John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 250 g carrot(s)
- 400 g feta cheese
- 4 eggs
- 300 g corn kernels (not popcorn)
- nutmeg
- 1 tsp salt
- 1 pinch(s) of cane sugar
- 30 g ginger, small weighed
- 4 sprig(s) lovage, leaves of which small cradled
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free / own recipe
Finely grate the potatoes and carrots. Break the feta into pieces and place it in a tall container with the eggs and puree together. Grind the corn kernels and the leftover nutmeg (which you can’t grate by hand anymore – I used three). Combine all the ingredients and mix, I use one hand to do this. Then pour into a 26 cm springform pan lined with baking paper and press down a little to flatten it out. Bake in a cold oven at 160°C (fan oven) for 60 minutes. Preheat to approx. 180-190°C (top and bottom heat) and bake for approx. 40-50 minutes. I/we served it with something sweet, e.g. raw applesauce, maple syrup and cranberries, to each your taste. I can imagine it also working as a casserole or as a pancake.
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