Vegetarian bastilles, kolduny, or vegetarian stuffed potato patties with a mushroom filling

Name: Vegetarian bastilles, kolduny, or vegetarian stuffed potato patties with a mushroom filling
Yield: 1 serving
Ingredients: 1.5 pounds baby potatoes; 225 grams white button mushrooms; 1 yellow onion; ½ teaspoon paprika; ½-1 cup gluten-free breadcrumbs; black pepper; salt; vegetable oil

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Vegan, gluten-free

Vegetarian bastilles, kolduny, or vegetarian stuffed potato patties with a mushroom filling

Ethan Patterson

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

1.5 pounds baby potatoes variety Baby Boomer
225 grams 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

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Instructions

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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.