Potato Puffs With Plantains and Yogurt

I put this post on the heels of the breakaway meatballs post because . . . it’s really the same idea! My mystery box included a few pounds of Yukon Golds, and I thought it might be fun to simply boil them, add some stuff, form balls, coat with spiced breadcrumbs, and bake. The “stuff” was Greek yogurt, a plantain that needed to be used up, fresh thyme, s&p, and an egg to bind it all. Breadcrumbs were old ciabatta, toasted coriander seeds, and s&p. Spray with olive oil and voila! They’re surprisingly light; one expects the blast of cream and cheese in such a concoction, but the only fat in them was the yogurt (ok, it was full-fat yogurt), so they had a springy, jaunty feel to them, and they perfectly complemented a rib-eye steak and some sauteed carrots.

The variations on this dish are endless: you could do pesto-yogurt combo, or just throw in tons of chopped herbs. You could add spinach that’s been cooked and wrung dry and finely chopped, or you could give it an Indian ride and saute onions in fennel, coriander, and cumin. I’m tempted to mix cooked potatoes with miso and go that route. Or, for real nirvana, mix in some rendered duck fat and plenty of salt!

It’s a good formula — if anyone tries any variations, please report back!