Magnificent Jerk Potato Salad & Stuffed Jerk Potato Croquette Bombs!


Humble Potato Salad & Stuffed Jerk Potato Croquette Bombs

Ingredients:
Canadian Russet Potatoes
Butter
Saran Wrap
Nerpy's Authentic Jerk Seasoning
Boneless Jerk chicken breast
Jerk pork
Avocado
Tomato
Cabbage
Carrots
Celery leaf
Flaxseed
Crackers
Egg white
Oaks Organic Coconut Oil
Nerpy's One Drop Green Seasoning



Directions:
Pre-cook 1 Chicken Breast and about a 1/4 pound of Jerk pork Boil 2 Russet PEI Potatoes Once potatoes are soft, mash and add 2 tablespoons of butter per potato Spread saran wrap across the length of your cutting board
Place 1 tablespoon of mashed potato on Saran Wrap, place another piece of saran wrap over potato.
Press and roll mashed potato to shape(about the size/shape of a pancake) for filling.
Add a teaspoon of pre-cooked oven roasted Chicken, Jerk Pork or vegetables to center of flattened mashed potato
Use end of saran wrap to fold/shape filled mashed potato into a ball.
For Potato Salad plating cut in half and serve with your choice of mixed vegetables, we used Avocado, Steamed Cabbage, carrots & fresh tomato.
Dress with a pinch of Celery leaf and drizzle with Nerpy's Jamaican Pesto.
Next up it is time to make the Awesome Potato Croquette Bombs! Oaks Flaxseed oil
Crushed crackers
Egg wash Oaks Coconut Oil Take the rolled and stuffed Potato Bombs, lightly soak in the egg wash,then coat with the flaxseed and crushed crackers mix
Bring coconut oil up to medium heat in a saucepan
Add potato bombs to oil and fry until brown on all sides Give each potato bomb croquette at least 2 inches of space around it to not overcrowd the pan. This will prevent the croquettes from crumbling while frying.
Again you can serve with your choice of mixed vegetables. We used Avocado, Steamed Cabbage, carrots & fresh tomato.
Dress with a pinch of Celery leaf and drizzle with Nerpy's Jamaican Pesto.

Plate and enjoy...Bon appetit


Hope you like it.  Let's Eat and Enjoy.  Nice It up!


All credit to Howard Mellad and Chef V at Tyloaks Distribution and Oaks Kitchen for putting this production together.

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