Food on Fridays: Savoury Squirrel Bakes


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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

My daughter found a copy of The Redwall Cookbook at the library and has been working her way through it. One of our favorites so far is called “Savoury Squirrel Bakes” (don’t panic—there’s no squirrel in them): mashed potato balls mixed together with eggs and cheese, then rolled in bread crumbs and baked for about 20 minutes. She made them once with limited bread crumbs.The next time, with plentiful bread crumbs.A delightful side dish that we highly recommend.The Redwall series features animal characters, so all of the recipes are vegetarian dishes made from wholesome ingredients. I hope my daughter continues this culinary experiment.Savoury Squirrel BakesSource: The Redwall Cookbook.

  • 1 lb potatoes, boiled & mashed
  • 2 C cheddar cheese
  • 2 T butter, softened
  • 1 T chopped chives or scallions (I asked her to leave this out for me)
  • salt & pepper
  • 1 egg
  • 1 C bread crumb

Preheat oven to 375. Instructions said to mix together potatoes, cheese, butter, chives (if you used them), and salt & pepper. If mixture is too loose, add a little flour. Then roll into a log, cut into 1-inch slices, and roll those slices into balls. My daughter didn’t bother with rolling it into a log and slicing; instead, she just grabbed bits of it straight from the bowl and formed into balls. The balls were about the size of an extra-large egg, maybe a little bigger. Beat the egg in a bowl and roll the ball in the egg and then in a bowl of bread crumbs. Place on a baking pan and bake for about 20 minutes or until lightly browned.


Photos by Ann Kroeker. All rights reserved.Note: Affiliate link included.

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  • Comments

    1. I was almost afraid to read this for fear you were baking squirrels. But these look yummy. :)

      • annkroeker says:

        We’ve been tossing around these unusual names so much lately, I forgot that it could startle. I went back in and edited slightly, to prepare readers better. :)

    2. uhhh….that was a rather vivid vision! I’m thinking hunters and such….:) … thanks for hosting!

    3. I’m so glad there is no squirrel in these yummy treats :) Seriously, they sound absolutely delicious. It’s lovely that your daughter is experimenting in the kitchen – it’s nice to be cooked for :)Thank you for hosting!

    4. At first I thought you might have pet squirrels and were baking treats for them! :-) This would be an excellent recipe for left over mashed potatoes and tweak to amount of left overs.

    5. I talked to a gal the other day that says they ate squirrel. : (

    6. Ann — I’ve never heard of Redwall, but the cookbook sounds fun and very kid friendly. Plus, if it’s vegetarian, then I can probably adapt a few recipes! I joined Food on Fridays again with a veggie recipe I think you will love. Not sure about the kids, though.

    7. Ann, you have gone deep woods country on us. What’s next Deep Fried Turkey Buzzard? Opossum Peach Pie? Seriously we are laughing hysterically as a family thinking of all the missing neighborhood squirrels and then suddenly their lives are spared as people realize this is an eco-friendly squirrel recipe. Signing off from the piney woods of the Florida pan handle. The Southard Family

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