Potato and Zucchini Cake

INGREDIENTS

• 6 medium potatoes, peeled and shredded
• 2 medium zucchini, shredded
• 1 small onion, chopped
• 2 onion springs, sliced
• 4-5 parsley sprigs, chopped
• 3 eggs
• 80ml (5 tbsp) olive oil
• 120g (⅔ cup) all-purpose flour
• 2g (½ tsp) baking powder
• 1 ½ tsp dry mint
• ½ tsp paprika
• Salt and pepper

METHOD

1. Squeeze excess moisture from the shredded vegetables.

2. In a large bowl combine zucchini with potatoes, onions, scallions and parsley.

3. Separately whisk eggs with spices, baking powder, olive oil and flour.

4. Pour the batter on top of the vegetables and mix well until combined.

5. Spread the mixture on top of a parchment covered baking sheet. Bake for 40 minutes at 190°C/375°F.