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Crispy Horseradish & Dijon Potato & Veggie Rolls

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Rating: 5
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Crispy Horseradish & Dijon Potato & Veggie Rolls
These broiled rolls are amazingly good you won't believe that they are healthy! Great side dish. File these under "Damn, I'm good."
Crispy Horseradish & Dijon Potato & Veggie Rolls
These broiled rolls are amazingly good you won't believe that they are healthy! Great side dish. File these under "Damn, I'm good."
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 2 potatoes
  • 1 tbsp olive oil
  • 1/2 oinion diced
  • 3 cloves garlic diced
  • 3 carrots diced fine
  • 1 leaf nappa cabbage chopped fine
  • 1/2 cup spinach chopped (can use frozen thawed and drained)
  • 1 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • salt
  • freshly ground pepper
  • 4 tbsp flour
  • 4 tbsp bread crumbs
  • 2 tbsp prepared white horseradish find in refrigerated aisle
  • 1-2 tbsp Dijon mustard
Servings:
Ingredients
  • 2 potatoes
  • 1 tbsp olive oil
  • 1/2 oinion diced
  • 3 cloves garlic diced
  • 3 carrots diced fine
  • 1 leaf nappa cabbage chopped fine
  • 1/2 cup spinach chopped (can use frozen thawed and drained)
  • 1 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • salt
  • freshly ground pepper
  • 4 tbsp flour
  • 4 tbsp bread crumbs
  • 2 tbsp prepared white horseradish find in refrigerated aisle
  • 1-2 tbsp Dijon mustard
Servings:
Instructions
  1. Cut the potatoes into quarters and boil for about 15 minutes until tender. Drain and put aside in a bowl. While potatoes are cooking, go to step 2.
  2. Meanwhile, sauté onion, garlic, carrots, cabbage and turnip greens in olive oil with a tbsp of Spank it Kopita! Grecian Blend or substitute spices and a pinch of salt and pepper for about 10 minutes.
  3. Add the sautéed vegetables to the potatoes with ½ tsp salt and ½ tsp freshly ground black pepper and mash together using a potato masher. Let sit for 10 minutes to allow to cool and then add flour, breadcrumbs, horseradish, mustard and mix together thoroughly.
  4. dampen your hands and form the potato mixture into 2 inch balls and place on a greased baking tray about 1-2 inches apart. Brush the balls with olive oil or spray oil.
  5. Broil the potatoes for 10-15 minutes until they become golden brown. Start watching at 8 minutes to ensure they don’t burn.
  6. Take out from oven and let sit cool for 25 minutes. I have found that if you let them cool completely and then heat them at 350 degrees 10 minutes before serving they come out great!
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