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Middle Eastern Crispy Potatoes Stuffed with Mozzarella Jalapeno and Topped with Fresh Local Corn Salsa
2015-09-07
https://www.metro.ca/userfiles/image/recipes/pommes-de-terre-croustillantes-10336.jpg
PT15M
PT25M
PT1H00M
Cheese mix:Combine all ingredients and season.Kibbeh potato shell:Place potatoes in a medium sized pot and cover with water. Cook on medium heat until soft. Remove the potatoes from the water and peel skin off and place in a ricer to mash. Add cooked potatoes into soaked bulgur wheat and add remaining ingredients. Mix well until completely combined. Let cool completely.Grilled local corn salsa:Grill corn on barbeque in their husk, turning frequently and let them burn all over (about 10 minutes). The corn inside will still be yellow and nicely steamed. When easy to handle cut off the cooked kernels. Combine corn with red onion, cilantro and jalapeno. Season with salt, pepper and lemon juice. Add paprika and stir well.Final dish:Heat oil to 330’f in large skillet with tall sides. Form a potato ball around the cheese mixture. Add kibbeh carefully to avoid splashing oil and fry till brown (about 4-5 minutes). Take out kibbeh and transfer to a paper towel to drain. Keep warm in a low oven while frying remaining pieces
Dust with paprika and top with your favourite hot sauce. Let cool for a few minutes as cheese will be hot in the middle.
10
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Middle Eastern Crispy Potatoes Stuffed with Mozzarella Jalapeno and Topped with Fresh Local Corn Salsa
10
balls
0:15
Preparation
0:25
COOKING
1:00
TOTAL TIME
Ingredients
-
Kibbeh potato shell:
-
2
medium sized potato
-
1 cup
(200 g)bulgur wheat soak in warm water for 15 minutes then wring dry in towel
-
flour
-
1 tsp.
(5 g)ground cumin
-
1 tsp.
(5 g)ground coriander
-
1 tsp.
(5 g)sweet paprika
-
1/2 tsp.
(2 1/2 g)salt
-
1/2 tsp.
(2 1/2 g)ground black pepper
-
cheese mix:
-
1 1/4 cup
(100 g)shredded mozzarella cheese
-
3/4 cup
(75 g)grated haloumi cheese
-
2
seeded and diced jalapeno peppers
-
1/3
lemon zest
-
black pepper
-
salt
-
grilled local corn salsa
-
2
cob of corn in their husk (soaked in water)
-
1/2
red onion, finely chopped
-
2 Tbsp.
(20 g)chopped cilantro
-
2 Tbsp.
(20 g)chopped jalapeño
-
4 Tbsp.
(60 mL)olive oil
-
1/2 tsp.
(2 g)paprika
-
squeeze of lemon juice to taste
-
canola oil
-
paprika to dust
-
serve with your favorite hot sauce
-
Kibeeh potato shell recipe
-
cheese mix filling recipe
-
local corn salsa
Preparation
Cheese mix:
Combine all ingredients and season.
Kibbeh potato shell:
Place potatoes in a medium sized pot and cover with water. Cook on medium heat until soft. Remove the potatoes from the water and peel skin off and place in a ricer to mash. Add cooked potatoes into soaked bulgur wheat and add remaining ingredients. Mix well until completely combined. Let cool completely.
Grilled local corn salsa:
Grill corn on barbeque in their husk, turning frequently and let them burn all over (about 10 minutes). The corn inside will still be yellow and nicely steamed. When easy to handle cut off the cooked kernels. Combine corn with red onion, cilantro and jalapeno. Season with salt, pepper and lemon juice. Add paprika and stir well.
Final dish:
Heat oil to 330’f in large skillet with tall sides. Form a potato ball around the cheese mixture. Add kibbeh carefully to avoid splashing oil and fry till brown (about 4-5 minutes). Take out kibbeh and transfer to a paper towel to drain. Keep warm in a low oven while frying remaining pieces Dust with paprika and top with your favourite hot sauce. Let cool for a few minutes as cheese will be hot in the middle.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
