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Baby Potato Canapes Recipe


Jun 28, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Planned a party at your place and don't know what to make? Chef Kamini Patel has you covered with a healthy, quick and easy party platter recipe. Crisp Potato Canapes with a zesty filling topped with a creamy yogurt mix will be the perfect conversational centrepiece which will leave your guests with a craving for more.

INGREDIENTS

    4-5 baby potatoes, parboiled
    olive oil
    salt to taste
    pepper
    Sauce:
    90 grams Greek yoghurt
    Salt to taste
    Pepper
    Oregano
    lemon zest
    Topping:
    2 teaspoons black sesame seeds
    2 teaspoons white sesame seeds
    ¼ cup sunflower seeds
    ¼ cup pumpkin seeds
    4-5 whole black pepper
    ½ teaspoon salt
    4-5 cloves garlic
    1-2 onion
    1/8 cup capers
    1/8 cup olives
    1 teaspoon olive oil
    Fresh thyme

DIRECTIONS

Slice the parboiled baby potatoes into discs.
Rub with olive oil, salt and pepper, and grill on the pan.
Place the onion, garlic, sunflower seeds, pumpkin seeds, pepper, olives and capers in a mixer and pulse a few times to achieve a coarse mixture.
Remove from the blender and into a small pan on medium heat with some olive oil.
Add the sesame seeds, salt and thyme.
Roast for a few minutes.
Meanwhile, mix the yoghurt with lemon zest, salt and oregano.
Once potato slices are done both sides, remove.
Place on plate.
Some mixture on top of each slice, and drizzle the yoghurt sauce.

About Kamini PatelFollow On

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The cheerful Kamini Patel is a wizard at quick and easy-to-make global cuisine, dips and bakes. She is also a food blogger, writer, lawyer and communications consultant. Allow her to make your dinner times fuss-free and delicious with wonderful vegetarian recipes.

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