Potato Balls Casserole
Potato Ball Ingredients:
- 4-5 potatoes, peeled and boiled until just tender - 10 min.
- 1/4 cup finely chopped onion
- 1 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast (I used torula flakes)
- 1/3 cup fine bread crumbs (I used herbed crumbs)
Brown Gravy Ingredients:
- 2 cups warm water
- 1 Tbsp onion powder
- 2 Tbsp cornstarch or arrowroot
- 3 Tbsp soy sauce (I used a "light" soy)
- 2-3 cloves garlic, pressed or 1/2 tsp garlic powder (I used the powder, thinking it would add some bulk to the gravy since I omitted the cashews)
- 1/8 tsp freshly ground black pepper
- 1-2 Tbsp parsley flakes (optional)
Preparation:
Preheat oven to 350° F. Finely shred the cooled potatoes with a grater or food processor.
Mix with all of the other ingredients, except the bread crumbs. (At this point you could roll mixture into balls and roll in crumbs to bake on cookie sheet - turning once) OR - Place potato mixture into casserole baking dish, and top with bread crumbs.
Bake for 15 - 20 minutes.
Serve with brown gravy (recipe below Not a spot was left! Hope you enjoy it as much as we did.
Brown Gravy Preparation:
Place 1/2 cup warm water + all the ingredients except the parsley in a blender and blend until smooth and creamy.
When creamy, add 1 1/2 cups more warm water and blend.
Pour into a saucepan and cook over medium heat, stirring constantly, until thick, about 5 min.
Add the parsley flakes after cooking, if desired.
NOTE: The gravy came out very tasty, and only slightly thickened, as we like it. I will add more cornstarch next time I want a heavier, thicker gravy.
Servings: 4Source: Pat & Tina
Submitted by: Recipe Group Member
Date: Mar 25, 1998
