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Potato Cake

How do you say it? Potato pie or meatloaf? It's the same cake, isn't it?

Gastronomy
Pastel

I think recipes vary but not as much as  families  vary and the name change is because in some houses they put more than one or the other ingredient. My mom also puts raisins and a top layer of sugar and egg, which I don't use. And in the  bar  of my work (handled by former inhabitants of the Iberian Peninsula) they put fresh  cheese  to the filling. Some use chopped egg and other olives. And the last few years I saw a lot of meat loaf cut by knife. I like to think that the same goes with  customs  and feelings. There are families who celebrate everything, and maybe their neighbors never go out into the backyard or  play the music  loud. Some gather on Sundays at long tables, others book with time in a restaurant because no one wants to cook and others are seen during the week. Anyway, what has to work for everyone is their own recipe, ingredients and love, so here I leave mine cake.

Ingredients

  • 500 grams of special minced meat
  • 3 branches of green onion
  • 20 ml olive oil
  • 2 boiled eggs
  • 1 dehydrated
  • meat broth
  • Salt, cumin, ground chili pepper, and paprika (to taste)
  • 4 large potatoes
  • 50 grams of grated cheese
  • 1 teaspoon nutmeg
  • 20 grams of butter
  • 30 ml of milk

Preparation:

For meat filling fry onions in oil, add and cook meat with onions, spices, egg and caldito dissolved in half a cup of water. Leave the filling semi raw. Place in the baking mold.

Make the puree with nutmeg, milk, butter and salt and place on the meat. Sprinkle grated cheese and bake 15 minutes or until golden brown at 200 degrees Celsius.

  Anyone who has another variant of this classic recipe?  

Publication Date: 23/03/2020

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