Name: Savory Baked Potato Cakes & Veggies
Prep time: 10 min
Cook time: 70 min
Total time: 82 min
Yield: 3
Cuisine: European
Ingredients: 80 gram Zucchini; 2 gram Herbes de Provence; 50 gram Wholegrain Spelt Flour; 55 gram Chicken Eggs; 150 gram Red Bell Pepper; 4 gram Salt; 100 gram Tomato Puree; 4 piece Fresh Basil; 100 gram Cottage Cheese; 50 gram Shallots; 320 gram Late potatoes; 15 gram Canola Oil; 2 gram Black Pepper

Baked Potato Cakes with Vegetables and Cottage Cheese

Step-by-step method

Let’s cook

At a glance

You'll be grating boiled potatoes and mixing them into a simple dough to form and fry crispy cakes—a surprisingly quick process. While those rest, you're sautéing fresh vegetables with tomato and herbs to create a flavorful topping. The final assembly is where the magic happens: top each cake with veggies and cottage cheese, then bake everything together for a comforting, show-stopping dish that looks fancier than the minimal effort it takes.

1/7

Boil the potatoes

Boil the potatoes in their skins, let them cool slightly, then peel.

For this step
0/1

320 gram
Late potatoes
2/7

Make a thicker dough

Grate the boiled potatoes and mix in egg, salt and plain flour (adjust the amount depending on the potato type, to get a thicker dough).

For this step
0/3

55 gram
Chicken Eggs

2 gram
Salt

50 gram
Wholegrain Spelt Flour
3/7

Shape the cakes

Shape the dough into cakes and fry on both sides in a pan (dry or with a splash of oil), or bake them in the oven instead.

4/7

Sauté the vegetables

Clean and chop the vegetables, then sauté them in a little oil.

For this step
0/4

150 gram
Red Bell Pepper

80 gram
Zucchini

50 gram
Shallots

15 gram
Canola Oil
5/7

Simmer briefly

After a while, add the tomato purée and let it simmer for a few minutes. Season with herbs, salt, pepper and Provençal herb mix. Let the mixture cool.

For this step
0/5

100 gram
Tomato Puree

2 gram
Salt

2 gram
Black Pepper

2 piece
Fresh Basil

2 gram
Herbes de Provence
6/7

Assemble on a baking tray

Place the cakes on a baking tray lined with parchment paper, top each one with a spoonful of the vegetable mixture and a spoonful of cottage cheese. Bake for about 15 minutes at 200 °C.

For this step
0/1

100 gram
Cottage Cheese
7/7

Serve

Sprinkle with fresh basil before serving.

For this step
0/1

2 piece
Fresh Basil

Step-by-step method

At a glance

Boil the potatoes

For this step

Make a thicker dough

For this step

Shape the cakes

Sauté the vegetables

For this step

Simmer briefly

For this step

Assemble on a baking tray

For this step

Serve

For this step

Baked Potato Cakes with Vegetables and Cottage Cheese

Ingredients — what you'll need

What's in it?

About this recipe

0 products added