brown.

 

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