Patatnik (Bulgarian potato cake)

This dish comes from the Rhodope Mountains in Bulgaria, a region known for its glorious waxy potato variety.

Overview

Prep time

20 mins

Cook time

35 mins

Serves

8

Ingredients

• 800g waxy potatoes, such as Maris Pipers

• 1 large red onion, thinly sliced

• 2 garlic cloves, finely chopped

• 200g feta, crumbled

• 1 tsp dried mint or 1 tbsp finely chopped fresh mint

• 2 tbsp finely chopped parsley

• 3 eggs, lightly beaten

• 20g butter

Method

Step 1

Preheat the oven to 180C/160C fan/gas mark 4.

Step 2

Peel and grate 800g potatoes. Wrap in kitchen towel or a muslin and squeeze out as much water as you can.

Step 3

Tip the potatoes into a large bowl and mix with 1 thinly sliced large red onion, 2 garlic cloves, 150g feta and the herbs. Add 3 lightly beaten eggs and stir well.

Step 4

Melt 10g butter in a non-stick ovenproof frying pan over a medium-high heat, then tip in the potato mix – it should sizzle. Press the mixture into the pan. Fry on one side for 6-8 minutes, then cover the pan with a plate and flip out the potato cake.

Step 5

Melt the remaining 10g butter in the same pan and slide the cake off the plate back into the pan.

Step 6

Cook it on the other side for 6-8 minutes.

Step 7

Crumble the remaining 50g feta on top then finish the potato cake in the oven for 15-20 minutes.

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