Potato Cakes in Muffin Tins

Drygast
Drygast, 2024-03-07

A possible alternative to potato gratin. I also think they look nice.

Servings 12 Portions
Tags Easter | International | Party Food | Side Dishes | Vegetarian | Vegitables
Allergens Eggs, Milk
Cook Time 45 min

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.

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Ingredients

Potato Cakes

Directions

Potato Cakes
  1. Start the oven, 225°C.
  2. Grate potatoes and carrots using a grater or a food processor.
  3. Slice the leek into thin slices.
  4. Mix all the ingredients in a bowl.
  5. Grease a muffin tin with oil or butter and distribute the batter in the moulds.
  6. Bake at 225°C, approx. 30 minutes.
  7. Let the cakes cool a little (10-20 minutes) at room temperature.
  8. Take the cookies out of the molds and serve.

Nutrition Facts*

 TotalServing100 g
Energy2050.23 kcal170.85 kcal182 kcal
Carbohydrates114.34 g9.53 g10.15 g
Fat159.85 g13.32 g14.19 g
Protein50.02 g4.17 g4.44 g
Sugar20.5 g1.71 g1.82 g
Salt7.89 g0.66 g0.70 g

* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Drygast

Drygast

Foodie, amateur cook, software developer, dog owner and generic old guy.