I can never understand why some people would go to a restaurant, order a bunch of food, not finish it and then NOT pack it. The only times I would do this are if I’m on vacation and/or traveling, and I physically cannot carry the food or store the food. But even THEN I’d still make an attempt to pack it and give it to someone who may need it (I do this at home in NYC and anywhere I travel). I think it’s critical for all of us to do our part. I’m not saying packing your leftover pasta is going to stop global warming altogether, but it WILL move the noodle in helping alleviate our carbon emissions.

What am I talking about? Well, if you’re perplexed then A) you’re either new to my blog (Hi! I’m Chef Priyanka – welcome!), or B) you have not watched my TEDx talk on 8 ways to live a more eco-friendly life (I talk about JUST this). I travel and eat out a lot, so when I’m not in the kitchen, I always strive to pack my food and either give it to someone who needs it, eat it myself at a later time, or one of my favs – REPURPOSE IT!

I recently went to a weekday brunch at Sadelle’s (funny enough, I had never been there even though I’m a native NYC gal and I realized why – there’s literally nothing to eat for me except for a bagel and potatoes. Which is EXACTLY what I ordered LOL). Anyways, I ordered their breakfast potatoes and they came smashed and crispy – great, but it was a huge bowl. So you know I packed those bads boys home and took ’em straight to the Chef Pri headquarters! I’ve been seeing this crispy potato balls all over the internet, which kind of look like a version of Shaboodani Waadi – a crispy potato and white tapioca pearl fritter we make. So I decided to use my leftover brekkie potatoes to make some Crispy Garlic Potato Balls! So easy, customizable and they store really well too!

Crispy Garlic Potato Balls (low-waste, vegan):

makes 10 1-inch balls 

• 2 cups leftover potatoes of any kind
• water for boiling
• 2 tbsp cornstarch
• 1-2 garlic cloves grated
• 1/4 tsp cumin seeds – freshly ground
• 2 tbsp chopped/sliced green onions
• 1 tbsp vegan parmesan cheese
• 1/2 tsp dried dill
• 1/4-1/2 tsp chili flakes
• kosher salt
• ground black pepper
• neutral oil for frying

Sweet & Spicy Dipping Sauce:

• 2 tbsp vegan mayo
• 1 tsp sriracha
• 1 tsp vegan honey

1. ONLY DO THIS IF YOUR LEFTOVER POTATOES ARE CRISPY/SAUTEED. IF THEY ARE LEFTOVER MASHED POTATOES, SO NOT DO THIS STEP! In a medium pot, fill with cold water and bring to a boil. Once boiling, add in the leftover potatoes and boil for 3-4 minutes until soft and fork tender. Drain and add to a large bowl.

2. Smash using a potato masher or ricer until finely mashed (like mashed potato) and keep the peels in!

3. Add in all of your seasonings and corn starch. Mix until incorporated and almost resembles a dough. Take about 1 tbsp worth and roll into a smooth ball. Place on a plate. Continue until you have approximately 10 balls. Please in the fridge for 30 minutes.

4. Meanwhile make the dipping sauce by mixing all ingredients together. Place in fridge to set until ready to serve.

5. Place neutral oil in a fryer safe pot and set over medium flame. Heat until it reaches 350 degrees. Carefully place 1 ball into the oil – it will bubble/froth up (this is due to the cornstarch), so depending on the size of your pot, I’d only fry 2-3 balls at a time. Fry each ball for about 5-7 minutes until golden brown. Remove and drain on a foil and paper towel lined plate.

6. Garnish with green onions and serve with dipping sauce. Enjoy!