here’s another fun recipe with mashed potatoes. this time, it is in the shape of a ball with a surprise inside — a chicken salad! instead of deep frying, i baked it in the oven and it was just as good!
this is recipe can be considered 2 dishes in one. if you’re not in the mood do make the puffs, the chicken filling is very tasty on its own. so when you’re in the chicken salad mood, just follow the preparation step “For the chicken filling…” — you don’t even need to cook! just mix the ingredients and eat with a nice bed of greens!
- Leftover mashed potatoes, approximate 3 cups
- 1 teaspoon chili powder
- 1 egg
- 1 cup of colorful bell pepper, diced small
- 1/2 scallion, chopped small
- 1 rotisserie chicken breast, skin removed, and meat finely chopped
- 2 tablespoon freshly chopped oregano or 1/2 teaspoon dried
- 3 cloves of garlic, finely minced or 1/2 teaspoon garlic powder
- sea salt and ground pepper
- 1 cup homemade wheat breadcrumbs, store bought wheat breadcrumbs or crushed fibrous cereal
Preheat oven to 375 degrees F.
For the chicken filling, mix the peppers, chicken, scallions and oregano in another medium bowl. Add salt and pepper, to taste. Stir well to combine and reserve.
Bring out leftover mashed potatoes. Add chili powder and mix thoroughly.
Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
Lightly beat the remaining egg in a small bowl. Add the breadcrumbs or crushed cereal to a shallow bowl or plate. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the breadcrumbs for a second time. Set aside and repeat to coat all the balls. Bake the balls until golden, about 20 minutes. Arrange on a serving platter to serve.
original recipe from Cooking for Real: Chicken-Stuf’t Potato Puffs: Rellenos de Papa con Pollo
* check out other mashed potato leftover recipes i tried: