4 creamer potatoes, peeled and boiled
1 cup vegan feta, crumbled (I like Trader Joe’s)
½ cup vegan parmesan, shredded (I like VioLife)
JF Compound Butter
2 eggs, whisked
2 Tbsp almond milk
Almond flour, to coat (sub keto breadcrumbs)
Avocado oil spray, for cooking
¾ cup unsalted vegan butter, at room temperature (I like Miyoko’s)
1 tsp JF Spicy Salt
3 garlic cloves, chopped
1 Tbsp chives, chopped
1 Tbsp Italian parsley, chopped
4 turns of fresh cracked black pepper
In a small bowl, combine your vegan butter, JF Spicy Salt, garlic cloves, chives, parsley, and cracked black pepper. Place your mixture onto a sheet of parchment and mold it into a log. Place this in the freezer to consolidate. When just frozen, slice into ~12 cubes (you wont use all of them) to create the inserts for our potato mixture.
Pour your almond flour into a shallow bowl. Set aside.
In a separate bowl, whisk both eggs and the almond milk together. Set aside.
In a large bowl, mash your boiled potatoes. Work in both the vegan feta and vegan parm. Form this mixture into 4-6 balls, depending on size.
Creating an assembly line, coat each in the almond flour, then dredge in our egg wash, and finish for a final time in the almond flour.
Three at a time, place these into the air fryer, coat with avocado oil spray, and cook on “Max Crisp’ for 8 minutes. Spray an additional coat of avocado oil after 5 minutes have elapsed.
Enjoy warm with hot sauce and your choice of protein.