Potato Cake Recipe

By: Isabel Robson

Serves: 4
Preparation: 1 hour 15 minutes

Ingredients:
1 Kg King Edward potatoes
25g Kala Chana beans (tinned)
3 Large tomatoes
3 Large leeks
1 Large onion
3 Garlic cloves
100ml Soya cream
5 tsp Soya butter
1 tsp chopped thyme (fresh)
1 tsp chopped rosemary (fresh)
2 tsp chopped chives (fresh)
1 tsp chopped mint leaves
1/2 Cup loose sweetcorn
5 tsp olive oil
Salt and pepper

• Turn oven on at 210 degrees Celsius.
  
• Peel and chop potatoes into round slices 1cm thick.  Ideally use a cutter for equal potato slices.
• Boil potato slices for 1 minute and drain. Allow to cool down.
• Peel onion, garlic and leeks.  Slice and stir fry with 2 tsp olive oil and 2 tsp butter. Until soften but not brown.  Season with salt and pepper.
  
• Remove from heat. Add chopped rosemary, chives, mint, thyme and stir.
• Grease cake tin with 3 tsp butter and place a layer of potato slices.
• Add stir fried leeks and onion slices.  Followed by another layer of potato.
• Add sweet corn and Kala Chana beans on top.
• Season again with salt and pepper.
• Add layer of tomato slices.
• Drizzle 2 tsp olive oil over the top.
• Pour Soya cream and add black pepper.
• Bake for 1 hours at 210 degrees Celsius.
• Remove from the heat and allow to rest for 3 minutes.
• Turn over onto a hot plate and put under the grill for 3 minutes until golden.

Do not worry if cake slightly crumbles when turned over or when sliced. 
Potatoes are meant to be tender and delicate.
The flavours are amazing, I always have seconds!