Potato and pumpkin cakes
Procedure
Ingredients · Servings 6
- 300 g raw potatoes
- 600 g Pumpkin (weighed raw without peel)
- Egg
- 60 g breadcrumbs (for the muffin cups)
- 60 g grated Parmesan cheese
- Rosemary
- Sale
- Baby
- 100 g Gorgonzola
- 100 g Capocollo
- Extra virgin olive oil
Method · 50 min
- Clean and dice the pumpkin. Boil it and the potatoes. Once cooked, mash them with a potato masher and pour everything into a...
- Clean and dice the pumpkin. Boil it and the potatoes. Once cooked, mash them with a potato masher and pour everything into a...
- Clean and dice the pumpkin. Boil it and the potatoes. Once cooked, mash them with a potato masher and pour everything into a...
- Clean and dice the pumpkin. Boil it and the potatoes. Once cooked, mash them with a potato masher and pour everything into a...
- Clean and dice the pumpkin. Boil it and the potatoes. Once cooked, mash them with a potato masher and pour everything into a...
Add an egg, grated Parmesan cheese, breadcrumbs, chopped rosemary, salt and pepper.
Mix the ingredients together and pour part of the mixture into the greased and breadcrumbed muffin cups, placing the gorgonzola and capocollo (or whatever filling you prefer!) in the center.
Cover with more mixture and add a drizzle of oil, the breadcrumbs and cook in an air fryer or in the oven at 180 degrees for 25/30 minutes!
Before turning them over, wait a few minutes... and enjoy!
