Coated potato lollipops


Aperitif - Festive recipe

4 people

Prep : 120 minutes

Cook : 30 minutes


* 100 g potatoes
* 1 egg
* 25 g butter
* 1 tbsp liquid cream
* 1 pinch of nutmeg powder
* small cubes of chorizo
* mini balls of goat cheese with figs, salmon, etc...
* 1 tsp chopped chives
* 5 tbsp poppy seeds
* 5 tbsp pistachios, blanched
* 5 tbsp almonds, blanched
* 5 tbsp grated coconut
* Fleur de sel
* Pepper


Boil the potatoes for 10 minutes. Peel them and mash them with a fork, butter, fleur de sel, nutmeg and cream. Add pepper and mix well. Set aside 30 minutes in the refrigerator to harden the mash.

Put a little of the mash in the palm of your hand and insert either a cube of chorizo or a mini ball of goat’s cheese. Roll the mash between the palms of your hands to form small balls 2 cm in diameter. Set aside for 1 hour in the refrigerator.

Preheat your oven to gas mark 6/7 (200 °C).

Beat the egg into an omelette with a little salt and pepper. Quickly dip the balls of mashed potato in the egg, then roll them in the poppy seed, pistachio, coconut or almond toppings and coat them well.

Put a popsicle stick in the centre of each one. Place the lollipops in an oven dish on baking paper, stick side up and bake for 2 minutes.

After baking, present the lollipops with pretty cupcake liners, sprinkle with chopped chives and serve immediately.

Patates parmentine


Potato pie

Icone temps de préparation 35 min

Icone temps de cuisson 35 min

Festive - Autumn