Turkish Potato Cake - Patatesli Kek
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Turkish Potato Cake - Patatesli Kek
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Versatility is what it's all about. This delicious Turkish potato cake makes a substantial addition to your Turkish breakfast table but it also makes a great accompaniment or a meal on its own served with a side salad.
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Ingredients
- 2 medium potato approximately 700 grams cut into small cubes
- 1 medium onion (peeled & finely chopped)
- 1 bunch spring onions (trimmed & finely chopped)
- 1 red bell pepper deseeded & finely chopped
- 3 egg
- 250 grams all-purpose flour plain
- 1 packet baking powder (10 grams)
- 200 millilitres strained yogurt or Greek yoghurt, Turkish name (süzme yoghurt
- 200 millilitres sunflower oil
- 1 tablespoon dill (washed & roughly chopped)
- 1 tablespoon parsley washed & roughly chopped, fresh
- 2 teaspoons paprika sweet
- 2 teaspoons chili flakes optional
- salt to season
- black pepper to season
For The Topping
- 1 dessert spoon sesame seeds
- 1 dessert spoon nigella seeds
- 100 grams kasar cheese (grated )
Instructions
- Preheat your oven to 190 degrees Celsius.
- Meanwhile, add your potatoes, onions, peppers and cheese to your mixing bowl and toss around.
- In a separate bowl, whisk your eggs and add the oil and yoghurt and mix until smooth.
- Add to your potatoes and vegetables and stir it all together.
- Now add your herbs, spices and seasoning and mix them in.
- Finally, add your flour and baking powder and mix well until the flour mixture has formed a thick paste, coating your potatoes and vegetables.
- Spoon the potato mixture into your ovenproof dish and spread it around evenly.
- Now sprinkle your sesame seeds and nigella seeds over the top of the mixture.
- Place in the centre of your oven and bake for 45-50 minutes until golden brown on top.
- Once cooked, remove your potato cake and leave to cool until it reaches room temperature.
- Slice it up into approximately 16 square pieces and serve.
Notes
- As with all of our recipes, the calorie count for this dish is approximate and meant as a rough guide.
- We scrub our potatoes and leave the skin on as there is lots of nutrition in the skin. Feel free to peel your potatoes.
- There's no need to precook your potatoes. They'll cook in the mixture in the oven.
- We use grated Turkish kaşar cheese in our potato cake mixture but Cheddar cheese is a good substitute. If you want to use feta cheese (beyaz peynir), break this into small chunks rather than grating it.
- Everyone's ovens are different. We bake our potato cake for around 50 minutes. Remove your bake when it is golden brown on top.
- In Turkey, baking powder is sold in small sachet packets weighing 10 grams - it's called kabartma tozu.
- Red peppers and onions are the traditional vegetables to add to your Turkish potato cake. However, we've also seen it made with added peas and carrots, if you prefer.
- Your slices of potato cake will keep in the fridge for 5-6 days in the fridge in an airtight container.
Nutrition Information
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Calories
280kcal
(14%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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2 reviews
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