Spanish · Lunch
Egg and Potato Bites (Gluten-Free)
Spanish tapas of small baked bites made from mashed potato and hard-boiled egg, bound with olive oil and gluten-free breadcrumbs, seasoned with smoked paprika and parsley. Pan-crisped until golden outside and creamy within, served warm with a lemon wedge and aioli for dipping.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
435Calories
17.8gProtein
27.2gFat
32.1gCarbs
3.2gSugar
3.8gFiber
925mgSodium
421mgChol
5.4gSat Fat
813mgPotassium
85mgCalcium
2.8mgIron
1.3mcgVitamin B12
19mgVitamin C
gluten-free
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Boil the diced potato in salted water over medium-high heat for 10 minutes until tender, then drain and cool for 5 minutes.
2
Mash
Peel and chop the hard-boiled eggs, then mash with the potato in a bowl using a fork until mostly smooth with small flecks.
3
Build
Stir the olive oil, gluten-free breadcrumbs, minced garlic, chopped parsley, smoked paprika, salt and pepper into the mixture until it holds together when pressed.
4
Fry
Heat a thin film of olive oil in a nonstick pan over medium heat; fry the shaped bites for 6–8 minutes, turning every 2 minutes, until golden brown and crisp.
5
Plate
Arrange the bites on a plate with the lemon wedge and mayonnaise alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g), hard-boiled and peeled
- 11 oz311g potato
- 2 tbsp30ml olive oil, plus extra for frying
- 4 tbsp28g gluten-free breadcrumbs
- 2 tbsp8g fresh parsley
- 1 tsp1 tsp smoked paprika
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 lemon, cut into a wedge
- 2 tbsp28g mayonnaise, for dipping
