Potato Cakes in Muffin Tins
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.
Ingredients
Directions
- Start the oven, 225°C.
- Grate potatoes and carrots using a grater or a food processor.
- Slice the leek into thin slices.
- Mix all the ingredients in a bowl.
- Grease a muffin tin with oil or butter and distribute the batter in the moulds.
- Bake at 225°C, approx. 30 minutes.
- Let the cakes cool a little (10-20 minutes) at room temperature.
- Take the cookies out of the molds and serve.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2050.23 kcal | 170.85 kcal | 182 kcal |
| Carbohydrates | 114.34 g | 9.53 g | 10.15 g |
| Fat | 159.85 g | 13.32 g | 14.19 g |
| Protein | 50.02 g | 4.17 g | 4.44 g |
| Sugar | 20.5 g | 1.71 g | 1.82 g |
| Salt | 7.89 g | 0.66 g | 0.70 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.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
