Here is a recipe that will make your mouth water! Lina Bou, a chef specialisted on holistic nutrition, shares this vegetarian polenta and potato cake with you. Maybe for dinner this weekend? Happy cooking!
What you'll need
- 100 g / 1 cup polenta
- 100 g / 3/4 cup rice flour
- 1 1/2 tsp baking powder
- 1 tsp sea salt flakes
- 3 free-range eggs
- 125 ml / 1/2 cup olive oil, at room temperature
- 125 ml / 1/2 cup plant-based yogurt or milk
- 1-2 spring onions
- 3-4 potatoes, grated
- 1 zucchini, (or other vegetable in season, like pumpkin or broccoli) cut in small cubes
- 1 handful fresh parsley, finely chopped
- 100 g goats cheese
- 1/3 cup pumpkin seeds, or other nuts
- 2 tsp organic olive oil
- 1 tsp local honey
- handful chive
How to do it
- Preheat the oven to 180°C and grease a 30x22 cm tray or line it with parchment paper.
- Add all the dry ingredients to a large mixing bowl and stir until combined.
- Whisk eggs in a separate bowl, then add oil and plant yoghurt/milk.
- Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the zucchini, onion and parsley. Crumble in half of the cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon to combine the batter and then pour it onto the tray.
- Crumble the remaining cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive.
- Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days.
Photo: Bas Van Est
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About Lina Bou
Lina is an internationally acclaimed retreat chef and published author that has cooked for people from around the world. Originally Swedish, half Spanish she now lives in France since six years. As a freelance cook she travels around the world, to cook for different events, consulting for companies, restaurants and cooks. She also does limited health consultation on distance and organizing nutritional or culinary workshops. Her speciality is vegetarian foods, often including wild foraged edible plants and flowers.