Savoury Vegetable Cake


Managed to accidentally download Windows 10 (I blame alcohol), which required 5 reboots and quite a lot of unladylike cursing to work, and WHICH THEN PROMPTLY WIPED ALL THE RECIPES I’D BOOKMARKED IN FAVOURITES*.

(*I managed, by random button pressing, to then transfer the recipes from Windows Explorer to Windows Edge, thereby enabling me to cancel the assassin I’d booked for Bill Gates early enough that I only paid the initial booking fee + taxes**).

(**I’ve saved a LOT of recipes to my Favourites).

In the meantime, please enjoy this tasty potato and vegetable cake, original found here:


Savoury Vegetable Cake

  • Two medium sized baking potatoes
  • One medium sized sweet potato
  • One leek, peeled and chopped
  • Couple of handfuls of sprouts, peeled and chopped.
  • Salt / pepper / sage
  • Couple of teaspoons of wholegrain mustard
  • Vegetable oil or olive oil or marge or butter

Prick the potatoes and sweet potato repeatedly with a knife, then roast in the oven at 180C ish for 1- 1 1/2 hours.

Leave to cool, then scrape out the insides, mash them, and set aside.  Then eat the skins, greedily, standing by the cooker, as the skins are (a) lovely and crispy (b) full of vitamins and good for you and (c) you are starving as you’ve just delayed dinner for 1 1/2 hours to allow the potatoes to bake.

Heat the oil or butter in a wok, and gently fry the sage for a couple of minutes.  Add the leek, salt and cook until soft.

Heat water in a pan and cook the sliced sprouts until soft.  Drain.

Add the sprouts to the leek and cook gently.

Add the mashed potatoes and mustard, season and mix.

Heat a little more oil or butter in a large frying pan, and form the mixture into a pancake in the pan, pressing down with a spoon or fishslice.

Flip, place on a baking tray (oiled or foiled), and bake in the oven for 20-30 minutes, until lightly browned.

Slice up and serve.





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