Chicken, cheese and potato cake

Recipe from: 6/29/2006 12:00:00 AM
cheese, chicken

Ingredients 16
Servings 6
Time 00:20

Ingredients

  • 4
    rashers bacon, crisply fried and cut into pieces
  • red pepper, diced
  • 5
    spring onions, chopped
  • 30
    ml
    mayonnaise
  • 250
    ml
    grated Cheddar cheese
  • POTATO LAYER:
  • 10
    ml
    chopped fresh basil
  • 3
    eggs, whisked
  • 15
    ml
    chopped fresh parsley
  • salt and freshly ground black pepper
  • FILLLING:
  • 500
    ml
    (300 g) finely chopped cooked chicken or turkey (the meat of about half a chicken)
  • 185
    ml
    cream
  • 700
    g
    potatoes, scrubbed
  • pinch of sugar
  • 15
    ml
    tomato sauce
 

Method

00:60
 

Preheat the oven to 180°C. Line a 20 cm round cake tin with aluminium foil and grease it with butter.

Potato layer:
Cook the potatoes until just done, drain and rinse under cold water. Drain and leave to cool. Peel the potatoes and grate roughly into a mixing bowl.

Stir in the eggs, herbs, spring onions, red pepper and half the cheese. Season with salt and pepper to taste. Lightly press half the potato mixture onto the bottom of the prepared tin.

Filling:
Blend the filling ingredients in a food processor until mixed but still slightly coarse. Spread the filling on top of the potato layer and cover with the remaining potato mixture. Sprinkle the remaining cheese on top and bake for 60 minutes or until firm and done.

Leave the cake to cool in the tin for 10 minutes before turning out. Cut into slices and serve with mustard or tomato and chilli sauce and a fresh green salad.

 

Read more on: poultry  |  bake
 

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