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When I first posted this picture to on facebook it has been a true success. Everybody wanted to make it too, so I posted this recipe as as soon as possible.

The good thing about this cake is that it not only looks good, it also tastes good. Although it is called a cake there is no baking at all. And the only cooking involved is boil the potatoes and sautéing the carrots.

How to boil potatoes?

I have given many tips about boiling potatoes correctly. Some mothers tell you how, some are too busy, some do not have the time or patience, some are away; so many people end up with not knowing or forgetting about such tips. It is good to know: do not peel just wash, start boiling with cold water and salt, choose similar sized potatoes, boil with open lid, use first high, then just enough heat to continue to simmer, check with a knife pocked way down to see if they are ready, take out of the water when the knife goes through smoothly. And there; you will have delicious boiled potatoes.

Then drain under cold flowing water. If you do not have time to cool, stick a fork into the potato and peel without burning your hands.

Now getting back to the recipe. Mash the potatoes with a fork or a potato masher and then divide the potato into three bulks. Mix each bulk with the different color ingredients you have.

Mix well and taste each bulk separately before moving on. Add 1-2 table spoon of extra virgin olive oil to each mixture. Check salt, vinegar, pomogranate sauce and grounded pepper for each. Adjust according to your taste. Make small balls out of each mixture and put into the fridge.

How to prepare for service

I think I have exaggerated the number of pictures in this post. I will try to cut it short. Then cover a rectangular serving dish with strech folio. You will need to use it horizontally and vertically to cover all sizes. Put each potato bulk and press down firmly after each one. Do not forget that you will be flipping over, when deciding about the colors.

You will need to keep the potato cake in the fridge or freezer for some time. And then you are ready to serve. This picturesque dish will get you many bravos. Enjoy.

If you are interested in potato cakes, here is a baked alternative Potato Cake.

Print Pin

Colorful Potato Cake

This cake may be served as a side dish. Will definitely look beautiful on your table.

Course Appetizer, Vegan

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 slices

Calories 150kcal

Ingredients

• 4 potatoes
• 4 carrots
• 1 red cabbage
• ½ bunch parsley
• 6 stalks spring onions
• 3 tablespoons salt
• ½ teaspoon black pepper
• 1 teaspoon pomegranate sauce optional
• 2 tablespoons vinegar
• 1 teaspoon vinegar
• 5-6 tablespoons olive oil extra virgin

Instructions

Green layer

• Try to pick potatoes with similar sizes so they are ready more or less at the same time.
• First wash the potatoes. Do not peel before hand or your potatoes will be too starchy.
• Then cover the potatoes with cold water and add a teaspoon of salt, to make them tasty from the start. Place on high heat first and once the water comes to boil reduce to heat. Make sure the water is still smirring.
• Do not cover the lid to make sure the potatoes are cooked evenly.
• Check after about 10 minutes by sticking in a knife in the middle of a potato. If the knife easily slides in the potato, it means that it is ready. Boiling should take about 10-20 minutes.
• When the potatoes are boiled enough, take them out of the pot, rinse with cold water and peel them. Then mush them, either with a mashing tool or a fork. Split the mashed potato into three.

Green Layer

• Wash and then chop to small bits the parsley.
• Also wash and cut to small dices the spring onions.
• Mix the first part of potatoes with parsley, spring onions, salt and black pepper according to your taste. Set asside

Orange Layer

• First wash, then peel the carrots.
• Grate with the coarser side of the grater.
• Add 1-2 tablespoons of olive oil into a skillet. Saute the carrots for about 3-4 minutes. This is just to make them softer and get rid of their excess water.
• Take the second potato bulk and mix with the carrot mixture and salt and pepper. Taste and adjust spices to taste.

Magenta Layer

• Peel the outer layer of the cabbage and wash it. If it is too large use only half of it.
• Grate the red cabbage with the coarser side of the grater.
• Put the grated red cabbage in a bowl. Add a teaspoon of salt and 2 tablespoons of vinegar. Scrub with your hand for about 3 minutes; to make the cabbage softer.
• Rinse and then squeeze out the excess water. Add 1 teaspoon of vinegar and 1 teaspoon of pomegranate sauce and mix.
• Take the remaining potato bulk and mix with the red cabbage mixture. Taste and adjust spices and sauces to taste.

Combining and Shaping

• Add one tablespoon of extra virgin olive oil to each three potato mixes to make them sticky and shiny.
• From each mixture make 8 small sized balls in your hand and put them in a small plate.
• Take a rectangular shaped serving dish or a baking mould.
• Spread a strech folio all over the dish. To make this, use the strech folio both vertically and horizontally.
• First pour the green layer mix. Pat on top firmly.
• Then the orange mix, pat firmly again.
• Finally the magenta mix.
• Leave in the fridge for 3 hours. Also put the plate with the little balls to the fridge. If there is no time use the freezer.
• Take out. Turn over to a serving dish. Decorate with the small balls you had already prepared and enjoy.