Vegetarian bastilles, kolduny, or vegetarian stuffed potato patties with a mushroom filling
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5.0
15 reviews
Excellent
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Cuisine
Vegan, gluten-free
Vegetarian bastilles, kolduny, or vegetarian stuffed potato patties with a mushroom filling
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1.5 pounds of Baby Boomer potatoes
- 225 grams of white-button mushrooms
- 1 yellow onion
- ½ teaspoon paprika
- ½-1 cup gluten-free breadcrumbs I used buckwheat once, and regular breadcrumbs another time. Both resulted in an excellently crisped layer
- black pepper
- salt
- vegetable oil
Instructions
- Wash Baby Boomer potatoes and place them in a large pot. Cover with water and bring to a boil, then continue cooking until they are easily pierced through with a fork (the Little Potato Company's baby boomers take only 15 minutes from the boiling point to come to a perfectly boiled state). Remove from pot, drain through a colander, and let potatoes dry.
- While potatoes are cooking, mince an onion finely. Bring a pan to medium-high heat, add 1 TB canola oil, and sautée onion for 10 minutes until it changes colour.
- Meanwhile, finely dice mushrooms. Add mushrooms to pan along with an additional tablepsoon of oil. Let cook for 10 minutes, stirring occasionally. Season w salt, ½ teaspoon of paprika, and black pepper to taste (the pepper won't be that noticeable after you cook these).
- Mash potatoes with a fork or potato masher - this should result in a beautifully creamy puree (unsurprisingly, Creamer potatoes cream very well). Season puree with 1 teaspoon of salt and more black pepper.
- Preheat oven to 350F/ 180C.
- To form patties, wet your hands. Take a portion of the potato mash and place it in your palm, flattening it into a thin layer. Take ½ teaspoon of the mushroom mixture and place in the center of the potato; curve your palm slightly, enabling you to close the potatoes around the filling (you may need a bit more of the potato mash). This should create a puffed little ball; flatten it slightly into a patty.
- Cover a baking sheet with parchment paper, and oil it well.
- Pour breadcrumbs onto a flat plate. Brush each patty with a bit of oil, and roll it in the breadcrumbs, ensuring an even coating (do not skip this step! If you do, your patties will flatten quite a bit and will lack the crispy exterior). Place on the baking sheet.
- Bake at 350F for 20 minutes. Turn potatoes over carefully with a spatula (they can be brittle), and bake another 10 minutes.
- Remove, and serve immediately with tahini sauce (blend equal amounts of water and raw tahini, 2 garlic cloves, a generous helping of lemon juice, salt, pepper and paprika until the resulting sauce is silky smooth) - or, the truly Israeli way, with ketchup.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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