There will be a number of vegan guests at my daughter’s birthday party. An idea came to mind that the central element of the vegan dish would revolve around potato. The only time consuming part of making these little bite size morsels is cooking the potatoes and refrigerating them overnight. The result will be delicious bite size finger food to be enjoyed by all our guests. The daunting part for most cooks when entertaining people with special dietary needs is the fact that we have to think outside the square. In this case all I had to think about was all things vegetable, vegetable, vegetable. Three simple ingredients, olive oil, salt and pepper. All that is left is the presentation…..
6 Desiree potatoes (cooked & refrigerated overnight)
3 medium brown onions (sliced, browned & caramelised)
2 dessert spoons of Rosemary (finely chopped)
extra virgin olive oil (4 tablespoons for browning the onions)
salt & freshly ground black pepper
Preparation Time: 30 minutes
Cooking Time: 1 hour & 10 minutes
Makes: 48 (bite size pieces)
Pre heat the oven at 200°C for at least 15 minutes. Lightly grease 2 x 24 mini muffin tins.
Wash the potatoes and place in a pot, cover with enough water and place on the stove over medium heat. When the water comes to a boil, reduce the heat and simmer for 30 minutes or until the potatoes are cooked through. Remove from the heat, drain and allow to completely cool down and refrigerate overnight.
Peel and grate the potatoes in a large bowl and place aside.
Peel the onions, cut them in half and slice thinly. Place the onions in a frying pan over medium heat with about 4 tablespoons of olive oil. Continue stirring the onions whilst they are cooking. Gradually they will start browning and become caramelised. This process will take about 15 to 20 minutes. Remove from the heat and allow to cool slightly.
Add the chopped rosemary to the potatoes, then add the caramelised onions, salt and pepper. Using a wooden spoon gently mix all the ingredients together.
Using a dessert spoon, scoop out the mixture and with your hands make a small ball approximately the size of a golf ball. Place in the greased muffin tin and continue this process until the whole muffin tin has been filled.
Place the tin in the oven and bake for 20-30 minutes or until they appear golden in colour.
Lightly grease the muffin tin.
If you find you have a little of the mixture left over, top up the ones that appear small to even them out.
Allow them to cool slightly before taking them out of the tin. They will form a mini muffin shape whilst baking.
Looks so yummy!
Thank you. I hope the vegan guests enjoy them…..
Do you think there’s something I could use instead of onions? Onions are, for me, the worst type of food in the world. 😉
Ben, Thanks for stopping by. Hope you are well. You could try chives, garlic chives, fresh herbs, vegetables such as mushrooms, broccoli, spinach and many more. The vegis you enjoy! Remember to add seasoning. Try it and see what works best for you. Milanka
Will do. Thanks!
These are similar to duchesses potatoes.. Nice..
Hello Miss Dinie, thank you for stopping by. Potatoes are a great vegetable to work with. 🙂 Happy Sunday. PS: All the best with you endeavours.
This looks delightful! I love potatoes- thanks for the recipe 🙂
You are welcome…. Enjoy! 🙂
It looks easy enough to prepare and yummy!
They are not difficult to make. They make a great snack, starter and more. Thank you for stopping by. 🙂 🙂