Savory Potato and Mushroom Cake

Get the Potato Dough Started:

Incorporate mashed potatoes, boiling milk, butter, and beaten egg into the mixture. Add salt to taste. To make a soft, slightly sticky dough, gradually add flour.

Quickly sauté the veggies:

Put some vegetable oil in a skillet and set it over medium heat. Fry the chopped onion until it becomes translucent, adding a touch of salt. Toss in the shredded carrot, add a little of salt, and continue cooking until it becomes golden. Put aside.

Cook the sliced mushrooms in the same pan, using additional oil if necessary, until they turn a golden brown color and any moisture has disappeared. Season with salt. Season with a pinch of black pepper.

Put the Cake Together:

Bring the oven up to a temperature of 180°C (356°F) on the bottom rack. Spread parchment paper in a 22-centimeter baking dish.

After you’ve prepped the dish, transfer the potato dough to it. To cover the dish’s bottom, spread and flatten the dough using a spoon soaked in vegetable oil.