Directions:
- Preheat oven to 450°F; adjust rack to middle position. Coat baking sheet with cooking spray. Set aside.
- Place carrots in a small saucepan. Add 11/2 cup water. Bring to a boil; simmer for about 8-10 minutes or until carrots are just tender. Drain carrots, reserving 3 tablespoons cooking water. Cool slightly. Combine carrots, cilantro and reserved water in a blender. Blend until pureed.
- In a medium bowl, combine carrot puree, mashed potato, cumin, cayenne pepper, salt, and egg. Spoon potato mixture into pastry bag with a large star tip. Pipe mixture into decorative mounds. Lightly spray mounds with cooking spray.
- Bake for 15-20 minutes or until edges are browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.97 Kcal (414 kJ) | ||
| Calories from fat | 44.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 8% | |
|---|---|---|---|
| Cholesterol | 133.16mg | 44% | |
| Sodium | 206.53mg | 9% | |
| Potassium | 244.95mg | 5% | |
| Total Carbs | 8.73g | 3% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 5.45g | 11% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.5 Kcal (262 kJ) | ||
| Calories from fat | 27.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 8% | |
|---|---|---|---|
| Cholesterol | 84.09mg | 44% | |
| Sodium | 130.43mg | 9% | |
| Potassium | 154.69mg | 5% | |
| Total Carbs | 5.51g | 3% | |
| Sugars | 1.77g | 11% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 3.44g | 11% | |
| Vitamin C | 2.4mg | 6% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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