Flourless Protein Potato Buns

Ingredients

• 1 boiled potato (Mashed; use a medium potato)
• 2 eggs (Crack into the potato mixture)
• 0.5 cup Greek yogurt (Plain Greek yogurt)
• 1 egg yolk (For brushing the buns before baking; an additional yolk is assumed because the transcript specifies a separate brushing step)
• sesame seeds (For sprinkling on top)

Steps

1. 1

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   Mash one boiled potato in a bowl until mostly smooth. A few small soft pieces are acceptable, but avoid large lumps so the buns hold together.

3. 3

   Add the two eggs to the mashed potato.

4. 4

   Add 1/2 cup of Greek yogurt to the bowl.

5. 5

   Mix the potato, eggs, and yogurt thoroughly until evenly combined and smooth enough to shape.

6. 6

   Divide the mixture into approximately four portions and shape each portion into a bun on the prepared baking sheet. If the mixture is soft, use damp hands or a spoon to make shaping easier.

7. 7

   Brush the tops of the buns with egg yolk.

8. 8

   Sprinkle sesame seeds over the egg-washed tops.

9. 9

   Bake until the buns are set and lightly golden on top, approximately 20–25 minutes. Because the source does not specify a temperature or baking time, begin checking at 20 minutes.

10. 10

    Let the buns cool for a few minutes before serving. They should be soft inside and suitable for a breakfast or snack.

Notes

The transcript does not specify oven temperature, baking time, potato size, number of buns, or the amount of sesame seeds. These details are estimated. The separate egg-yolk wash is interpreted as requiring one additional yolk; alternatively, reserve a little yolk from another egg if preferred.

Nutrition per serving

• breakfast
• baked
• flourless
• high-protein
• vegetarian
• gluten-free
• homemade
• snack