Potato Pie

Hello Dear Friends,

Potato cake is a recipe that will surprise your guests with its presentation and taste. I used beets, carrots and greens, but you can also use red cabbage or herbs with different flavors according to your taste.

If you bake your carrots and the garlic you will use in the carrot mortar with a little olive oil and then boil them, you can add flavor to their taste. You can also add a little orange zest to add extra flavor to the carrot mortar.

If you are going to prepare this cake, make sure that the potatoes you will use are boiled. Prepare the materials to be used in advance so that you can add them while the potatoes are hot so that they absorb their flavor more.

If you don't want it to stay in the freezer for a long time, put it in the refrigerator after a while and take it out in the refrigerator at least 1 hour before serving. If you try to turn it warm or hot, it may spread and lose its shape.

Love…

Ingredients for Potato Pie Recipe

• 2 kilo of potatoes
• 250 g pickled beetroot
• 5 medium carrot
• quarter bunch of parsley
• quarter bunch dill
• Green leaves of 6 spring onions
• freshly ground black pepper
• salt
• olive oil
• 1 head of garlic
• 1 bay leaf (can be added while boiling to add extra flavor to the potato, if desired)

For optional decoration:

• 4-5 pickled cucumbers
• 400 g labneh cheese
• 1 box of canned corn

How to Make Potato Pie Recipe?

1. Peel the potatoes, cut them into large pieces and boil them in water with a little salt. (Approximately 45 minutes)
2. Peel the carrots and cut them into large pieces, first horizontally and then longitudinally.
3. Peel the garlic. Add some olive oil, salt and pepper and put them on the baking tray with the carrots. Bake the garlic for 180 minutes and the carrots for 10 minutes in a preheated oven at 20 degrees. Take the baked carrots with the garlic into the pot, add enough water to cover them and boil them for 15-20 minutes.
4. Separate 500 gr each for carrots and beets from boiled potatoes.
5. Take the pickled beetroot and 500 gr potatoes into the reservoir of the Hotpoint Food Processor. Add a quarter teaspoon of olive oil and puree on high speed. Lightly grease the silicone cake mold. Pour the beet puree into it, press it with the help of a spatula and smooth it slightly.
6. Take all the carrots and half of the garlic together with 500 g of potatoes into the bowl of the Hotpoint food processor. Add a quarter teaspoon of olive oil and puree on high speed. Pour the puree you prepared on the beet puree, press it with a spatula and smooth it slightly.
7. Take the remaining boiled potatoes into the bowl of the Hotpoint food processor. Add the remaining garlic and mash at high speed.
8. Add the mashed potatoes and greens, mix, pour into the cake mold and smooth with the help of a spatula.
9. Put your potato cake in the freezer first with its mold, freeze it for 2-3 hours and rest it in the refrigerator for at least 1 night.
10. Invert your potato cake onto a serving plate 10-15 minutes before serving.
11. Cover with whipped labneh cheese, if desired. Serve garnished with corn kernels, sliced ​​cucumber and greens.