Potato carrot cake with spinach filling

Potato and Carrot Cakes with Spinach Filling

Prep time: 30 mins
Cooking Time: 60 mins

Serves: 4

Season: Autumn

Diet:

Ingredients

• 500g potatoes
• 250g carrots
• 200g durum wheat flour
• Nutmeg
• Salt
• 1 cup breadcrumbs
• 250g fresh spinach (garniture)
• 2 cloves garlic (garniture)
• Extra virgin olive oil (garniture)
• Salt and pepper (garniture)
• 4 slices of vegetable or cow's milk cheese (garniture)

Method

Boil the potatoes and carrots until tender (up to 30 minutes depending on the size of the potatoes).

Meanwhile, heat and oil a saucepan with the garlic. Pour the coarsely washed and drained spinach into the pan. Season with salt and pepper. Cook, covered, for a few minutes until tender. Drain the spinach well.

Preheat the oven to 210°C/Gas 7.

Mash the potatoes and carrots. Mix with the flour, a pinch of nutmeg and salt.

Using wet hands, scoop out a little of the filling. Form into a ball, flatten into a patty and hollow out with the back of a spoon.

Place a generous spoonful of spinach in the centre of each patty. Cover with cheese. Close each patty and form into a ball using wet hands.

Coat each cake with breadcrumbs.

Place on a baking tray lined with baking paper. Bake for 20-25 minutes at 210°C or until golden brown.