A traditional Styrian potato dish with my little vegie and herb twist. Usually this dish is only made with potato. Baked in the oven and served with plain yoghurt. I added some vegies and also topped it with a herb mix. Delicious!
Ingredients
- 4 potatoes finely grated large peeled
- 2 carrot finely grated medium
- 2 garlic cloves grated large
- 1 cup cauliflower cut into pieces
- 1/2 cup frozen peas
- 3 tbs plain flour
- 1/2 tsp pink salt
- 1/3 cup sunflower oil
- 1/2 tbs Herbes de Provence
- 2 tbs sunflower oil *extra
Method
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Step 1Grate the potatoes and carrot into a bowl. Mix with all other ingredients, except the oil and Herbes de Provence.
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Step 2Preheat the oven to 180C.
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Step 3Add the oil into the 22cm x 22cm metal baking dish and add the batter. Sprinkle the Herbes de Provence on top evenly and spread with some extra oil. That helps it to turn even more crispy and golden.
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Step 4Put into the oven and bake until golden brown and very crispy. That should take approx. 30-40 minutes.
Equipment
- baking dish
Recipe Notes
Feel free to add more salt, 1/2 tsp is just a guideline.
Use buckwheat or sorghum flour to make it gluten-free.
This dish is traditionally eaten with some plain yoghurt.
I served it with a mixed salad: tomato, cucumber and onion with a plain vegan yoghurt dressing.
If you like the sound of this recipe, you might also like Tiffiny Hall's Vegetarian Paella.
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