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Ingredients
Potato and Vegetable Cakes
- Ingredients
- 1 ⅕ grams potatoes (starchy)
- 2 egg yolks
- 150 grams Pastry flour
- 2 stalks Leeks
- 4 red Bell pepper
- 2 garlic cloves
- olive oil
- 150 grams freshly grated pecorino romano
- 2 Tbsps fresh Sage (chopped)
- 2 Tbsps fresh marjoram (chopped)
- salt
- freshly ground pepper
Rinse potatoes and boil in salted water for about 30 minutes.
In the meantime, rinse and slice leeks.
Rinse peppers, cut in half, remove seeds and ribs and julienne.
Peel and mince garlic.
Drain potatoes, let cool briefly and peel. Press through a ricer and knead with 1 tablespoon olive oil, egg yolks, flour and 100 grams (approximately 3.5 ounces) of Pecorino to form a smooth dough. Season with salt and pepper.
Grease a baking sheet with olive oil. Place potato mixture on baking sheet, flatten with a spatula and shape into cakes. Brush cakes with a little olive oil and bake for about 10 minutes in an oven preheated to 180°C (approximately 350°F).
Meanwhile, sauté vegetables in 2 tablespoons hot olive oil, add herbs and season with salt and pepper.
Remove potato cakes from oven and top with vegetables. Sprinkle with remaining cheese and return to oven for about 20-25 minutes. Remove, slice and serve.
(Percentage of daily recommendation)
| Calorie | 1,850 cal. | (88 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 153 g | (102 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.9 g | (106 %) |