Not included in this recipe
Servings
-
8
+
MAGGI Classic Gluten Free Mashed Potato Instant Mix 2 cups
MAGGI Classic Gluten Free Mashed Potato Instant Mix 4kg
Melted butter 1/4 cups
Butter, light, stick, without salt
Egg, beaten 1 Large
Egg, yolk, raw, fresh
Rice flour 1 cup
Rice flour, brown
1/4 cup Cornflour
Cornflour
8 grams Baking Powder
Baking Powder
Poppy seeds 10g
Oil, poppyseed
sesame seeds, toasted
Seeds, sesame seeds, whole, roasted and toasted
1 cup Onions, Raw
Onions, Raw
2 teaspoons Garlic, Raw
Garlic, Raw
dried Basil 2 tbsp
Basil, Fresh
salt 1/2 tsp
Salt
Instructions
1 of 9
4'
Step 1
Check
In a large bowl combine the MAGGI Mash, butter and egg. Mix until smooth.
2 of 9
2'
Step 2
Check
Add in the rice flour, corn flour, salt and baking powder. Mix until smooth dough forms.
4 of 9
5'
Step 4
Check
in the meantime, make your crispy onions by lightly sauté them with a little oil and butter. Add the garlic towards the end of the cooking to ensure it does not burn
5 of 9
1'
Step 5
Check
Mix the onions, garlic, poppy seeds, sesame seeds, basil and salt in a bowl. Set aside
6 of 9
10'
Step 6
Check
Once the dough has rested cut into 8 pieces and roll into balls. Flatten lightly with rice floured fingers
7 of 9
1'
Step 7
Check
Place onto baking paper on a baking tray and brush with melted butter.
8 of 9
15'
Step 8
Check
Sprinkle with the onion and seeds mix and bake for 15 minutes at 225°C.
Share a yummy picture!
Have you made this recipe? Would like to share the results with others? Upload your picture here.
From the community
Rating
What did you think of the recipe?
Be the first to rate it!
Comments
Questions, comments or praises?
Leave them here.