Here’s a great way to use up leftover mashed potatoes.
1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil
Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.
Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.
In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.
Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.
Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.