Name: Potato Muffins with Ricotta and Garlic Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian Inspired
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.