Ingredients:
500 grams of boiled potatoes (about 3 medium-sized)
30 grams of butter
50ml of milk
1 large egg
One teaspoon of salt and more to taste
150 grams of flour (for a soft and sticky dough)
1 finely chopped onion
1 grated carrot
500 grams of sliced mushrooms
Vegetable oil for frying
Black pepper to taste
150 grams of grated cheese
A small bunch of dill for garnish
Parchment paper and aluminum foil for baking
Instructions:
Prepare the Potato Dough:
Mash the boiled potatoes and mix them with butter, milk, and a beaten egg. Season with salt.
Add flour gradually to make a soft dough that is somewhat sticky.
Sauté the Vegetables:
On medium heat, preheat some vegetable oil in a pan.
When the onion is transparent, add it diced and toss in a little salt.
Add the grated carrot, season with a bit more salt, and cook until golden brown. Set aside.
In the same pan, fry the sliced mushrooms with a pinch of salt until they are golden brown and their moisture has evaporated. Sprinkle with black pepper.
Assemble the Cake:
Preheat the oven to 180°C (356°F) with bottom heat.
Grease a 22cm baking dish with cooking parchment.
Transfer the potato dough to the prepared dish and use a spoon dipped in vegetable oil to spread and flatten the dough, covering the bottom of the dish.
Layer half of the fried mushrooms on top of the dough, followed by the onion and carrot mixture. Finish with the remaining mushrooms.
Bake:
To keep the top from burning, cover the dish with aluminum foil.
Bake for fifty minutes in a preheated oven.
After 50 minutes, take off the foil, top with the cheese that has been shredded, and turn the oven up to the highest setting.
Bake the cheese for a further 7 to 10 minutes, or until it is brown and melted.
Garnish and Serve:
Let the potato cake cool slightly before sprinkling it with chopped dill for a fresh touch.
Slice and serve the cake warm as a delicious and comforting dinner option.
Enjoy your flavorful Savory Potato and Mushroom Cake!