1 cup elbow macaroni
1 medium potato boiled and mashed
1 egg, beaten
2 tbsp grated cheese plus for garnishing
1 tsp garlic powder
1 tsp red chilli flakes
1 tsp oregano
1 tsp parsley
1 tsp pepper powder
Salt to taste
8 spring roll sheets (store bought)
Boil the macaroni as per packet instructions. Drain the water and keep aside.
In a bowl, beat the egg and add the dry spices and salt. Beat again. Now add the finely mashed boiled potatoes and mix well. Add the grated cheese and stir. However, do not over mix as the cheese will lose its texture. Lastly, add the cooked macaroni and mix everything well.
Pre-heat the oven at 175 degree celsius. Take the pastry sheets, two at a time, and make a basket out of it. Place it in a muffin tray (I did not grease it as mine is non stick; you can take your own call). Take spoonfuls of the macaroni mixture and fill up the basket to the brim. Repeat for the rest of the mixture. Garnish with some grated cheese and bake in the pre-heated oven for 20 minutes initially. Then take out the baskets from the muffin holes and bake for another 10 minutes for browning on the sides. At his point you can also brush some butter on the sides. I skipped it to make a low calorie version. Serve it hot from the oven and enjoy this guilt-free delightful snack.