Potato Cupcakes

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Potato Cupcakes

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Ingredients

Adjust Servings:
2.25 lb Potatoes
4 Large eggs
1 tsp Tarragon
1 tsp Tumeric
1/4 cup Vegetable Oil

Little spicy clouds of potato - yum

Cuisine:

Ingredients

Directions

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We have been enjoying these potato cupcakes as little snacks – they are like spicy potato clouds, so light and fluffy, they almost melt in your mouth. A great addition to a mezze platter.

A little bit of planning is required as you need to cook and cool the potatoes before making the cupcake recipe. We cooked the potatoes in the morning and made the cupcakes in the afternoon.

Thank you to The Food Channel for this latest inspiration. (The recipe was a little vague so I have shown the quantities I used for the herbs.)

Steps

1
Done

Boil the potatoes for about an hour (I did it for about 30 minutes as I felt mine were soft enough).

2
Done

Peel and cool them completely, then grate them.

3
Done

Mix the grated potato with the egg yolks, tarragon, turmeric, oil and salt and pepper.

4
Done

Whisk the eggs whites until they form soft peaks. Fold into the potato mixture.

5
Done

Grease a cupcake pan and half fill them with the mixture.

6
Done

Bake in the oven at 200C for 40 minutes to an hour.

7
Done

Top with caramelized onion, serve with yoghurt, chutney and bread.

Zoe Negus

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