Recipe and photos by Donna Hay Magazine
Using Alexandra’s Dukkah
1.2kg yukon gold potatoes (about 6 medium potatoes) - another baking potato that’s somewhere in between floury and waxy, skin
240g soft goat's cheese
250g cream cheese, chopped
1 tsp finely grated lemon rind
1 tsp sea salt flakes
3/4 cup (105g) Alexandra's Dukkah (any flavour)
Olive oil, for greasing and drizzling
Crisp flatbreads to serve
Place the goat’s cheese, cream cheese, lemon rind and salt in a small food processor and process until smooth and combined.
Place the dukkah on a large tray. Grease your hands with oil, roll tablespoons of the mixture into balls and roll in the dukkah to coat.
Refrigerate for 1 hour or until firm. Drizzle with olive oil and serve with flatbreads.
Serves roughly 16.
Recipe adapted from Donnah Hay Magazine. Retrieved from https://www.donnahay.com.au/recipes/dinner/creamy-lemon-goats-cheeses-in-dukkah