Potato Corn Muffins

Name: Potato Corn Muffins
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 2 large potatoes; 1/4 cup carrot mince; 1/4 cup green capsicum minced; 1/4 cup sweet corn; 3 cheese slices; 1/2 tsp salt; 1/2 tsp pepper powder; 1/4 tsp chilli flakes; 2 tsp olive oil; 1/4 tsp black salt

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#aloo
#boxweek17
#corn
An eggetarian recipe for potato lovers which is quick and easy.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#aloo
#boxweek17
#corn
An eggetarian recipe for potato lovers which is quick and easy.

Saved

Ingredients

30 minutes

3 people

2large potatoes
1/4 cupcarrot mince
1/4 cupgreen capsicum minced
1/4 cupsweet corn
3cheese slices
1/2 tspsalt
1/2 tsppepper powder
1/4 tspchilli flakes
2 tspolive oil
1/4 tspblack salt

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Steps

30 minutes

1

Shred the potatoes into very thin juliennes. Wash very well to remove the starch and keep it aside.
2

Make a mixture of minced carrot, green capsicum, corn, egg, salt, pepper, chili flakes.
3

Now take the muffin mold and oil with a brush. Add a pinch of salt and mix the potato. Now place the potato julienne in the cup evenly and make a scoop in the center. Add the prepared egg corn mixture in the middle and place a cheese slice on top.
4

Preheat oven to 180 degrees for 10 minutes. Now place the muffin mold tray in the same condition and bake for 15 minutes. I wanted the crispness of the potatoes and so made a brown, you can reduce the time if you do not want the crispy brown potatoes. Allow cooling and before serving sprinkle black salt and pepper

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ayndrila dutta @titlis_homekitchen

on July 30, 2021 07:00

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen