Ingredients
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2 tablespoons Unsalted Butter
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2 cups (120 g) Basic Riced Potatoes
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1 large Egg
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½ cup (60 g) full-fat Ricotta
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1 teaspoon Kosher Salt
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½ teaspoon ground Black Pepper
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1 cup (150 g) canned Corn
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1 cup (140 g) skinless, boneless canned pink Salmon
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1 teaspoon fresh Lemon Zest
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¼ cup (10 g) finely chopped fresh Parsley
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2 tablespoons Unsalted Butter
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Fresh Lemon Juice
Directions
Perfect party fare, these airy cakes can be prepped fully in advance and baked at the last minute. Bake in mini muffin pans or spoon into a buttered baking pan for a more casual look with just a little less work.
Steps
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1
Done
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Preheat oven to 400° F (205° C). Generously butter the cups of a 24 mini muffin pan with 2 tablespoons butter. Using a wooden spoon, combine the potatoes with the egg, ricotta, salt, and pepper until fully incorporated. Add the corn, salmon, lemon zest, and parsley, folding to combine. |
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2
Done
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Place about 2 tablespoons of the filling into each muffin cup. Press the top of each to compress and flatten slightly. Brush each with a light coating of melted butter. Bake for 40 minutes, or until golden and slightly puffed. Remove from oven and let rest for 5 minutes. Using the edge of a spoon or pastry spatula, gently remove the muffins from the pan and arrange on a serving platter. Serve hot. If desired, squeeze a little fresh lemon juice over the tops while still very hot, and just before serving. |
