Snacks and dips

Made with potatoes, dried oregano and smoked paprika. 40 min, makes 4, 12 ingredients.

Recipe by drveganblog.com

Prep

15 min

Cook

25 min

Total

40 min

Makes

4

Ingredients

• 3 (or 600g) potatoes
• 3 tbsp cornstarch
• 2 tbsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh parsley ((plus extra for garnish))
• Salt & freshly ground black pepper ((to taste))
• Neutral oil (for frying)
• 1/2 cup mayonnaise
• 1/2 cup Sriracha sauce

Instructions

Method by drveganblog.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Boil the potatoesFill a pot with salted water and bring to a boil.Add potatoes and cook until fork‑tender, about 12–15 minutes.Drain well and return potatoes to the hot pot for 1–2 minutes to steam off excess moisture.
2. Mash & seasonTransfer potatoes to a large mixing bowl.Mash thoroughly with a potato ricer or fork until smooth.Add cornstarch, seasoning and chopped parsleyStir until a cohesive dough forms.
3. Form the ballsScoop about 2 tbsp of potato mixture and roll into a compact ball.Repeat until all of the mixture is used (you’ll have roughly 12–14 balls).
4. Fry until goldenIn a deep skillet or pot, heat 2–3 inches of neutral oil to 170 °C (350 °F).Carefully lower potato balls into the oil in batches, taking care not to overcrowd.Fry for 7–10 minutes, turning occasionally, until evenly golden and crispy.Use a slotted spoon to transfer to a paper‑towel–lined plate; season lightly with salt while still hot.
5. Make the dipping sauceIn a small bowl, whisk together mayonnaise and Sriracha until smooth and well combined. Adjust the ratio to taste—more mayo for creaminess, more Sriracha for heat.
6. ServeArrange potato balls on a platter.Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.