Roxana savory muffins with cheese

Name: Roxana savory muffins with cheese
Ingredients: 4 medium boiled potatoes (600 g); 50 g grated Delaco semi-hard cheese; 100 g canned mushrooms; 2 frankfurter sausages (100 g); 50 g pastrami; 1 green kapia pepper (100 g); 1 teaspoon salt; 2 eggs; 2 tablespoons flour; 10 g margarine

Appetizers - Roxana savory muffins with cheese by Sidonia L. - Recipia

Boiled potatoes are easier to grate once they’ve cooled; Roxana savory muffins with cheese bake at 200 °C with cheese, mushrooms, frankfurter sausages and pastrami. They stay soft inside and brown lightly on top, with pieces of the filling visible in every portion. I keep each spoonful level, not heaped. Prep: 20 minutes. Cook: 25 minutes. Rest: 5 minutes. Total time: 50 minutes. Serves: 4. Approximately 350 kcal and 16 g protein per serving.

Ingredients

4 medium boiled potatoes (600 g)
50 g grated Delaco semi-hard cheese
100 g canned mushrooms
2 frankfurter sausages (100 g)
50 g pastrami
1 green kapia pepper (100 g)
1 teaspoon salt
2 eggs
2 tablespoons flour
10 g margarine

Preparation

1. Grate the boiled potatoes and cheese. Drain the mushrooms, then cut them, the frankfurter sausages, pastrami and pepper into thin slices or small dice. 2. Put everything in a bowl and mix. Add 1 teaspoon of salt, the eggs and flour, then mix until combined. 3. Grease the muffin tin with margarine and put a level spoonful of the mixture in each cup. 4. Bake at 200 °C for 25 minutes, until lightly browned on top and set. 5. Leave the muffins in the tin for 5 minutes before taking them out.

Notes

Floury potatoes are easier to grate and help bind the mixture; waxy potatoes hold on to more moisture, and the middle may stay soft. Canned mushrooms need to be drained well, and if they’re very wet, pat them dry with kitchen paper too. Pastrami varies a lot in saltiness, so taste the mixture before adding all the salt. For a gluten-free version, replace the flour with 2 tablespoons of certified gluten-free rice flour; you can use 50 g of cooked ham instead of pastrami. This dish contains gluten, dairy and eggs. I serve them with a salad of diced tomatoes. Once cooled, keep them in a container in the fridge and eat them within 3 days.