Large holiday meals always leave behind an unwanted guest: leftover mashed potatoes!
Here’s the secret to turning it into a very chic appetizer!
MAKES AB 6-8 BALLS
READY IN 20’
INGREDIENTIS:
500g leftover mashed potatoes
1 egg
1 tablespoon flour
2 tablespoons breadcrumbs
2 tablespoons Parmigiano cheese
salt, pepper and nutmeg to taste
1 knob butter
2 tablespoons breadcrumbs
1 jar of baked tomatoes and olives
2 tablespoons breadcrumbs
1 tablespoon extra virgin olive oil
2 tablespoons baked tomatoes and olives
1 tablespoon hot water
2 tablespoons oil
pich chilli powder
STEP 1: MAKE THE DOUGH
Mix in a bowl: the leftover puree, egg, flour, breadcrumbs, Parmigiano cheese and season with salt, pepper and nutmeg.
STEP 2: PUT INTO THE MOLD
Brush a muffin mold with butter and sprinkle with breadcrumbs, removing the excess.
Add a generous spoonful of mixture into each moldpressing to the bottom and sides. Place a spoonful of baked tomatoes with olives and cover with another spoonful of mixture. Seal the flan with the back of the spoon.
STEP 3: BAKE
Sprinkle the surface of the flans with breadcrumbs and a drizzle of oil. Cook in a preheated oven at 200°C for 15 minutes.
STEP 4: THE SPICY SAUCE
Blend the remaining tomatoes together with a spoonful of hot water and two spoonfuls of the oil from the jar to get a velvety cream. Add a teaspoon of chili powder and mix.
Place the hot flan on a saucer and place a small bowl of spicy sauce alongside it.
#getBready & enjoy your meal
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