Instructions:
- Cook the Potatoes: Peel the potatoes, cut them into slices, and cook them in salted boiling water until they’re tender. Drain and set aside.
- Caramelize the Onion: Peel and chop the onion. Heat a little fat (butter or oil) in a pan and fry the onion until it starts to caramelize. Remove and set aside.
- Mash the Potatoes: Once the potatoes are cooked, place them in a bowl and mash them with a fork until smooth.
- Mix the Ingredients: Add the flour, beaten egg, butter (cut into small pieces), and mix until everything is well combined. Then, add the diced reblochon cheese, caramelized onion, and mix again.
- Shape and Bake: Spoon the mixture into muffin tins to form little cupcake shapes. Gently tamp them down to ensure they hold their shape.
- Bake: Place the muffin tin in the oven and bake at 180°C (350°F) for about 20 minutes, or until golden and crispy.
Tips for the Perfect Mini Potato Cakes:
- Choose the Right Potatoes: Waxy potatoes work best for this recipe since they hold their shape better after cooking.
- Customize the Cheese: If you don’t have reblochon cheese, try substituting with cheddar, brie, or even goat cheese for different flavor profiles.
- Make Them Ahead: These potato cakes can be prepared ahead of time and stored in the fridge before baking. Simply pop them in the oven when you’re ready to serve!
Final Thoughts:
These Mini Made Potato Cakes are the perfect balance of crispy, cheesy, and creamy, making them an ideal snack or side dish. Whether you’re serving them as an appetizer, side dish, or just a simple snack, they’re guaranteed to be a crowd-pleaser. The best part? They’re so simple to make and will leave everyone asking for the recipe!
So next time you’re craving a savory treat, give these mini potato cakes a try—you won’t be disappointed!
Let me know if you’d like any modifications or additional details! 😊