- 4 medium potatoes, chopped
- 1 small onion, chopped
- 1 handful of fresh parsley, chopped
- 1 handful of fresh dill, chopped
- 1 handful of fresh mint, chopped
- 2 eggs
- 1 cup plain yogurt
- ½ cup milk
- 1 cup olive oil
- 2 + ½ cups flour
- 2 tsps baking powder
- 1 tsp chili flakes (optional!)
- Salt and pepper, to taste
Directions:
1) Preheat the oven to 200°C
2) Add all the dry ingredients in a large bowl and mix well
3) Make a space in the middle of the bowl by pushing the dry ingredients mixture against the sides of the bowl and add the wet ingredients to the well in the middle
4) Whisk the wet ingredients in the centre to make a custard
5) Add all the chopped vegetables and herbs tot he mixture and combine well
6) Pout the batter into a well-oiled (square) tin and bake for upto 30-45 min. or until a skewer, when pierced through the middle of the loaf, comes out clean
7) Allow the cake to cool before cutting it into pieces or slices
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