Summary

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. 1 muffin tray with 12 pieces
2. 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.
3. Grind the chickpeas, peppercorns, and chili peppers together, add the remaining dry ingredients and mix.
4. 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.
5. Bake in the cold oven at approx. 130 ° C for approx. 40-50 minutes, needle test.
6. They are very filling.
7. Own recipe