***Don’t forget to check out my Quinoa Egg Noodles post today, which I made with my personal set of the two KitchenAid Stand Mixer Attachments. KitchenAid is graciously giving away a second set of attachments (Grain Mill and Pasta Press) to one of my lucky readers! Wahoo!***
For this month’s The Secret Recipe Club, I was assigned an extraordinarily cool site, The Haggis and the Herring. I had a really tough time choosing a recipe after I’d narrowed it down to Aloo Mutter Butter Paneer, Cheese Antojitos and Baked Potato Ball Curry. They all sound wonderful to me, and I had to bring in Mr. Meaty to choose what we’d make since I couldn’t decide myself. He picked Baked Potato Ball Curry, which honestly I think we’ll be calling “Tater Tot Curry” around here. I cannot even believe how delicious the little baked potato balls turned out. I could eat them even without the curry sauce…and believe me, I LOVE curry sauce.
Now, because our 3-year-old, Bug, hates regular potatoes and Mr. Meaty hates sweet potatoes, we actually ended up doing 2/3 regular white Russets and 1/3 sweet potatoes, in separate little potato balls. Both were tasty, but I preferred the Russet variety.
Recipe Source: VeggieConverter.com
Recipe adapted from Baked Potato Ball Curry.
Absolutely heavenly. The girls had theirs without curry sauce and loved them (Bug just the sweet potato tots and Goose liked both). My husband and I loved the whole dish (and I liked the sweet potato tots, too). A definite repeat. Thanks so much to Daniel (and his friend Niya) for the recipe. Fantastic.
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