Potato jalapeno poppers: you'll can't stop to eat them
published on 19 September, 2018 at 12:30
Ingredients:
4 Potato
1 Jalapeño
1 Shallot
2 Garlic
1/4 cup Panko Almond Milk
2 tbs Vegetable Stock
400 gr breadcrumbs
Almond milk
Directions:
Boil and mash the potatoes. Cut the shallot, garlic and jalapeno and cook in a pot with oil and vegetable stock (about 10 minutes). Then mix all together in a bowl. Make the poppers and put them into almond milk and the breadcrumbs. Bake at 400°F (200°) for 45 minutes.
more
more from Love Kitchen
-
24885 VIEWSLove Kitchen
-
15707 VIEWSLove Kitchen
-
10591 VIEWSLove Kitchen
-
8169 VIEWSLove Kitchen
-
3272 VIEWSLove Kitchen
-
7738 VIEWSLove Kitchen
-
3368 VIEWSLove Kitchen
-
12798 VIEWSLove Kitchen
-
2338 VIEWSLove Kitchen
-
535 VIEWSLove Kitchen
-
11583 VIEWSLove Kitchen
-
1155 VIEWSLove Kitchen
-
10046 VIEWSLove Kitchen
-
3022 VIEWSLove Kitchen
-
4298 VIEWSLove Kitchen
-
2997 VIEWSLove Kitchen