Potato-sugar cake
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ingrediencie
1 pk onion 1 clove garlic 3 tbsp olive oil 200 g potatoes 2 pk courgettes 1 tbsp lemon zest 1/2 bunch parsley 2 stems marjoram 2 stems thyme 1 tbsp dried oregano 2 pk egg 3 tbsp starch flour 2 tbsp sour cream 50 g of Emmentaler 1 pinch salt 1 pinch ground black pepper 2 tbsp parmesan 2 tbsp ground hazelnuts 2 tbsp ground hazelnuts a little butter for greasing
step
1.
Peel the onion and garlic and chop finely. Heat 2 tablespoons of olive oil in a saucepan. First fry the onion, then the garlic. Remove and let cool.
2.
Wash, peel and finely grate the peanuts. Wash the courgettes, cut off the ends and grate coarsely. In a bowl, mix the potatoes with the zucchini and lemon zest.
3.
Preheat the oven to 210°C and brush the mould with butter. Rinse and dry the herbs, pluck the leaves from the stems and chop finely. With the dried oregano, add them to the potato and courgette mixture.
4.
Stir the eggs, starch meal, 1 tablespoon olive oil, sour cream and grated Emmentaler into the potato and zucchini mixture. Season everything thoroughly with salt and pepper.
5.
Place the potato and zucchini mixture in a mould and smooth the surface. Sprinkle with parmesan cheese and hazelnuts. Bake in the preheated oven until golden brown, 35 minutes. Serve warm.
