These delicious little, golden cup cakes are perfect as part of an antipasto or even to take on a pick nick.

• this recipe makes 9 cup cakes:
• pre heat oven to 200˚

• 2 large, desiree potatoes, boiled
• 5 organic eggs
• 1 large Spanish onion, finely copped
• 2 garlic cloves, crushed
• one bunch Italian parsley, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cummin
• 1 teaspoon sumac
• some saffron strands
• 1 tablespoon fine polenta
• 1 teaspoon baking powder
• salt and pepper

• in a bowl, mix the eggs, polenta, baking powder, salt and pepper

• in a frypan, melt some oil and butter and gently fry the onions and garlic

• now add the spices and cook for two more minutes
• as last ingredients the chopped parsley
• mixing all well, let the parsley just wilt

• add the onion mix to the eggs
• push the cooked potatoes through a potato ricer (or just crush them with a fork)
• mix all very well
• butter a muffin  tray

• spoon the egg mixture into the prepared molds
• bake for about 15 minutes, or until golden brown

• turn them out and let them cool on a rack