Crispy Potato and Sunflower Seed Bites: A Unique Appetizer for Special Occasions

Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash them with butter, cream, garlic powder, onion powder, salt, and pepper. Let the mixture cool slightly.
Prepare the Potato Mixture:

Mix the toasted sunflower seeds into the mashed potatoes. Adjust seasoning as needed.
Shape the Bites:

Using your hands, shape the potato mixture into small balls or patties, about 1-2 inches in diameter.
Bread the Bites:

In one shallow dish, place the breadcrumbs mixed with Parmesan (if using).
Dip each potato bite into the beaten egg, then roll it in the breadcrumb mixture to coat evenly.
Cook the Bites:

For Pan-Frying: Heat olive oil in a skillet over medium heat. Cook the bites until golden brown on all sides, about 2-3 minutes per side.
For Baking: Preheat the oven to 400°F (200°C). Place the bites on a parchment-lined baking sheet, spray with cooking oil, and bake for 20-25 minutes, flipping halfway through.
Serve:

Arrange the bites on a platter and garnish with fresh herbs or a sprinkle of sunflower seeds. Serve warm with your favorite dipping sauce, such as sour cream, spicy mayo, or a tangy yogurt dip.
Serving and Storage Tips: