Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 floury potatoes (e.g. Rooster) (approximately 300g) for steaming/baking
  • 4 cupcake moulds
  • 3 eggs
  • 140g can of tuna, flaked
  • 100g grated Gruyère cheese
  • 50ml milk
  • 60g potato starch
  • 1 teasp. baking powder
  • 2 tablesp. rapeseed or olive oil
  • For the sauce:
  • 150ml of cottage cheese
  • A pinch of turmeric
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Cooking time: 40 MIN
  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Wash the potatoes and put them in a microwave-safe bowl. Cover them halfway up with water, cover with film and cook for 8 to 10 minutes in the microwave at maximum power.
  3. Peel and dice the potatoes. Mix the potatoes, eggs, tuna, Gruyere cheese, milk, starch and baking powder in a bowl. Add the oil. Divide into 4 cupcake moulds and bake in the oven for 20 minutes.
  4. Mix the cottage cheese with the turmeric. Coat the cupcakes with this sauce.

Credit: recipe developed by European chefs

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