Baby Potato Canapes Recipe

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.

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.