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Chicken and Mushroom Quiche
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Classic okroshka
Potato cake with onions and carrots
Treat the whole family to a delicious potato cake in Lent, they will thank you irresistibly!
How to cook Potato cake with onions and carrots
Step 1
We clean the potatoes and three on a fine grater, squeeze out the excess liquid.
Step 2
Add potatoes, flour, salt and pepper, mix well.
Step 3
Fry potato pancakes in a well-heated pan with oil, on both sides, until golden brown.
Step 4
We clean onions and carrots. We cut the onion into a medium cube, three carrots on a coarse grater and simmer everything together in oil with the addition of salt and pepper to taste until cooked, do not forget to stir.
Step 5
We lay all the layers of potato pancakes with stewed onions and carrots, the top one can be decorated with green onions. The cake is ready, bon appetit!
Potato cake with onions and carrots - FAQ About Ingredients, Baking Time and Storage
Yes, you can use gluten-free flour blends like rice flour or chickpea flour as a 1:1 substitute for all-purpose flour to make this recipe gluten-free.
The assembled potato cake can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven before serving for best texture.
Yes, you can omit eggs and add a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or a bit more flour to help bind the potato mixture.
For crispiness, reheat in a preheated oven (350°F/175°C) for 10-15 minutes or in a non-stick pan over medium heat until warmed through.
Yes! Freeze individual portions (unassembled or assembled) for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.
Serve with a dollop of sour cream, Greek yogurt, or apple sauce. A fresh salad or pickled vegetables make great accompaniments.
Reduce carbs by using half potatoes and half grated zucchini or cauliflower. You can also use almond flour instead of regular flour.
Potatoes release moisture when grated. Squeeze them firmly in a clean towel to remove excess liquid before mixing with other ingredients.
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