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Turkish Potato Cake - Patatesli Kek
3 from 2 votes

Turkish Potato Cake - Patatesli Kek

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.

Prep Time
15 mins
Cook Time
50 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 16 slices
Calories: 280 kcal
Course: Breakfast
Cuisine: Turkish

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

    Cup of Yum
  1. Preheat your oven to 190 degrees Celsius.
  2. Meanwhile, add your potatoes, onions, peppers and cheese to your mixing bowl and toss around.
  3. In a separate bowl, whisk your eggs and add the oil and yoghurt and mix until smooth.
  4. Add to your potatoes and vegetables and stir it all together.
  5. Now add your herbs, spices and seasoning and mix them in.
  6. Finally, add your flour and baking powder and mix well until the flour mixture has formed a thick paste, coating your potatoes and vegetables.
  7. Spoon the potato mixture into your ovenproof dish and spread it around evenly.
  8. Now sprinkle your sesame seeds and nigella seeds over the top of the mixture.
  9. Place in the centre of your oven and bake for 45-50 minutes until golden brown on top.
  10. Once cooked, remove your potato cake and leave to cool until it reaches room temperature.
  11. 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

Calories 280kcal (14%)

Nutrition Facts

Serving: 16 slices

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.