John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 500 g zucchini
- 200 g chard
- 1 onion(s)
- 4 eggs
- 6 tbsp oat flakes
- 3 tbsp flour
- 2 tbsp rapeseed oil
- Spice(s) of your choice
- Oil or clarified butter for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
vegetarian
Line a large bowl with a tea towel. Peel and coarsely grate the raw potatoes, as well as the zucchini. Place everything in the dish-lined bowl. Let the mixture rest for about 10 minutes. In the meantime, chop the onion and chard. Brush a large casserole dish with oil or clarified butter. Preheat the oven to 200°C. Hold the dish towel over the bowl in a “binkerl” shape, meaning you hold the dish towel with one hand so that the grated potatoes and zucchini cannot fall out. With the other hand, knead the bottom of the dish towel until only a little liquid runs out. Discard the liquid. Return the potato and zucchini mixture to the bowl and add the remaining ingredients. Knead well with your hands. Pour the mixture into the prepared casserole dish and bake in the preheated oven for 50-60 minutes. A yogurt sauce like tzatziki and/or a mixed leaf salad go well with it. It also tastes great as a side dish to grilled food; in this case, half the listed ingredients are sufficient. It’s also suitable for eating cold, for example, to take to work. In addition to salt and pepper, you can add nutmeg, paprika, curry powder, chili powder, or an Asian spice blend. The recipe is easy to vary: more chard and less zucchini, or other vegetables, cheese cubes, bacon or ham cubes, other spices—it’s up to you.
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