I only have a few more days until I'm done for the semester! Plans for break include: making this blog super awesome, setting up job interviews, writing a novel (haha), taking tons of pictures, spending time with family, and getting a little bit of traveling in.
1 (49 oz.) can new potatoes, drained and rinsed
3/4 cup panko breadcrumbs
1/2 cup fresh parsley, chopped
2 tbsp. olive oil
2 tbsp. plain unsweetened almond milk
3/4 tsp. paprika, plus more for sprinkling
1/2 tsp. salt (to taste)
1/2 cup tahini lime dressing (recipe below)
Instructions:1. Add the potatoes, olive oil, almond milk, and salt to a large pot. Smash the potatoes with a potato masher, and heat over medium to medium-high heat until heated through. Smash a little bit more (these potatoes should still be a little chunky though).
2. Stir in the breadcrumbs, parsley, and paprika. Let the potato and parsley mixture cool in the fridge for a half an hour (optional).
3. Once the mixture has cooled, preheat your oven to 400, and generously grease a baking sheet. Separate the potato mixture into 15 patties, 1 1/2 to 2 inches in diameter. Place each on the baking sheet, sprinkle with salt and paprika, and spray or brush with a little oil.
4. Bake the patties until golden-brown, about 15 minutes on each side. NOTE: I baked them on the bottom rack of the oven for the last 7 minutes. Serve over a bed of fresh greens, and drizzle with the tahini dressing.
TAHINI LIME DRESSING:
1/3 cup water
2 tbsp. red wine vinegar
1 1/2 tbsp. sesame tahini
2 tsp. lime juice
1/2 tsp. to 1 tsp. agave nectar
Dash of salt
Add all of the ingredients to a small container. Mix until well combined, adding more or less of each ingredient to reach desired flavor.