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Potato and beetroot savoury cake

Name: Potato and beetroot savoury cake
Total time: 45 min
Yield: 12
Ingredients: 1 onion; 1 gherkin; 2 Apple; 4 tablespoons Mayonnaise; lemons (juiced); 1 tablespoon white wine vinegar; salt; freshly ground peppers; 1 Skorpa Roll (cardamon rolls); Pearl onion; black Olives

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Difficulty:	easy
Preparation:	45 min
Ready in:	45 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	55 kcal	(3%)
Protein	0 g	(0%)
Fat	4 g	(5%)
Carbohydrates	6 g	(2%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	2.43 µg	(0%)
Vitamin D	0.01 µg	(0%)
Vitamin E	0.22 mg	(2%)
Vitamin B1	0.02 mg	(2%)
Vitamin B2	0.01 mg	(1%)
Niacin	0.22 mg	(1%)
Vitamin B6	0.03 mg	(2%)
Folate	4.05 µg	(2%)
Pantothenic Acid	0.05 mg	(1%)
Biotin	0.88 µg	(2%)
Vitamin B12	0.01 µg	(0%)
Vitamin C	2.1 mg	(3%)
Potassium	52.09 mg	(3%)
Calcium	7.21 mg	(1%)
Magnesium	4.52 mg	(1%)
Iron	0.12 mg	(1%)
Iodine	0.25 µg	(0%)
Zinc	0.08 mg	(1%)
Saturates	1 g
Uric Acid	0 g
Cholesterol	1.93 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

3	onions
3	gherkins
6	Apple
12 tablespoons	Mayonnaise
	lemons (juiced)
3 tablespoons	white wine vinegar
	salt
	freshly ground peppers
3	Skorpa Rolls (cardamon rolls)

To garnish

	Pearl onion
	black Olives

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Directions

1 Cut the potatoes, beetroot, peeled onion, apples and gherkin into very small pieces and mix with the mayonnaise, lemon juice, vinegar, salt and pepper. Taste and adjust the seasoning.

2 Place the ring of the springform pan on a large plate. Take a little of the beetroot and potato mixture and spread on the plate inside the springform ring. Arrange the Skorpa rolls side by side around the ring, with the rounded sides towards the ring, and fill the middle with the rest of the vegetable mixture.

3 To garnish, remove the springform ring, tie a ribbon around the charlotte and decorate with olives and pearl onions.

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