Potato Cakes in Muffin Tins

Small, tasty potato cakes that I prepare in a muffin tin. I use them as an accompaniment to meat or as an occasional side dish on a buffet.

Make sure not to get too long pieces of the grated potato as it makes it more difficult to distribute in the moulds. With the food processor I peel the potatoes and then cut them into smaller pieces which fixes that problem.

I use aged cheddar here, but if you want to go all-in on Swedish Easter, you can use "Västerbotten" cheese instead. You can also put a little extra cheese on top of the cakes before they go into the oven for a little extra luxury.

I use a silicone muffin tin as it is easier to remove the cakes, but of course a metal one also works well. I almost think it would be better in a metal tin, but this time the simplicity of removing the cakes out of the soft tin wins. Even though it's easier with a soft tin, it's still a bit fiddly and you have to be careful when you take them out of the tin.

The recipe yields 12 cakes and if you expect to serve them with a piece of meat and sauce, 3 per person (so 4 servings) should be a reasonable estimate.

It is fine to prepare these in advance and store in the fridge for a few days. I then heat them up for half an hour at a low temperature in the oven when it's time to serve.