minced leek cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour and 1 teaspoon salt. Heat 200 ml water lukewarm. Mix yeast and sugar. Peel the potatoes and press them through a potato ricer. Add potatoes, yeast, 4 tbsp. oil and lukewarm water to the flour and knead everything into a smooth yeast dough. Dust with flour, cover and leave to rise in a warm place for about 1 hour

2. 2

   Peel and chop the onion. Heat 2 tablespoons of oil in a frying pan and fry the minced onion for about 10 minutes, turning. After about 5 minutes add the diced onion. Season with salt and pepper

3. 3

   Peel the carrots, wash and quarter them lengthwise. Clean, wash, halve or quarter the leek and cut lengthwise into thick strips. Coarsely grate the cheese. Whisk eggs and milk. Season with salt, pepper and nutmeg. Stir in cheese

4. 4

   Spread the dough in a greased baking tray (28 cm Ø). Press the rim up. First put minced meat, up to approx. 1/3, then carrot and leek strips on the dough. Pour egg milk over the dough. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/4-1 1/2 hours. Spread the remaining mince on the cake about 10 minutes before the end of the cooking time. Remove the finished cake from the tin and cut into pieces

5. 5

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
30 g

FATS
19 g

PROTEINS
19 g