Savoury Potato Cake

baby carrots · baby potato · baked potato · beetroot · beetroot bread

Prep 8 inch loaf

A mashed potato cake is a dreamer's paradise. I found an Italian nonna's recipe for a mashed potato bake layered with ham and cheese, baked into a crusty glory - and I had to try it instantly. Of course, I had to add my version with a layer of colourful vegetables in the center and so here we have a baked savoury potato cake!

And maybe one day, this version will be Kamini nonna's recipe for my grandchildren ;)

INSTRUCTIONS

1 Preheat the oven at 180C

2 Brush olive oil on the insides of the loaf tin and coat with a generous layer of breadcrumbs and set aside

3 In a large bowl mash the potatoes with butter, olive oil, salt and pepper

4 Add the eggs, cheese and herbs and mix well

5 In another bowl stir together all the vegetable layer ingredients

6 In the loaf pan, first layer the potato mix halfway to the top, smoothening the top

7 Then add the vegetable mix and press down tightly

8 Top with the remaining potato mix and smooth the top

9 Bake for 45 minutes

10 Allow to cool on a cooling rack completely before flipping over and slice like you would a loaf cake!

11 For later on, you can also grill a slice on the pan

ingredients

Breadcrumbs

Potato Layer:
6 potatoes, boiled and peels
1 tsp garlic, minced or grated
2 tbsp butter
1 tbsp olive oil
2 eggs
¾ tsp salt
½ tsp pepper (optional)
Handful of fresh herbs, finely chopped
2-3 tbsp grated cheese

Vegetable layer:
¼ cup beetroot, grated
½ cup carrots, grated
Handful of finely chopped spring onions, finely chopped
½ cup cheese, grated
½ tsp salt
½ tsp pepper
1 garlic clove, minced

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