Potato Latke Cups
I set out to create the perfect latke cracker to hold all my favourite toppings! I wanted something light and relatively healthy, little did i know that i was about to come up with the cutest little hand held latke cup, the perfect thing to entertain with, and to fill with endless toppings! Turns out Experimenting in the kitchen pays off.
Ingredients
2 pounds baking potatoes—peeled, finely shredded and squeezed completely dry
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
3 tablespoons melted unsalted margarine, plus more for brushing
1/3 cup chopped chives, plus more for topping
Preparation
Pre-heat oven to 375F
In a large bowl combine the shredded potatoes, eggs, all purpose flour, salt, baking powder, and margarine. Mix together until combined.
Spray muffin pan with generous amount of cooking spray. With a measuring spoon, divide 1 large tablespoon of grated potato mixture amongst the cups. Remember to squeeze out all the liquid. You don’t want to fill up the tin completely, just enough to cover the bottom and sides. With your fingers press down and create little wells in the mixture so the batter is at the bottom of the pan and comes up on the sides.
Take a second muffin pan and spray the bottom of the pan very well (as in the wrong side, turn it over and spray the side you wouldn’t usually spray) take the second pan and place over the muffin pan filled with potato batter so the muffin cups line up and fall into each other. Press down and make sure it’s nice and tight.
Bake at 360F for around 40 mins. Take out and let cool
To Serve: fill cups with mushroom ragu, sour cream and chopped chives, or any toppings of choice!
TOPPING IDEAS:Shredded Lox with chive sour cream and capers
Roasted apples with melted brie
Roasted red grapes with ricotta cheese
Pulled brisket, truffle mayo and chopped parsley
Pulled lamb with drizzled tahini and chopped mint
For The Mushroom Ragu
Ingredients
1 pound assorted mushrooms (crimini, portobello, oyster)
2-3 finely sliced Shallots
2-3 Fresh garlic cloves
2-3 Fresh thyme stalks
3-4 leaves sage
1.5 cup veg stock
1.5 cup White or red wine
Flat leaf chopped parsley for serving
Salt and pepper to taste
Preparation
In a large skillet and on a low flame, sweat chopped shallots, sprinkle with salt, this helps extract liquid and flavour. When onions are soft and translucent add garlic. Stir to combine.
Turn flame to medium heat and Add chopped assorted mushrooms to skillet, saute for 5- 10 minutes or until nice and soft.
Add thyme and sage and wine. Bring to a boil and turn down to reduce.
Add veg stock and little more salt and pepper, bring to boil again, turn down and simmer on low till liquid has reduced, around 45 minutes.
Let it cool.