Potato Cakes in Muffin Tins

Indulge in these small, flavorful potato cakes prepared conveniently in muffin tins. Perfect as a side dish to complement meats or as a delightful addition to any buffet spread.
When grating the potatoes, ensure they are not too long, as this can make distribution into the moulds challenging. Using a food processor to peel and cut the potatoes into smaller pieces resolves this issue efficiently.
In this recipe, I opt for aged cheddar, but for a traditional Swedish Easter touch, consider using "Västerbotten" cheese instead. For an added touch of luxury, sprinkle a little extra cheese on top of the cakes before baking.
Full recipe and instructions:
foodbydrygast.com/en/recipe/p...
foodbydrygast.com/sv/recipe/p... (Swedish version)
Ingredients:
500 g Potatoes
100 g (1 pcs) Carrot
50 g (0.25 pcs) Leek
70 g (1 pcs) Egg
300 g (3 dl) Double Cream 40% fat
6 g (1 tsp) Salt
0.5 g (1 pinch) Black Pepper
100 g Cheddar Cheese