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Preheat Oven: Set oven to 190°C (375°F). Grease a muffin tin with butter or oil.
Prep Veggies: Grate the potatoes and carrot, then squeeze out excess moisture using a clean towel.
Mix Ingredients: In a large bowl, mix potatoes, carrot, onion, tomatoes, bell pepper, garlic, parsley, eggs, cheese, oil, and seasonings. Stir until well combined.
Fill Muffin Cups: Spoon the mixture into the muffin cups, pressing down slightly to compact.
Bake: Bake for 25–30 minutes, or until golden brown and crispy on top.
Cool Slightly: Let them cool in the tin for 5 minutes before removing.
Serving and Storage Tips:
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