I had too many potatoes and was tired of boiling, making a potato salad or a potato in the oven so tried something new: a Potato Cake. It was welcomed happily in the household and it was finished before it got cold. A good indication that I should post it immediately.
This savoury cake is prepared with low cost and common ingredients. You do not have to use a mixer, a wire whisk will do. No hidden tips or hints involved. Just follow the steps in the recipe below. Serve anytime you like morning, as a side dish or even at tea time.
The only critique I got is that I should have sprinkled even more sesame seeds, so keep it in mind when you are baking it.
Potato Cake
Why not have a savory cake with potatoes.
Servings 1 large dish
Calories 150kcal
Ingredients
- 500 grams potato
- 3 eggs
- 1½ teaspoon salt
- 150 millilitres milk
- 150 millilitres olive oil
- 250 grams yogurt
- 250 grams corn flour
- 10 grams baking powder
- ½ bunch parsley chopped
- ½ bunch spring onions chopped
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon dry mint flakes
- ½ teaspoon cumin
- 1 teaspoon sesame seeds
- 1 teaspoon nigella seeds
Instructions
- Peel the potato and cut to thin slices.
- Wash and chop the parsley and the green parts of the spring onions.
- Break the eggs and add the salt into a large bowl. Mix well using a wire whisk.
- Add the milk, olive oil and yogurt, mix again.
- Add the cornflour about 50 grams at a time and mix between additions. Stop adding the mixture starts getting stiff. The mixture should be like a cake. Add the baking powder at this stage too. Mix well to combine.
- Add the potato, the parsley and the spring onions. Mix well.
- Add the salt, red pepper flakes, cumin and the dry mint flakes. Mix well.
- Pour into a baking dish.
- Cook at 180° Celsius in a preheated oven, for about 40-45 minutes until the top and bottom are golden.
- When time is up, remove from oven and let rest for 10 minutes and serve.