Sweet Potato Cookies in Parmesan Coating from the Plank
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with griddle, small frying pan, potato ricer or masher, cedar plank
Ingredients
• 750 g sweet potatoes
• 4 tbsp milk
• 1 egg, beaten
• approx. 1 tbsp potato starch
• Salt
• Pepper
• 1 shallot, finely chopped
• 2 tbsp fresh wild garlic, finely chopped
chopped (or basil)
• 60 g pine nuts
• 100 g freshly grated Parmesan cheese
• 70 g melted butter
Fancy a Petromax fire pan?
preparation
Peel the sweet potatoes and cut them into small pieces. Cook in salted water for about 10-15 minutes, until soft. Meanwhile, toast the pine nuts in a small pan without oil, then chop them.
Press the hot sweet potatoes through a potato ricer into a bowl, or alternatively use a potato masher. Thoroughly mix with the egg, pine nuts, shallot, wild garlic, and 2 tablespoons of Parmesan cheese. Add a little potato starch for binding, season with salt and pepper, and form the mixture into 16 balls.
Place the remaining Parmesan on a plate. Dip each ball first in the melted butter and then roll it in the Parmesan mixture. Let it rest in the refrigerator for at least 2 hours.
Prepare a grill with a lid and preheat it to approximately 160 to 180°C. Evenly distribute the meatballs on the cedar plank and grill indirectly with the lid closed until they have a nice golden-yellow color.
Note: Sweet potatoes are available all year round and are among the most important staple foods worldwide: behind maize, rice, wheat and others, they rank 7th with an annual production of 140 million tons.
Recipe by Klaus Wachter
Klaus Wachter has been pursuing his greatest passion, cooking and grilling, on Mallorca for over 15 years. During this time, he has specialized in everything related to outdoor living, from luxurious outdoor kitchens to simple grills. His philosophy on Mallorca: "The deeper meaning of grilling lies in refining everything essential and burning everything inessential!" www.1-bbq-house.com Recipe from FIRE&FOOD issue 02/2016
