Recipe:
- 4 medium Idaho potatoes
- 2 tsp corn flour
- 1/2 cup cornmeal
- 1 clove garlic, minced
- 1/8 cup sweet onion, chopped
- 1/8 cup green pepper, chopped
- 1 stalk young green onion, chopped
- 1 tsp dried chives
Tomato Sauce:
- 1 cup unsalted plum tomato sauce with basil, crushed
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp rosemary, dried
- 1 tsp cilantro, dried
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 tsp savory, dried
- 1 tsp marjoram, dried
Greens:
- 1/2 cup chopped lacinato kale
- 1/2 cup baby spinach
1. Peel, chop and steam potatoes in steam pot until fork tender.
2. Blend 2 teaspoons of corn flour with 1/2 cup of water to make "corn milk".
3. Pour unsalted tomato sauce into saucepan on low heat, add spices and let simmer for 10-20 minutes. (Stir frequently)
4. Sauté chopped kale and baby spinach in frying pan on low heat.
5. Place fork tender potatoes into bowl and mash (with potato masher) until smooth.
6. Stir homemade "corn milk", sweet onion, green pepper, green onion, garlic and chives into bowl of mashed potatoes.
7. Place one heaping tablespoon of mashed potato mixture onto hand, with both hands, gently mold mashed potato into a 2 inch in diameter ball.
8. Repeat step 7 until bowl of mashed potatoes is empty.
9. Pour and spread cornmeal over baking sheet.
10. Roll each ball of potato over cornmeal mixture until evenly coated.
11. Preheat oven to 450 Degrees
12. Bake for 15 minutes, turn over, bake for an additional 15 minutes or until golden brown.
13. Remove from oven and serve with tomato dipping sauce and greens.