This potato roll is a new way of serving potato on the dinner table. I know you might think it’s just a regular mashed potato, but it’s deliciously stuffed with tuna, cheese, and veggies. Also, dipped in a tempura batter and covered with bread crumbs that give it a crunchy bite.

It looks similar to a fried sushi roll; therefore, it’s an excellent choice to make it for your friends that doesn’t like sushi, when you have everyone over for an Asian sushi night. In case you don’t like tuna, you can absolutely replace it with chicken, beef, salmon, or any meat of your choice.

As I always write to my readers, DO NOT PANIC when you see the list of ingredients or the directions. It’s more easier than you imagine. I just like to write everything in details cause I don’t know who you are. You might be cooking for the first time
Enough for 3 people
3 large peeled potatoes
2 tbsp of cream cheese
¼ tsp of salt
1 tsp of black pepper (powder)
Breadcrumbs to cover the roll
Olive oil for cooking

For the filling:
Canned tuna
A small pinch of salt (don not add too much of salt cause there are black olives and provolone cheese which will make the filling more salty).
¼ tsp black pepper (powder).
Roughly chopped black olives.
2 tbsp finely chopped red onion
Roughly chopped sun-dried tomatoes
Slices of provolone cheese (can be shredded as well)

For the tempura:
1 egg
4 tbsp very cold water
2 tbsp corn starch or potato starch
6 tbsp flour
½ tsp baking powder

There are two types of topping sauces you can choose from:

Chili sauce:
A drizzle of lemon juice
Finely chopped parsley
Finely chopped black olive
Pinch of black pepper

White creamy sauce:
1 tbsp of Greek yogurt
2 tbsp of Turkish Lebnah (sour cream is alternative)
A clove of garlic finely chopped
1 tbsp of lemon juice
A pinch of salt and black pepper
Roughly chopped parsley

Step 1: Prepare the mashed potato:
1-      In simmering water, boil the potatoes for 30 minutes. It will be ready as soon as a knife inserted and comes out easily.
2-      Drain the potatoes and transfer to a bowl. Then add salt, cream cheese, pepper and start mashing with a fork until smooth.

Step 2: Prepare the filling:
1-      In a separate bowl mix the tuna, olives, onion, sun-dried tomatoes, salt, and pepper. Then, leave aside.

Step 3: Assemble the potato roll:
1-      Place the potato mixture on the bamboo mat (don’t forget to cover the mat with clean foil to make it easier to clean). Spread out the mixture evenly in a rectangle shape and press it down gently to make firmly stick together.
2-      Line the filling (the tuna mixture) in the middle along with the provolone cheese.
3-      Roll up the bamboo mat, pressing forward to shape the potato into a cylinder. Press the bamboo mat firmly with hands. Unwrap the bamboo mat and remove the potato roll.
4-      Cover it tightly with a plastic wrap and refrigerate at least for 20 minutes. This is a key step because it helps the roll to firm up a chunk.

Step 4: Make the tempura batter:
1-      Sift the flour, corn starch and baking powder together.
2-      In a cup, mix the egg with water.
3-      Add the egg mixture to the dry ingredients, all at once.
4-      Give the batter a slight mix with a spoon (don’t use a whisk). As you mix, you don’t need all the flour clumps to disappear, you have to stop mixing as soon as the flour starts turning into liquid. Tempura is super sensitive to mixing and folding, therefore you need to mix it around 3 to 5 times.
Note: it’s preferred to make the tempura batter just before frying the roll. If you made the tempura before the potato roll is ready to cook, then you have to keep the tempura in an ice bath especially if your kitchen is hot. Tempura shouldn’t be warm at all, that’s why we used cold water in the egg mixture, keep it cold as much as possible.

Step 5: Cook the roll:
1-      Cut the roll to 3 long pieces, and then remove the plastic wrap. While the roll is cold, dip it in the tempura batter, after that cover it with breadcrumbs.
2-      Prepare a hot pan and add a few tbsp of olive oil (it’s your preference how much tbsp of olive oil you wanna add, you can also deep fry the roll).
3-      Place the roll on the pan and rotate every once a while until all sides becomes golden brown.
4-      Prepare the sauce while the roll is cooking (written below).
5-      Once the roll is done, drizzle the sauce on top and sprinkle some parsley for extra decoration.
Note: I recommend you to cut the roll into small pieces before adding the sauce on. This makes it less messy.

Step 6: Prepare the sauce:
Chili sauce:
Either you mix all the ingredients in one bowl, or you drizzle the sriracha on the roll and in a bowl you mix the rest of ingredients (lemon, olive, parsley, and black pepper). Afterwards, you place the mixture on top of the sriracha (as I did in the picture).

White Creamy Sauce:
Just mix all ingredients in one bowl (yogurt, lebnah, garlic, lemon juice, along with salt and black pepper). Drizzle the sauce on top of the roll with a sprinkle of parsley (the parsley adds a flavor to the sauce, so you don’t wanna skip it).
I hope you guys like it. 
See You Soon!

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