Easy mashed potato puffs with avocado sour cream and fermented beans
Ingredients
Mashed Potato Mixture
400gm U.S. Russet Potatoes (boiled and mashed)
2 nos Fresh Egg
50gm Cheddar Cheese
50gm Fermented Bean (deep fried)
10gm Spring Onion
5gm Salt
2gm Pepper
Avocado Sour Cream
100gm Sour cream
50gm Avocado fresh or puree
5gm Lime Juice
2gm Salt
Preparation
Prep Time: 15min | Cook Time: 15min
Standby a small size mixing bowl. Mix the avocado, sour cream, lime juice and seasoning. Keep aside once done.
Standby a medium size stock pot with boiling water, boil the U.S. Russet potatoes for 15 minutes.
Standby a medium size mixing bowl. Add the boiled U.S. potatoes and mashed them. Add the rest of the ingredients and mix it well to form a potato mixture batter.
Standby a muffin mould tray. Add some butter or oil to the mould to prevent the batter from sticking. Add the potato batter inside the mould.
Preheat the oven to 356°F (180°C). Baked for 15 minutes.
Once the potato puff is cooked, place some Avocado sour cream on top.
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