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.
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Equipment
- 1 large mixing bowl
- 1 ovenproof dish (approximately 30 centimetres diameter)
- 1 sharp knife
- 1 medium-sized bowl (for mixing your eggs, yoghurt and oil)
Servings 16 slices
Ingredients
- 2 medium potatoes (approximately 700 grams cut into small cubes)
- 1 medium onion (peeled & finely chopped)
- 1 bunch spring onions (trimmed & finely chopped)
- 1 red capsicum pepper (deseeded & finely chopped)
- 100 grams kaşar cheese (grated )
- 3 eggs
- 250 grams plain (all purpose) flour
- 1 packet baking powder (10 grams)
- 200 millilitres süzme yoghurt (or Greek yoghurt)
- 200 millilitres sunflower oil
- 1 tablespoon dill (washed & roughly chopped)
- 1 tablespoon fresh parsley (washed & roughly chopped)
- 2 teaspoons sweet paprika
- 2 teaspoons chilli flakes (optional)
- salt & pepper (to season)
For The Topping
- 1 dessert spoon sesame seeds
- 1 dessert spoon nigella seeds
Instructions
- Preheat your oven to 180 degrees Celsius.
- Meanwhile, add your potatoes, onions, peppers and cheese to your mixing bowl and toss around.
- In a separate bowl, whisk your eggs and add the oil and yoghurt and mix until smooth.
- Add to your potatoes and vegetables and stir it all together.
- Now add your herbs, spices and seasoning and mix them in.
- Finally, add your flour and baking powder and mix well until the flour mixture has formed a thick paste, coating your potatoes and vegetables.
- Spoon the potato mixture into your ovenproof dish and spread it around evenly.
- Now sprinkle your sesame seeds and nigella seeds over the top of the mixture.
- Place in the centre of your oven and bake for 45-50 minutes until golden brown on top.
- Once cooked, remove your potato cake and leave to cool until it reaches room temperature.
- 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
Calories: 280kcal
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