Miso Potato Balls

Some weeks I’m really prepared with Monday rolls around. This week wasn’t one of them!

We flew to Atlanta for the weekend after work on Friday to celebrate an early Thanksgiving with Kirk’s family. We celebrate with his family early every year, so that people don’t need to try to fit in several meals on the actual day.

Since I was also sick last week, I didn’t have a chance to work on this recipe until Sunday night when we got back home around 9PM. I did brainstorm the idea over the weekend and tried to keep it simple.

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The idea for this recipe was actually inspired by one of Jenn’s treats I’ve had pinned for a little while. The recipe itself is pretty different, but it sparked the idea when I needed it!

Miso Potato Balls
 
Author:
Recipe type: Side, appetizer
Ingredients
  • +For Balls
  • 6 red potatoes, peeled
  • 1½ tablespoons barley miso
  • ½ tablespoon wakame (or other seaweed)
  • ½ cup panko, divided
  • salt and pepper
  • +For Sauce
  • 2 teaspoons barley miso
  • 1 tablespoon water
  • 1 teaspoon sriracha
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and set aside.
  2. Bring water to a boil in a small pot (enough to cover the potatoes). While water heats up, peel and chop potatoes. Add potatoes to boiling water and boil for 15 minutes, or until potatoes are fork tender.
  3. Drain potatoes and transfer to mixing bowl. Mix potatoes until mostly smooth (mashed) and add miso, seaweed, and a dash of salt & pepper (to your taste). Add 2 tablespoons of panko and mix until combined.
  4. Put remaining panko in a small bowl. With your hands, roll potato mixture into balls (I tried a few sizes and preferred the small 1-2 inch balls). Roll ball in panko to coat and place on prepared baking sheet, about 1-2 inches apart.
  5. Bake in oven for 16-18 minutes, or until panko is lightly browned. Allow to cool slightly.
  6. To make sauce, mix all ingredients together in a small prep bowl. Drizzle over balls and serve!
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These balls are crispy on the outside and soft & creamy on the inside. The sauce isn’t required, but it enhances the miso flavor (and it’s yummy).

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I have a few variations of this recipe in mind already, including one with sweet potatoes that Laura might even like.

MMAZ Better With Veggies

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Questions for you:

  • How does your family celebrate Thanksgiving?
  • Do you like pinterest for recipe inspiration?
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  1. says

    I’m glad you chose miso, because it forced me to give my sweet potato salad another go! Plus now I have tons leftover and can make miso soup over and over again.
    Your recipe looks fantastic! I’ll have to try that one too!
    For Thanksgiving, we usually go to my mom’s. Not sure what we’re doing this year, or if I’ll be eating turkey. I know Greg will… right now I’m leaning towards no. I’d rather just stay in Colorado, but we fly back 2 days before. BOO!
    Lauren @ Oatmeal after Spinning recently posted…Miso-Glazed Sweet Potato SaladMy Profile

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