Minced meat and potato cake

Ingredients for 4 servings:

• 250 g minced pork
• 1 can kidney beans
• 1 bell pepper(s), yellow or red
• 80 g chili pepper(s) (jalapenos)
• 2 onions
• 2 garlic cloves
• 4 tbsp tomato paste
• 2 tbsp oil (sunflower oil)
• 1 tsp paprika powder, hot
• 1 tsp cayenne pepper
• 200 ml water
• herbs, fresh
• salt and pepper
• 500 g potatoes
• 200 g butter
• 125 g corn flour
• 100 g flour
• 3 eggs
• 100 g cheese (Gouda)
• Sambal Oelek
• 60 g sugar
• 1 pinch of salt
• 2 tsp baking powder
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Sweet and spicy cake as a main course. The cake consists of a base of corn batter and a minced meat mixture that is placed on top.

Finely chop the onions, garlic, bell peppers, and jalapenos. First, fry the ground meat until light brown, then add the onions and garlic. When the onions are translucent, add the bell peppers and tomato paste. Then season and deglaze with the water. Drain the kidney beans and add them to the pan along with the jalapenos and fresh herbs (e.g., oregano and thyme). Bring to a boil briefly, season to taste, and then remove from the heat to cool. For the batter, combine the butter, sugar, and a pinch of salt, then stir in the eggs. Mix everything with the flour, cornmeal, and baking powder. Grate the cheese and mix it with about 1-2 teaspoons of sambal oelek (depending on the desired spiciness), then stir it into the batter. Peel the potatoes and pre-boil them for 20 minutes. Once cooled, cut them into thin slices. Spread the batter in a greased baking dish and pour the minced meat over it. Then place the potato slices vertically into the pie. The cake is now baked at 180°C for about 50 minutes. Serve with lamb’s lettuce or guacamole as a side dish.