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

Cook Time 15

Total Time 35

Servings 10 slices

Calories 150kcal

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.

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

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.

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.

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.