These crispy mashed potato balls are a fun way to use hummus. If you like super spicy food, use the Supremely Spicy Sabra flavor! For the gluten free folks, swap out the whole wheat flour for gluten free oat flour. You can use any kind of block feta, but I love the tanginess and creaminess of French sheep's milk feta.
- 1 large russet potato
- 1/2 cup Roasted Red Pepper Sabra Hummus
- 1/2 cup chopped parsley
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 3-1/2 ounces feta cheese (block style, not crumbled), cut into 18, half inch cubes
- 1/2 cup whole wheat flour
- 1/2 teaspoon garlic powder
- 2 eggs, beaten
- 2-1/2 cups rice Chex (or generic) cereal
- After washing potato, prick multiple times with a fork. Microwave on high until completely cooked through, about 8 minutes.
- Completely cool the potato, peel and mash flesh in a bowl. You should have 2 packed cups of mashed potato.
- Add the hummus, parsley, olive oil and 1/2 teaspoon of salt to the mashed potato and mix well.
- Spoon the mashed potato mixture into 18 portions. The balls should be about the size of a walnut shell, but smaller than a golf ball. Take a cube of feta and form a ball around the cheese.
- Preheat the oven to 450 degrees F and place a baking mat or parchment paper on a baking sheet.
- In a small bowl, mix the whole wheat flour, 1/2 teaspoon salt and garlic powder. Place beaten eggs in a small bowl.
- Put cereal into a food processor and pulse until you get crumbs. Or, place cereal in a ziplock bag and roll a rolling pin over the bag to create crumbs. Place crushed cereal on a plate.
- Roll potato balls in seasoned flour, dip into egg and then dredge well in the crushed cereal. Place balls on sheet pan and bake until crunchy, about 15 minutes.
- Enjoy hot!