Appetizer Cake from Mashed Potatoes
Description
It works for both holidays and everyday meals. You need to start making this appetizer cake in advance, because you’ll need mashed potatoes. You can use any meat, vegetables, or cheese (cottage cheese) as the filling. This time I made it with chicken breast and onion. Before serving, I reheat the finished cake in the microwave or a regular oven; you can serve it cold too, but I prefer it warm.
Instructions
- 1
Step 1
1. I wash the breast, trim off the membranes, and cut it into small pieces. I boil them in salted water until cooked through, then remove and let cool.
- 2
Step 2
2. Peel and finely chop the onion, sauté it in sunflower oil until golden. Run the boiled meat through a meat grinder, mix with the onion, and season with pepper.
- 3
Step 3
3. I peel the beet and grate it on a fine grater so there is juice.
- 4
Step 4
4. I peel the potatoes and boil them until tender. I mash the potatoes, add milk, butter, and salt to taste, and set aside 6 spoons of mash for garnish.
- 5
Step 5
5. On a wide-rimmed plate I set a springform cake pan and spread half the potatoes as the bottom layer.
- 6
Step 6
6. I spread the filling on the potatoes, then cover everything with the remaining mashed potatoes. I remove the mold. I mix 6 spoonfuls of potatoes with beet juice, put the mixture into a piping bag, and pipe decorative patterns, and additionally garnish with greens (spinach leaves and parsley).
- 7
Step 7
7. I serve the finished cake whole at the table.