SAVORY POTATO AND MUSHROOM CAKE

INGREDIENTS:
500 grams Potatoes (about 3 medium-sized), boiled
30 grams Butter
50ml Milk
1 large Egg
1 teaspoon Salt, plus more to taste
150 grams Flour (for a soft and sticky dough)
1 Onion, finely chopped
1 Carrot, grated
500 grams Mushrooms, sliced
Vegetable Oil (for frying)
Black Pepper (to taste)
150 grams Cheese, grated
A small bunch Dill (for garnish)
Parchment Paper and Aluminum Foil (for baking)
INSTRUCTIONS:
. Prepare the Potato Dough:
Mash the boiled potatoes and mix with butter, milk, and a beaten egg.
Season with salt. Gradually add flour to form a soft and slightly sticky dough.
. Sauté the Vegetables:
In a pan, heat some vegetable oil over medium heat.
Add the chopped onion with a pinch of salt and fry until translucent.
Add the grated carrot, season with a bit more salt, and cook until golden brown. Set aside.
. Fry the Mushrooms:
In the same pan, add more oil if needed, and fry the sliced mushrooms with a pinch of salt until they are golden brown and their moisture has evaporated. Sprinkle with black pepper.
. Assemble the Cake:
Preheat your oven to 180°C (356°F) with bottom heat. Line a 22cm baking dish with parchment paper.
. Spread the Dough:
Transfer the potato dough to the prepared dish. Using a spoon dipped in vegetable oil, spread and flatten the dough to cover the bottom of the dish.
. Layer the Filling:
Layer half of the fried mushrooms on top of the dough, followed by the onion and carrot mixture. Finish with the remaining mushrooms.
. Bake:
Cover the dish with aluminum foil to prevent the top from burning. Bake in the preheated oven for 50 minutes.
. Brown the Cheese:
After 50 minutes, remove the foil, sprinkle the grated cheese on top, and switch the oven to top heat. Bake for an additional 7-10 minutes, or until the cheese is melted and golden.
. Garnish and Serve:
Once baked, let the potato cake cool slightly before sprinkling with chopped dill for a fresh touch.
Slice and serve warm as a delicious and comforting dinner option.