Ingredients
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2.25 lb Potatoes
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4 Large eggs
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1 tsp Tarragon
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1 tsp Tumeric
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1/4 cup Vegetable Oil
Directions
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
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Boil the potatoes for about an hour (I did it for about 30 minutes as I felt mine were soft enough). |
2
Done
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Peel and cool them completely, then grate them. |
3
Done
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Mix the grated potato with the egg yolks, tarragon, turmeric, oil and salt and pepper. |
4
Done
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Whisk the eggs whites until they form soft peaks. Fold into the potato mixture. |
5
Done
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Grease a cupcake pan and half fill them with the mixture. |
6
Done
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Bake in the oven at 200C for 40 minutes to an hour. |
7
Done
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Top with caramelized onion, serve with yoghurt, chutney and bread. |