The name day is celebrated in my home country. At these celebrations, my mother always served a variety of savory and sweet dishes. This also included a potato cake, which was always very popular.

I have refined and modernized the recipe and I would like to present the result to you today.

The dish is very variable. It can be served on many occasions. As a starter, on a buffet or as a cold main course.

If you like, you can add any piece of meat to the main course, anything is possible, anything goes with it.

Recipe

Savory Potato Cake

Aflavorful, irresistible, savory no-bake, no-flour potato cake that's easy tomake.

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Prep Time 20 mins

Cook Time 30 mins

Cooling Time 3 hrs

Total Time 3 hrs 50 mins

Servings 10 people

Calories for 1 serving 211.9

Ingredients

  

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Ingredients for a loaf tin, 26 cm by 11 cm inside:

• 1000 g peeled and boiled potatoes
• 150 g sour cream
• 100 g quark (semi-fat)
• 150 g cream cheese
• 1 bunch chives
• 2 tbsp parsley (chopped)
• 2 tsp salt
• 1 tsp pepper
• 1 tsp vegetable broth
• 2 tbsp olive oil
• 2 tbsp walnuts (chopped)
• 2 snack peppers

Instruction

 

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Preparation the evening before

• The night before, peel and boil the potatoes.

Preparation the next day

• The following day, halve the two small peppers, place them on a fireproof surface (I used aluminum foil) and scorch the skin with a hand torch.
  
• Place the peppers in a bag and set aside to cool. Because the peppers sweat in the bag, the skin can be easily peeled off.
  
• In the meantime, grate the potatoes on a household grater and mix them in a bowl with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon vegetable stock and 1 tablespoon olive oil and season to taste. Put aside.
  
• Remove the skin from the peppers and cut them into small cubes. Cut the chives into fine rings.
  
• You will need 2 smaller bowls to prepare the fillings.
• Filling 1: Place half of the sour cream 75 g and quark 50 g and 65 g cream cheese in one of the bowls and mix with the diced peppers and 2 tablespoons of walnuts. Season with a little salt, pepper and olive oil.
  
• Filling 2: Put the other half of sour cream and quark with 65 g cream cheese in the second bowl. Add the parsley and chives and stir. Also season with salt, pepper and olive oil. Set aside the rest of the cream cheese for decoration.
  
• Line the loaf tin with cling film.
• Pour 1/3 of the potato mixture into the mold and spread evenly and press down lightly.
  
• Now spread the pepper and walnut filling over the potatoes, reserving 2 tbsp for decoration. Spread evenly.
  
• Now place 1/3 of the potatoes on the filling again and spread evenly and press down.
• Then the herb filling, (here also please hold back 2 tablespoons), place on the potato layer and proceed as above. Finally, distribute the remaining potatoes and smooth them out nicely. Cover with foil and place in the fridge for at least 2-3 hours.
  
• Mix the rest of the two fillings together and refrigerate.
• When the chilling time is up or before you get too hungry, take the mold out of the fridge, open the top foil and turn out onto a work surface. Remove the loaf pan and the foil.
  
• Spread the remaining 20 g cream cheese thinly on top with a knife. Spread the mixture of the two fillings on the sides of the cake.
• Arrange and decorate according to taste and gusto.
  

Course Appetizers, Party

Cuisine Macedonian

Nutrition

Calories: 211.9kcal | Carbohydrates: 19.3g | Protein: 5.3g | Fat: 11.9g

Have you tried the recipe?Mention @ballesworldblog or use the hashtag #ballesworld!

You serve a special kind of cake with great taste and full of surprises for the palate.

Good Appetite!