Cook the leek and potatoes in a pan with a drizzle of oil. Once they have softened, combine them with the ricotta, eggs, Parmesan, salt, pepper and parsley mixture.
Mix all the ingredients well. At this point, grease and sprinkle the muffin tins with breadcrumbs.
Place two heaping tablespoons of mixture into each one. Add a sprinkling of breadcrumbs and Parmesan on top of each and bake at 200 degrees for about 15 minutes.
Muffin tins
A bowl for making the mixture
A pan for cooking the potatoes and leeks
They can be stored in the fridge, well wrapped in cling film, for a couple of days.
You can replace the leek with white onion
Italia, Calabria
| Energy (kcal) | 96.76 |
| Carbohydrates (g) | 9.65 |
| of which sugars (g) | 2 |
| Fat (g) | 3.74 |
| of which saturates (g) | 1.85 |
| Protein (g) | 5.61 |
| Fibre (g) | 2.09 |
| Salt (g) | 0.06 |
