Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, veg frittata with peas stuffed potato patties topped with mushy. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Veg Frittata With Peas Stuffed Potato Patties topped with mushy is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Veg Frittata With Peas Stuffed Potato Patties topped with mushy is something which I’ve loved my whole life. They’re nice and they look wonderful.
This week's easy vegetarian recipe is a really simple pea and potato frittata - a frittata is, basically, a fat omelette filled with vegetables. You don't flip it as you would an omelette, instead cooking the base on the hob and then finishing the top off under the grill. Remove vegetables with a slotted spoon; set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil.
To get started with this recipe, we must first prepare a few ingredients. You can cook veg frittata with peas stuffed potato patties topped with mushy using 33 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Veg Frittata With Peas Stuffed Potato Patties topped with mushy:
- Get Ingredients For Frittata
- Take 2 large potatoes
- Take 2 tsp Salt
- Get 1 tsp red chilli Powder
- Make ready 1 tsp black pepper powder
- Make ready 2 tbsp All purpose flour
- Make ready 2 tbsp oil for brushing the mould
- Make ready For the filling of Frittata
- Get 2 eggs
- Make ready 1 medium size carrot grated
- Prepare 1 medium size tomato diced
- Prepare 1/2 cup peas
- Take 2 tbsp Coriander leaves
- Take Salt to taste
- Get 1/2 tsp black pepper powder
- Make ready 1/2 tsp red chilli Powder
- Take 1/2 cup shredded cheese
- Take For the potato chops or potato peas patties
- Get 3 boiled potatoes
- Prepare 1 cup peas
- Get Salt to taste
- Make ready 1/2 tsp black pepper powder
- Make ready 1/2 tsp red chilli Powder
- Take 2 tbsp oil to fry the peas
- Get Oil to shallow fry the patties
- Prepare For the mushy peas
- Get Half the cooked peas which we have prepared for stuffing
- Make ready Salt to taste
- Make ready 3 cubes cheese or any cream cheese you like
- Make ready Handful chopped Coriander leaves
- Prepare For topping
- Prepare 1/2 cup beaten yoghurt
- Get 5-6 tbsp tamarind chutney
I love 'em, you love 'em, kids love em, everyone loves 'em.! Today, we are loving them fritter style! Crispy on the outside and tender on the inside. These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese.
Instructions to make Veg Frittata With Peas Stuffed Potato Patties topped with mushy:
- For the frittata cups or hashbrown cups grate the potatoes in a bowl of water to avoid discoloration. Later squeeze the potatoes and pat dry them. Now add all the above mentioned ingredients and mix veg. Grease the muffin/cupcake tin or mould with oil and add 3 tbsp potato mix and shape it like a basket or cup with your hands. Like so make every cup and bake it in a preheated oven at 180°c for 20-25 minutes.
- After 20-25 minutes it's well baked and look something like this.
- Let's prepare the filling for Frittata for that heat up oil in a pan and mix all the veggies mentioned above for the filling one by one along with the spices on high flame. Toss them well and cook till it get softened and the water from the veggies dried out add coriander leaves and off the flame. In a bowl crack and beat the eggs. Add the cooked veggies and mix well. Pour the mixture in the baked cups till the brim. Add some shredded mozzarella cheese on top and bake at 180°c for 20 minutes.
- For the peas stuffed potato patties heat up oil in a pan then add the peas saute it for a while then add the spices and mix well. Cook till the peas softened. Then off goes the flame. The filling is ready. Now grate the boiled potatoes add salt to it and mix very well. Grease your hand with water then take a ball size mashed potato flatten it then add a tsp of prepared peas close it and shape it like a patty. Like so make all the patties.
- Shallow fry them on high flame until golden brown from both the sides. It take very less oil to fry. Give it time to fry on one side then flip to the other side otherwise it can open.
- For the mushy peas take all the above mentioned ingredients and grind it to a fine paste. Take out in a bowl and it's ready to serve.
- Time to assemble now and it's totally a personal choice how to do it but this is how I do. A frittata at the bottom a tsp of mushy peas on it then a potato patty over it a tsp of beaten yoghurt then drizzle the tamarind chutney and again a tsp of mushy peas on top with a twig of coriander leaf.
- Enjoy it hot with a cup of tea or coffee with your loved ones.
Crispy on the outside and tender on the inside. These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make. Place the zucchini, peppers, and onion on a sheet pan.
So that is going to wrap this up for this special food veg frittata with peas stuffed potato patties topped with mushy recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
