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Potato Muffins with Ricotta and Garlic Sauce
Savory potato muffins with sautéed vegetables, ricotta, cheese and mozzarella, served with a creamy garlic dill sauce.
From YouTube · Jan 13, 2026
Savory potato muffins with sautéed vegetables, ricotta, cheese and mozzarella, served with a creamy garlic dill sauce.
25 min
Prep time
25 min
Cook time
50 min
Total time
4 servings
Yield
Ingredients
19 ingredients- POTATO MUFFINS
- 2 eggs
- 2 potatoes, grated
- Butter, for greasing
- Vegetable oil, for frying
- 1 onion, finely chopped
- 1 carrot, grated
- Mushrooms, finely chopped
- 2 garlic cloves, finely chopped
- Salt, to taste
- Black pepper, to taste
- Sweet paprika, to taste
- 150 g ricotta
- 3 tbsp cornflour
- 100 g cheese, grated
- 100 g mozzarella, grated
- GARLIC DILL SAUCE
- 3 tbsp Greek yogurt or sour cream
- 1 garlic clove, crushed
- Dill, finely chopped
- 1 pickled cucumber, finely diced
Method
18 steps- Preheat the oven to 180°C (350°F).
- Grease a muffin tin with butter.
- Wash, peel and grate the potatoes.
- Finely chop the onion, mushrooms and garlic.
- Grate the carrot.
- Heat a little vegetable oil in a frying pan.
- Sauté the onion, carrot, mushrooms and garlic until softened.
- Whisk the eggs with salt, black pepper and sweet paprika.
- Add the grated potatoes and sautéed vegetables.
- Stir in the ricotta and cornflour.
- Mix until evenly combined.
- Divide the mixture between the muffin cups.
- Top with the grated cheese and mozzarella.
- Bake for approximately 15 minutes, until set and golden.
- Leave the muffins to cool in the tin for 5 minutes.
- For the sauce, mix the yogurt or sour cream with the garlic, dill and pickled cucumber.
- Season the sauce to taste.
- Serve the potato muffins warm with the garlic dill sauce.
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