About this recipe

✨

Recipe highlight

Why you’ll love it

Crispy potato bites, salty cheese, fresh herbs, paprika, and cool garlic yogurt make this Balkan appetizer golden, creamy, and made for dipping. 🧄

Ingredients

• Potato cheese bites 🥔 dairy
• 🥔 650 g potatoes, peeled and diced (4 medium / 1.43 lb)
• 🧀 160 g white brined cheese or feta, crumbled (1 cup / 5.6 oz) dairy
• 🥚 1 large egg (1 egg / about 55 g) egg
• 🍞 60 g fine breadcrumbs (¾ cup / 2.1 oz)
• 🌿 20 g fresh parsley, finely chopped (½ cup loose / 0.7 oz)
• 🌿 10 g fresh dill, finely chopped (¼ cup loose / 0.35 oz)
• 🧄 2 garlic cloves, finely grated (2 cloves / 0.35 oz)
• 🌶 3 g sweet paprika (1 tsp / 0.1 oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Crispy coating ✨
• 🍞 90 g fine breadcrumbs (1 cup / 3.2 oz)
• 🌽 30 g cornmeal, fine or medium (¼ cup / 1 oz)
• 🌶 2 g sweet paprika (¾ tsp / 0.07 oz)
• 🫒 45 ml olive oil or sunflower oil, for brushing (3 tbsp / 1.5 fl oz)
• Garlic yogurt dip 🧄 dairy
• 🥛 220 g Greek yogurt or thick plain yogurt (1 cup / 7.8 oz) dairy
• 🧄 1 garlic clove, finely grated (1 clove / 0.17 oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🫒 10 ml olive oil (2 tsp / 0.3 fl oz)
• 🌿 10 g fresh dill, finely chopped (¼ cup loose / 0.35 oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• To serve 🍋
• 🍋 Lemon wedges
• 🌿 Extra parsley
• 🌶 Small pinch of paprika
• 🥖 Warm flatbread or crusty bread gluten

Preparation

• Boil the potatoes 🥔 Place potatoes in salted water and boil for 16 min, until tender. Drain very well and let them steam-dry for 5 min so the mixture does not become wet.
• Mash the base ✨ Mash the potatoes until mostly smooth. Add cheese, egg, breadcrumbs, parsley, dill, garlic, paprika, salt, and black pepper. Mix for 1 min until thick and shapeable.
• Chill the mixture ❄ Cover the bowl and chill for 20 min. This helps the bites hold their shape and gives the breadcrumbs time to absorb extra moisture.
• Shape the bites 🧀 Heat the oven to 220°C (425°F). Shape the mixture into 22 small oval bites, about 35 g each (1.2 oz).
• Coat for crunch 🍞 Mix breadcrumbs, cornmeal, and paprika in a shallow bowl. Roll each bite in the coating, pressing gently so the outside becomes evenly covered.
• Bake golden 🔥 Place the bites on a lined baking tray. Brush with oil. Bake for 18 min, turn carefully, then bake for 7 min more, until golden and crisp on the edges.
• Make the dip 🧄 While the bites bake, mix yogurt, garlic, lemon juice, olive oil, dill, salt, and black pepper in a bowl. Chill for 10 min so the garlic softens into the yogurt.
• Serve hot 🍋 Serve the crispy potato cheese bites hot with garlic yogurt dip, lemon wedges, parsley, paprika, and warm bread.

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