NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• 10 cake moulds (paper or silicone)
• Piping bag
• Masher
• Whisk

INGREDIENTS

• 1 kg creamy texture potatoes
• 4 slices of chorizo (a spicy Spanish cold cut, slices of around 4-5 mm)
• 6 small artichoke quarters (in oil, from jar or tin)
• 2 eggs
• 1 onion
• 2 tablespoons fresh goat cheese
• 2 tablespoons flour
• 1½ teaspoon baking powder
• 1 tablespoon finely chopped fresh oregano
• 1 splash of olive oil

METHOD OF PREPARATION

• Peel the potatoes and boil until well done in water with a pinch of salt.
• Finely chop the onion and cut the slices of chorizo into small cubes. Cut the artichokes into pieces as well.
• Add a splash of olive oil to a pan and sauté the onion.
• Then add the chorizo cubes and allow to simmer briefly. Do the same with the pieces of artichoke.
• Drain off the boiled potatoes and add the goat cheese. Use the masher to mash the mixture until you have a fine structure (dry) puree.
• Mix the onion, chorizo, artichoke and the oregano through the puree.
• Pre-heat the oven to 170°C.
• Break and separate the eggs, putting the egg whites aside (Clever trick! clear here for a fun video on how you can separate eggs with ease!
• Mix the egg yolks together with the flour and the baking powder through the lukewarm puree.
• Mix everything to make a potato batter and allow to cool more.
• Beat the egg whites stiff and fold them into the batter. Do take care that the puree is not too warm, as you will then lose the effect of the fluffy egg whites.
• Put the batter into a plastic piping bag, cut off the tip and divide the batter in the cake moulds, making a nice swirl on top.
• Bake the cakes in the preheated oven (170°C) for 30 minutes.
• Serve them as a potato snack or as a dinner side dish.

Enjoy!