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Latke Cups
2021-11-25
https://www.metro.ca/userfiles/image/recipes/coupes-latke-11792.jpg
PT30M
PT15M
PT45M
In a large bowl, mix grated potato and onion, flour, egg, paprika, salt and pepper.In a greased mini muffin tin, place 1 tsp of the potato mixture in each muffin hole.Using clean hands, mold the potato into the muffin tin so it forms a small cup, and the middle is shallow.Bake in 425°F oven for 15-20 minutes until the edges are brown and the potato is cooked through. Remove from oven and let cool 10-15 minutes before filling.Meanwhile, make the filling. In a small bowl mix the cream cheese and sour cream. Place mixture into an icing bag (or you can use a Ziploc bag). Set aside.In another small bowl, mix chopped lox, dill, chives, and lemon juice.To fill the cups, cut a small hole in the icing bag and squeeze a dollop of the cream cheese/sour cream mixture into each latke cup. Top with a 1/4 tsp (1,25 ml) of the lox mixture. Enjoy!Note :You can be creative and use whatever filling you like. Examples include, apple sauce, jams, plain sour cream etc.
24
Metro
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0
0
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2 Yukon gold potato, grated and drained
1/2 yellow onion, grated
2 tablespoons (30 ml) flour
1 egg
To taste Sprinkle paprika
To taste salt and pepper
Filling (optional) :
1 cup (250 ml) cream cheese
1 cup (250 ml) sour cream
1 cup (250 ml) smoked salmon, chopped
1 tablespoon (15 ml) fresh dill, chopped
1 teaspoon (5 ml) chives, chopped
juice of 1/2 lemon
Latke Cups
24
Appetizers
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
2
Yukon gold potato, grated and drained
-
1/2
yellow onion, grated
-
2 tablespoons
(30 ml)flour
-
1
egg
-
To taste
Sprinkle paprika
-
To taste
salt and pepper
-
Filling (optional) :
-
1 cup
(250 ml)cream cheese
-
1 cup
(250 ml)sour cream
-
1 cup
(250 ml)smoked salmon, chopped
-
1 tablespoon
(15 ml)fresh dill, chopped
-
1 teaspoon
(5 ml)chives, chopped
-
juice of 1/2 lemon
Preparation
In a large bowl, mix grated potato and onion, flour, egg, paprika, salt and pepper.
In a greased mini muffin tin, place 1 tsp of the potato mixture in each muffin hole.
Using clean hands, mold the potato into the muffin tin so it forms a small cup, and the middle is shallow.
Bake in 425°F oven for 15-20 minutes until the edges are brown and the potato is cooked through. Remove from oven and let cool 10-15 minutes before filling.
Meanwhile, make the filling. In a small bowl mix the cream cheese and sour cream. Place mixture into an icing bag (or you can use a Ziploc bag). Set aside.
In another small bowl, mix chopped lox, dill, chives, and lemon juice.
To fill the cups, cut a small hole in the icing bag and squeeze a dollop of the cream cheese/sour cream mixture into each latke cup. Top with a 1/4 tsp (1,25 ml) of the lox mixture. Enjoy!
Note :
You can be creative and use whatever filling you like. Examples include, apple sauce, jams, plain sour cream etc.
Source :
Metro
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