Potato zucchini cake with paprika salad

Name: potato zucchini cake with paprika salad
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 400 g sticking potatoes crops; 1 zucchini crops; 100 g wholemeal flour; 1 bag baking powder; 3 tablespoons olive oil; 150 g spicy cheese (30), grated; 2 Eggs split; 5 peppers halved; 1 teaspoon Red wine vinegar

A tasty recipe. The vegetarian main course contains the following ingredients: solid potatoes (washed), zucchini (crops), wholemeal flour, baking powder, olive oil, spicy cheese ((30), grated), eggs (split), peppers (halved) and red wine vinegar.

Ingredients

Kitchen Stuff

food processor
baking paper
cake mold content approx. 2 liters

Directions

Preheat the oven to 175 ° C.
Potato and zucchini in kitchen machine coarse grating, drain in colander, sprinkle with 1 tsp salt and pepper and press out as much moisture as possible.
Bake potatoes, zucchini, flour and baking powder together.
Stir in 2 tbsp oil, cheese and egg yolks.
Proteinise protein in fat-free bowl with pinch of salt, carefully remove with spatula through potato casserole mixture and completely add in cake-covered cake mold.
Cake in the middle of oven in 45 min.
In the meantime roast pepper at the bottom of the oven for about 20 minutes.
Put the pepper in a bowl, cover it with plastic wrap and let it cool down.
Remove with a sharp blade blackened skin of paprika under running water (the skin is easily released).
Cut bell pepper into strips, sprinkle with salt and pepper and sprinkle with vinegar and the rest of oil.
Cut the potato zucchini cake into eight thick slices and serve with pepper salad..

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Nutrition

430Calories

Sodium24% DV575mg

Fat26% DV17g

Protein44% DV22g

Carbs16% DV47g

Fiber56% DV14g

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