Colorful Potato Cake / Renkli Patates Pastasi

Colorful Potato Cake

When I first posted this picture to TurkishYummies on facebook it has been a true success. Those that saw it wanted to make it so I am posting this recipe on as soon as possible basis.

The good thing about it, not only it looks good, it also tastes good. Although it is called a cake there is hardly any baking; you just boil the eggs and saute the carrots.

I have given many tips about boiling potatoes correctly. Some mothers tell you how, some are too busy, some don’t have the time, some are away; so many people end up with not knowing or forgetting about such tips. Its good to know: do not peel just wash, start boiling with cold water and salt, choose similar sized potatoes, boil with open lid, use first high, then heat just enough heat to continue to simmer, check with a knife pocked way down to see if they are ready. And there; you will have delicious boiled potatoes.

Boiling PotatoThen drain under cold flowing water. If you don’t have time to cool, stick a fork into the potato and peel without burning your hands.

Now getting back to the recipe. Mash the potatoes with a pork or a potato masher and then devide the potato into three bulks. Mix each bulk with the different color ingredients you have.

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First bulk with chopped parsley and spring onions

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The second with sauted carrots.

 

Saute Carrots Carrot Potato Mixture

Last but not least the third with purple cabbage. You must squezze the purple cabbage with salt and vinegar before hand. Wait for about 10 minutes and then wash. Add new vinegar and if possible pomogranate sauce. 

 

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Mix well and taste each bulk separately before moving on. Add 1-2 table spoon of extra virgin olive oil to each mixture. Check salt, vinegar, pomogranate sauce and grounded pepper for each. Adjust according to your taste. Make small balls out of each mixture and put into the fridge.

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I think I have exaggerated the number of pictures in this post. I will try to cut it short. Then cover a rectangular serving dish with strech folio. You will need to use it horizontally and vertically to cover all sizes. Put each potato bulk and press down firmly after each one. Do not forget that you will be flipping over, when deciding about the colors.

 

Potato cake fridge Potato Cake Flip

You will need to keep the potato cake in the fridge or freezer for some time. And then you are ready to serve. This picturesque dish will get you many bravos. Enjoy.

Potato Cake

Colorful Potato Cake / Renkli Patates Pastasi
Print Recipe
This cake may be served as a side dish. Will definitely look beautiful on your table.
Servings Prep Time
10 slices 20 minutes
Cook Time
15 minutes
Servings Prep Time
10 slices 20 minutes
Cook Time
15 minutes
Colorful Potato Cake / Renkli Patates Pastasi
Print Recipe
This cake may be served as a side dish. Will definitely look beautiful on your table.
Servings Prep Time
10 slices 20 minutes
Cook Time
15 minutes
Servings Prep Time
10 slices 20 minutes
Cook Time
15 minutes
Ingredients
Servings: slices
Instructions
Green layer
  1. Try to pick potatoes with similar sizes so they are ready more or less at the same time.
  2. First wash the potatoes. Do not peel before hand or your potatoes will be too starchy.
  3. Then cover the potatoes with cold water and add a teaspoon of salt, to make them tasty from the start. Place on high heat first and once the water comes to boil reduce to heat. Make sure the water is still smirring.
  4. Do not cover the lid to make sure the potatoes are cooked evenly.
  5. Check after about 10 minutes by sticking in a knife in the middle of a potato. If the knife easily slides in the potato, it means that it is ready. Boiling should take about 10-20 minutes.
  6. Drain, wash with cold water. If you are in a hurry you can stick a fork into the potato and peel it easier; without burning your fingers.
  7. Wash and then chop to small bits the parsley. Also wash and cut to small dices the spring onions.
  8. When the potatoes are boiled enough, take them out of the pot, and peel them. Then mush them, either with a mushing tool or a fork. Split the mushed potato to three.
  9. Mix the first part with parsley and the spring onions. Taste, add salt and black pepper.
Red Cabbage Layer
  1. Peel the outer layer of the cabbage and wash it. If it is too large use only half of it.
  2. Grate the red cabbage with the harder side of the grater.
  3. Put the grated red cabbage in a bowl. Add a teaspoon of salt and 2 tablespoon of vinegar. Squezze with your hand for about 3 minutes; to make the cabbage softer. Set aside till the last moment.
  4. Then rinse under flowing cold water. After washing squeze out the excess water. Add 1 teaspoon of vinegar and 1 teaspoon of pomogranate sauce and mix.
  5. Take the second potato bulk and mix with the red cabbage mixture. Taste and adjust spices and sauces to taste.
Carrot Layer
  1. First wash, then peel the carrots.
  2. Grate with the harder side of the grater.
  3. Add 1-2 tablespoons of olive oil to a skillet. Saute the carrots for about 3-4 minutes. This is just to make them softer.
  4. Take the third potato bulk and mix with the carrot mixture. Taste and adjust spices to taste.
Combining and Shaping
  1. Add one table spoon of extra virgin olive oil to all three potato mixes to make them sticky and shiny.
  2. From each mixture make small sized balls in your hand and put them in a small plate. P
  3. Take a rectangular shaped serving dish or baking mould.
  4. Spread a strech folio all over the dish. To make this use the strech folio both vertically and horizontally.
  5. First pour the potato-spring onion mix. Pat on top firmly.
  6. Then the carrot mix, pat firmly again.
  7. Finally the red cabbage mix.
  8. Leave in the fridge for 3 hours. Also put the plate with the little balls to the fridge. If there is no time use the freezer.
  9. Take out. Turn over to a serving dish. Decorate with the small balls you had already prepared and enjoy.
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Posted in Appetizers, Cold Appetizers, Party Food, Quick / Easy, Vegetarian Tagged with: , , , , , , , , , , ,

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