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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Adapted from Je Mange la Ville, these make a great side dish for steak or salmon. So easy...made them in my toaster oven using leftover mashed potatoes...and the warm, melty cream cheese inside is a nice surprise. Ingredients:
2 cups mashed potatoes |
1 tablespoon salt |
2 garlic cloves, minced |
1 tablespoon prepared wasabi (to taste) |
salt and pepper (to taste) |
1 ounce cream cheese |
1/2 cup panko breadcrumbs |
1/2 teaspoon asian seasoning (such as oxo grind it asian blend with lemongrass and ginger) (optional) |
Directions:
1. Preheat oven to 400 degrees.
2. Add the garlic, wasabi and salt and pepper to the mashed potatoes. Get the potatoes to where you like them seasoning-wise, as the amount of wasabi will depend on the strength/age of the wasabi and how much you can handle!
3. Slice up 8 small little cubes of your cream cheese. Add the extra seasoning to the bread crumbs if you are using it and set aside in a small bowl. Prepare a baking sheet with foil wrap.
4. Form the mashed potatoes into eight 2-inch balls. Make an indentation with you finger and insert 1 cheese cube in the center of a ball, then roll it into bread crumbs and place on cookie sheet. Repeat with the 7 remaining balls, rinsing your hands as needed so the potatoes form evenly and don’t stick to the bread crumbs in your hand. It is a truly messy process.
5. Bake for 20 to 25 minutes, and serve immediately.
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