Delicious mini potato pandoros with a gooey provola center, perfect as an appetizer or a tasty main dish.
Step 1 of 6: Boil the potatoes in plenty of salted water until soft.
Step 2 of 6: Mash the potatoes and mix them with the grated Parmesan, the egg, and a pinch of salt.
Step 3 of 6: Shape the mixture into balls, placing a piece of provola in the center.
Step 4 of 6: Roll the balls in breadcrumbs to coat them evenly.
Step 5 of 6: Arrange the balls on a baking tray lined with parchment paper and brush them with a drizzle of EVO oil.
Step 6 of 6: Bake in a preheated oven at 200°C for about 20-30 minutes, until golden.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving134 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 652 kJ156 kcal | 488 kJ117 kcal |
| Fat | 5.55 g | 4.16 g |
| of which saturated fatty acids | 3.02 g | 2.26 g |
| Carbohydrates | 18.09 g | 13.55 g |
| of which sugars | 0.49 g | 0.37 g |
| Fibre | 1.6 g | 1.2 g |
| Protein | 8.58 g | 6.43 g |
| Salt | 0.16 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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