Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 750 g potato (s)
- 500 g carrot (s)
- 300 g chickpeas, round
- 12 peppercorns, ground
- 2 chilli pepper (s), red, ground
- 1 ½ tablespoon herbal salt
- 1 teaspoon sugar
- 1 teaspoon Baking powder
- Nutmeg, freshly grated
- Fat, for the muffin troughs also for coated ones
Print Recipe
Pin Recipe Instructions
- 1 muffin tray with 12 pieces
- Peel the potatoes and carrots and grate them finely, squeeze them into a linen cloth, save the liquid and fill up to approx. 250 ml.
- Grind the chickpeas, peppercorns, and chili peppers together, add the remaining dry ingredients and mix.
- Mix the potatoes and carrots, then add the dry ingredients, mix everything well, add the squeezed and filled up liquid including the starch (squeezed out) to the mixture, mix well and pour into the greased muffin hollows.
- Bake in the cold oven at approx. 130 ° C for approx. 40-50 minutes, needle test.
- They are very filling.
- Own recipe
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below