Since 2016, the third Thursday in June has been designated World Tapas Day, a holiday I can completely get behind. After all, who doesn’t love little tasty nibbles? A snack is a snack but when you call it tapas, you are pretty much required to have a drink as well, which pushes us right into party territory.
If you agree, you might also like to check out some of my other tapas recipes. I'm particularly partial to my Garlicky Artichokes which are divine heaped on crusty bread, Spicy Squid with Bacon which also has a good hit of garlic, and the sweet and salty combination of these Chorizo Date Skewers topped with crumbled blue cheese. So good! I tasted that last one in a restaurant in Atlanta and could not wait to get home to make them again myself.
Potato Cake Grilled Cheese Nibbles
These fun little “sandwiches” can be made with your favorite herbs to flavor the potatoes but using green onion tops makes them taste like my favorite baked potatoes. In fact, sometimes I add crispy bacon to the mix. Everything’s better with bacon.Ingredients
1 3/4 lbs or 790g waxy potatoes
Fine sea salt
Fresh ground black pepper
1 medium egg, lightly whisked
Herbs of your choice
3 oz or 85g extra sharp cheddar – or your favorite flavorful melty cheese
Method
Peel the potatoes and cut into them chunks. Boil them until just fork tender, then drain and leave to air dry in the hot pot for a few minutes, lid removed.
Mash the potatoes with a potato masher until smooth. Set aside to cool to room temperature. Add salt and pepper to taste.
Now mix in the egg and the chopped herbs until both are completely incorporated.
Use a scoop or a tablespoon to divide the potatoes into about 26 pieces. I used a 2-tablespoon cookie dough scoop and got 27.
Cover the potato balls with cling film and chill them for a couple of hours.
Wet your hands to avoid the potato sticking to them then form the balls of potato into little cakes. I like to use the edge of a rubber spatula to pat the cakes into square-ish shapes. This is totally unnecessary but I think it made them look more like toast. Which makes the potato cake grilled cheese nibbles look more like tiny sandwiches. Such fun!
Slice your cheese thinly and set aside.
Put a non-stick griddle to heat over a medium flame. If your griddle is on the older side (and not as non-stick as it used to be), you might want to drizzle on a little canola or olive oil. You don’t want the potato cakes to stick.
Put the cakes a few at time on the griddle, making sure to leave enough room to get a spatula in to turn them. Cook on the first side for several minutes or until the bottom is nicely browned.
Carefully turn the potato cakes over and cook the other side till browned.
At this point I take time out from our regularly scheduled, eat-right-now recipe to offer you a party plan version for making ahead.
PARTY PLAN MAKE AHEAD: Cook all the potato cakes and refrigerate until ready to serve. Reheat in a single layer in your oven, preheated to 375°F or 190°C for about 7-10 minutes or until heated through. Top half with the sliced cheese and pop back into the oven until the cheese just starts to melt. Remove from the oven and cover the cheesy potato cakes with a plain one. Serve!
Now back to our make them/eat them recipe:
Add the cheese to half of the potato cakes and put the other half on top to make a sandwich. Since the potato cakes are hot, it will take just a minute or so for the cheese to melt.
Remove them to a platter and add the next batch of potato cakes to the griddle. Repeat process until all the potato cake grilled cheese nibbles are done. Garnish with more chopped herbs.
Enjoy!
This month’s Foodie Extravaganza party is celebrating World Tapas Day. Created by Spain, the home country of tapas, it was first declared to commemorate of their favorite snacks in 2016. It's always the third Thursday so this year get ready to party on June 20th. We are here to help with several delicious recipes. Check out the links below. Many thanks to this month’s host, Juli from Pandemonium Noshery for choosing this excellent theme.
- Patatas Bravas with Tomato Aioli from Karen's Kitchen Stories
- Flamenquín from Pandemonium Noshery
- Ensaladilla Rusa from Sneha's Recipe
- Potato Cake Grilled Cheese Nibbles from Food Lust People Love
- Spiced Beef Kabobs from A Day in the Life on the Farm
Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!
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