This savoury potato cake may be served with grilled pork chops or with grilled bacon and sautecd mushrooms. If you cannot buy potato flour, cornflour may be substituted.
1 tablespoon butter
4 eggs, lightly beaten
2 lb. potatoes, cooked, mashed and kept warm
1 oz. potato flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon black pepper
1 small onion, finely chopped
1 tablespoon chopped fresh parsley U oz. butter, melted
Preheat the oven to moderate 350’F (Gas Mark 4, 180 C).
With the tablespoon of butter, generously grease a 22-pint ovenproof dish. Set aside.
In a large mixing bowl, combine the eggs and the potatoes together, beating until they form a smooth paste.
Add the potato flour, baking powder, salt, pepper, onion and parsley and beat well with a wooden spoon until all the ingredients are thoroughly combined. Stir in the melted butter. Spoon the potato mixture into the buttered dish.
Place the dish in the oven and bake for 30 to 35 minutes or until the top of the potato mixture is deep golden brown.
Remove the kugel from the oven and serve immediately.