Description
Crispy potato and veggie filling baked in wonton cups.
Served with a zesty cilantro dipping sauce.
Ingredients
Units
Scale
- 5 medium (1134 g) Yukon potatoes (peeled and quartered)
- 1 tbsp salt
- 2 tbsp extra virgin olive oil (divided)
- 1 medium (113 g) onion (diced)
- 0.5 cups (118 ml) frozen peas
- 0.5 cups (118 ml) organic frozen corn kernels
- 2 tsp fresh grated ginger
- 0.25 tsp ground turmeric
- 0.25 tsp cumin
- 0.125 tsp salt
- 0.125 tsp pepper
- 24 wonton wrappers
- 2-3 tbsp extra virgin olive oil for brushing
- 2 tbsp brown mustard
- 0.25 cups (59 ml) chopped fresh cilantro
- 0.5 cups (118 ml) water
- 0.25 cups (59 ml) freshly squeezed lemon juice
- 1 tsp maple syrup
Instructions
- Fill a medium-sized pot 2/3 full with water and bring to a boil. Add 1 tablespoon of salt and potatoes; cook for about 20 minutes, or until tender.
- In the meantime, heat 1 tablespoon of olive oil in a large nonstick skillet. Add diced onions and cook for 3–4 minutes over medium heat. Add 2 tablespoons of water and cook until evaporated. Continue cooking for about 20 minutes, adding 2 tablespoons of water at a time if necessary to prevent burning.
- Add peas, corn, ginger, turmeric, cumin, salt, and pepper. Cook for another minute and set aside.
- Drain the potatoes, reserving the cooking water. Transfer them to a medium bowl, add ½ cup of cooking water, and mash using a fork or potato masher. Add onions, peas, and corn, and 1 tablespoon of olive oil; mix well. Taste and add ½ to ¼ teaspoon of salt if necessary.
- Preheat oven to 375°F (190°C). 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 to form a 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.
- Cilantro Sauce
- Combine all ingredients in a blender and blend until smooth.
Notes
- For crispier wonton cups, bake them for an additional 2-3 minutes after filling with the potato mixture.
- To make the cilantro sauce ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
- Feel free to experiment with other vegetables in the filling, such as diced carrots or bell peppers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 2 wonton cups
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 10