Entomophagy Recipes: Leftover Mashed Potato Muffins
Nov. 10, 2019
May contain affiliate links.
Total: 45 mins; Active: 15 mins; Serves 4
- 2 cups leftover mashed potatoes or colcannon
- 1 large egg
- 3/4 cup grated cheddar cheese (optional)
- 2 tablespoons chopped fresh chives, to garnish (optional)
- 2 tablespoons dried crickets, to garnish (optional)
1. Preheat oven to 375°F/190°C. In a large mixing bowl, beat the egg. If your mashed potatoes already have cricket gravy mixed in them, you may want to skip the cheese. Otherwise, whisk most of the grated cheese in with the egg, setting some cheese aside to top the muffins with, at the end. Add your leftover mashed potatoes or colcannon, and mix thoroughly. Season with salt and pepper.
2. Scoop potato egg mixture evenly into a lightly greased muffin pan, packing the potatoes tightly, but making sure that they do not overflow. Bake for 30-40 minutes, until they start to turn crisp and golden. Remove from oven, sprinkle remaining cheese (if using) or other garnishes, such as chives, or crickets. Rotate pan (so the part that was in back of oven is now facing front), and return to oven to bake for another 2-5 minutes. Remove from oven and allow to cool at least 15 minutes, for muffins to get firm.
3. Remove potato muffins from pan and arrange on rack or plate, for easy snacking. Turning leftover mashed potatoes into an easy-to-sack finger food makes them disappear quickly; they won't be leftover anymore!
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!