Potato, Egg and Cheese Muffins

Ingredients

• POTATO MUFFINS
• 2 eggs
• Vegetable oil, as needed
• Butter, for greasing
• 1 onion, finely chopped
• 3 potatoes, grated
• 1 carrot, grated
• 1 bell pepper, diced
• 2 tomatoes, diced
• 2 garlic cloves, finely chopped
• Salt, to taste
• Black pepper, to taste
• Sweet paprika, to taste
• Parsley, finely chopped
• 100 g cheese, grated
• 150 g ricotta
• 50 g mozzarella, grated
• CREAMY DILL SAUCE
• 3 tbsp sour cream
• 1 tbsp mayonnaise
• Salt, to taste
• Black pepper, to taste
• 1–2 garlic cloves, crushed
• Dill, finely chopped

Method

1. Preheat the oven to 180°C (350°F).
2. Grease a six-hole muffin tin with butter.
3. Finely chop the onion and garlic.
4. Grate the potatoes and carrot.
5. Dice the bell pepper and tomatoes.
6. Combine all the prepared vegetables in a large bowl.
7. Add the eggs and mix well.
8. Season with salt, black pepper and sweet paprika.
9. Stir in the parsley, ricotta and grated cheese.
10. Divide the mixture evenly between the muffin cups.
11. Top with the mozzarella.
12. Bake for approximately 30 minutes, until golden and set in the centre.
13. Leave the muffins to cool in the tin for 5 minutes.
14. For the sauce, mix the sour cream and mayonnaise.
15. Add the garlic and dill.
16. Season with salt and black pepper.
17. Serve the muffins warm with the creamy dill sauce.