Baking
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"Generally, I use 2 medium potatoes per person. The trick is to work quickly so that the potato stays white, however it can be precooked to when it is a light golden brown and reheated on high heat. Enjoy."- Vita Beder.
Such great texture – a soft, well-seasoned centre, with extra depth by the egg, plus the crunchy outside. All the required characteristics of a great potato dish. So easy to throw together and it is convenient to prepare it in advance.
Suits a dish craving a crunch alongside, as a replacement for chips or roast potatoes for example, like a gently cooked fish dish or melting pork or lamb.
Serves 4 to 6 as a side dish. V.GF.DF. Freezes well.
Pictured: Vita’s potato cake
Ingredients
- 8 Potatoes, medium size
- 1 onion
- 1 egg
- Salt
- Oil
- Prepare a shallow oven dish with enough oil to cover the pan well. And that will fit the mix to a depth of ½ inch. Heat it in the oven so that the oil gets very hot but not smoking. Time this so that you can put the potato mix in immediately after grating and mixing with the egg.
- Grate potato and onion; lightly beat egg in a large bowl and add the grated potato and onion; add salt and mix.
Method
Place in the hot oiled dish smoothing mixture quickly to the ½ inch depth.
Bake in hot oven, around 220°C, for about 10 minutes.
Lower heat to medium for 10 minutes. At this stage it should be turning to a light golden brown.
Bake for another 10 to 15 minutes on high until the edges are crisp and the centre starts to colour. Serve immediately.
TasteTip - Salt was once such a valuable commodity that during the Roman Empire soldiers received salt as part of their pay - the derision for the term "salary".
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
