Spice things up with an elegant appetizer of potatoes served in a flakey crust with turmeric, cumin, ginger and more. Serve with a cream cilantro sauce for the ultimate bite.
5 medium yellow potatoes, peeled and quartered
1 Tablespoon salt
2 Tablespoons extra virgin olive oil, divided
1 medium onion, diced
½ cup frozen peas
½ cup organic frozen corn kernels
2 teaspoons fresh grated ginger
¼ teaspoon ground turmeric
¼ teaspoon cumin
⅛ teaspoon salt
⅛ teaspoon pepper
24 wonton wrappers
2-3 Tablespoons extra virgin olive oil for brushing
2 Tablespoons brown mustard
¼ cup chopped fresh cilantro
¼ cup freshly squeezed lemon juice
1 teaspoon maple syrup
Prep Time: 20min | Cook Time: 45min
Fill a medium size pot ⅔ of the way with water and bring to a boil. Add 1 Tablespoon of salt and potatoes and cook for about 20 minutes or until tender
In the meantime heat 1 Tablespoon of olive oil in a large non stick skillet. Add diced onions and cook for 3-4 minutes over medium heat. Add 2 Tablespoons of water and keep cooking until all the water has evaporated. Continue cooking for about 20 minutes, adding more water, 2 tablespoons at a time,if necessary to keep them from burning.
Add peas, corn, ginger, turmeric, cumin, salt and pepper. Cook for another minute and set aside
Drain the potatoes, reserving cooking water. Transfer them to a medium bowl, add 1/2 cup of cooking water and mash them using a fork or potato masher. Add onions, peas and corn and 1 Tablespoon of olive oil and mix well. Taste the mixture and add 1/8 to a ¼ teaspoon of salt if necessary.
Preheat oven to 375 °F. Coat a muffin tin with cooking spray
Brush both sides of each wonton wrapper with extra virgin olive oil. Carefully press each wonton wrapper into the muffin tin, so they fit snugly and form a little cup. Bake for 8-10 minutes or until golden brown
Fill each wonton cup with 2 Tablespoons of warm potato filling and serve immediately with cilantro sauce
Combine all the ingredients in a blender and blend until smooth
Potatoes can be made ahead of time and warmed up before filling the wonton cups. Wonton cups can be made 1 day ahead and kept in an airtight container or a ziplock bag.
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