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Savoury Potato and Walnut Cakes



9 piece(s)

  • 700-800 g potatoes, cut into cubes
  • 2 garlic cloves
  • 1 onion, cut into halves
  • 20 g extra virgin olive oil
  • 1 red capsicum, de-seeded and cut into quarters
  • 6-8 sprigs Italian parsely
  • 180 g plain yoghurt, plus extra to serve
  • 2 eggs
  • sea salt, to taste
  • black pepper, to taste
  • 100 g walnuts
  • cherry tomatoes, for garnishing
  • 6
    Preparation 27min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Preheat oven to 220ºC and butter a 9 hole muffin tin. (You can also use cupcake papers if you like.)

    Place prepared potatoes into Varoma dish and fill TM bowl to the 1.5L mark with boiling water. Set Varoma into position and steam potatoes for 15 minutes at Varoma temperature on speed 2. Set Varoma aside and drain water.

    Place garlic, onion and oil into TM bowl and chop for 2 seconds on speed 7.

    Place capsicum and parsley into TM bowl and chop for 2 seconds on speed 4.

    Cook for 10 minutes at Varoma temperature on  Counter-clockwise operationReverse + speed 1.5, with MC off.

    Add yoghurt, eggs, seasoning, walnuts and cooked potatoes to TM bowl and mix for 5-6 seconds on Counter-clockwise operationReverse + speed 5. (Do not blend potatoes, chunky is good!)

    Divide mixture between muffin holes and bake for 20-25 minutes until dry on top.

    Garnish each with half a cherry tomato and serve with additional yoghurt.


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  • These are a nice, basic

    Submitted by ThermoExperiments on 26. June 2016 - 14:14.

    These are a nice, basic savoury muffin. I added a chunk of danish feta into the middle, which added a salty, creamy taste!

    They make a great light lunch when served with salad.

    Thanks for sharing something a little different  tmrc_emoticons.)

    Your friendly Thermomix Consultant!

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  • Thank you for sharing. They

    Submitted by thermospa on 29. April 2016 - 01:28.

    Thank you for sharing. They are delicious. I made them with spring-onion. As far as I used spring fresh potatoes, I added some dill to the parsley. Became perfect in taste.

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