Cooks Joy

Wow .. time sure flies fast. We are now in the second edition of blog hop started by Radhika of TickingPalates. For this week that is the 8th week of blog hop, I am paired with Veena of Veg Junction. She has such an amazing blog and I shortlisted several recipes to try out. But after all the deep frying and festival food last week, I decided to take it light and settled for these potato baskets which I baked in a muffin pan.

Nice stack of the baskets.

Ingredients
4 medium potatoes grated
2 tsp olive oil
Salt
Pepper
Filling ingredients of choice. I have used soy beans, almonds and garbanzo.

Notes
1. You can use any filling. (The original recipe uses corn.)
2. For deep frying, Veena suggests using 2 metal tea strainers. Dip one strainer in hot oil and fill it with the grated potato and place another strainer in it forming a cup. Now place this in the hot oil. When done remove the top strainer and pat the other one. The potato nest should fall out. I have not tried this and this method is from VegNation.

References
Recipe lightly adapted from VegNation

Method
Peel the potatoes.

Grate them. I have used a food processor.

Take the grated potatoes in a muslin cloth and squeeze out as much water as possible.

Take the squeezed potatoes in a bowl and add salt.

Add pepper.

Add olive oil.

Mix well.

Spray a muffin pan and place the grated potatoes in the molds forming a cup. Make sure you place the potatoes all the way up the sides of the mold.

Bake in a 350F preheated oven for 35 – 40 minutes until the edges start browning.

Pretty nests filled with healthy stuff.

Enjoy!

Sending to the following events.
Bake Fest #1.
Serve it – Savory Baked by Krithi and Denny.
Cooking without onion and garlic