Potato Cake with Feta Cheese
Savory Turkish potato cake with feta cheese, yogurt and herbs. Easy 30-minute recipe perfect for breakfast, lunch or light dinner. Vegetarian comfort food.
By
This savory Turkish potato cake combines the humble potato with creamy feta cheese, fresh herbs, and tangy yogurt to create a delightfully light yet satisfying dish. Unlike sweet cakes, this savory version offers a unique twist on traditional Turkish cuisine, delivering comfort food that's both nutritious and flavorful.
Perfect for breakfast, brunch, or a light dinner, this potato feta cake requires just 30 minutes from start to finish. The combination of sautéed potatoes, fresh herbs like dill and parsley, and crumbled feta cheese creates a texture that's crispy on the outside and tender on the inside, making it a crowd-pleasing vegetarian option for any meal.
Instructions
-
Prepare the potatoes
Peel 0.7 lb potatoes and cut into ½-inch cubes.
-
Heat 0.5 tbsp olive oil in a large frying pan over medium heat. Add the cubed potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender when pierced with a fork.
-
Remove potatoes from heat and set aside to cool completely, about 15 minutes.
-
Make the batter
Preheat oven to 390°F (200°C). Grease a 9-inch round cake pan or line with parchment paper.
-
In a large mixing bowl, whisk together 3 eggs, 1 cup yogurt, and 0.5 cup vegetable oil until smooth and well combined.
-
Finely chop 4 sprigs dill and 5 sprigs parsley, then stir into the egg mixture along with salt to taste.
-
Combine ingredients
Add 1.5 cups flour to the wet ingredients and stir until just combined - don't overmix.
-
Gently fold in the cooled potatoes and crumbled feta cheese until evenly distributed throughout the batter.
-
Bake the cake
Pour batter into the prepared pan and smooth the top with a spatula. Bake for 20-25 minutes until golden brown on top and a toothpick inserted in center comes out clean.
-
Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm or at room temperature.
Tips
Allow sautéed potatoes to cool completely before adding to the batter to prevent the eggs from cooking prematurely and creating a curdled texture.
Don't overmix the batter once you add the flour – gentle folding motions will keep the cake tender and prevent it from becoming tough.
Test doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached, not completely clean.
For extra flavor, reserve some crumbled feta to sprinkle on top of the cake before baking for a golden, crispy cheese crust.
Line your baking dish with parchment paper for easy removal and cleanup – the cheese can stick to unlined pans.
Chop herbs finely and pat them dry with paper towels to prevent excess moisture from affecting the cake's texture.
Let the finished cake rest for 10-15 minutes before cutting to allow it to set properly and make cleaner slices.
For best results, use waxy potatoes like Yukon Gold that hold their shape well when cooked and won't become mushy in the batter.
The Art of Turkish Savory Cakes
Turkish cuisine is renowned for its creative use of simple ingredients to create extraordinary flavors, and this potato feta cake exemplifies that tradition perfectly. Savory cakes, or "tuzlu kek" in Turkish, represent a beloved category of dishes that blur the line between bread, casserole, and cake. These versatile creations often feature vegetables, cheese, and herbs, making them nutritious one-dish meals.
This particular recipe showcases the Turkish approach to comfort food – transforming everyday ingredients like potatoes and feta cheese into something special. The addition of fresh herbs like dill and parsley not only adds vibrant flavor but also connects the dish to Turkey's rich tradition of using fresh herbs in cooking.
Understanding Feta Cheese in Turkish Cooking
Feta cheese holds a special place in Mediterranean and Middle Eastern cuisines, including Turkish cooking. While the origins of cheese-making are debated, with some historians crediting ancient Turkish tribes with early cheese production around 600 BC, feta's tangy, briny flavor has become essential to the region's culinary identity.
In this potato cake, feta serves multiple purposes: it adds protein, contributes a pleasant saltiness that balances the mild potatoes, and provides moisture that keeps the cake tender. When selecting feta for this recipe, look for cheese stored in brine, as it will have the best texture and flavor.
Recipe Variations and Adaptations
This versatile recipe welcomes numerous variations. Consider adding crumbled bacon or diced ham for meat lovers, or incorporate different vegetables like roasted red peppers, sun-dried tomatoes, or sautéed onions. Greek-style variations might include olives and oregano, while a Middle Eastern twist could feature za'atar and pine nuts.
For those following specific dietary requirements, this cake adapts well. Substitute Greek yogurt for regular yogurt to increase protein content, or use gluten-free flour for celiac-friendly preparation. The recipe also works beautifully as individual muffin-sized portions – simply divide the batter among muffin cups and reduce baking time to 15-18 minutes.
Serving Suggestions and Pairings
This potato feta cake shines as a versatile dish suitable for various occasions. Serve warm slices for breakfast alongside Turkish tea or coffee, or present it as a light lunch with a fresh cucumber and tomato salad. For dinner, pair it with a dollop of Greek yogurt mixed with herbs, or alongside grilled vegetables.
The cake also makes an excellent addition to brunch buffets, picnic baskets, or potluck gatherings, as it tastes delicious at room temperature. Consider garnishing individual servings with extra fresh herbs, a drizzle of good olive oil, or a sprinkle of sumac for added color and flavor.
Storage and Reheating Tips
Properly stored, this potato cake remains delicious for several days. Allow it to cool completely before wrapping in plastic wrap or storing in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 3 months.
To reheat, place slices in a 350°F oven for 10-12 minutes until warmed through, or microwave individual portions for 30-45 seconds. Avoid overheating, as this can make the texture rubbery.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake actually improves in flavor when made a day ahead. The herbs and feta have time to meld with the other ingredients, creating a more cohesive taste.
What if I don't have fresh herbs?
While fresh herbs provide the best flavor, you can substitute with 1-2 tablespoons of dried herbs. Use about one-third the amount of dried herbs compared to fresh.
Can I use a different type of cheese?
Absolutely! Goat cheese, ricotta, or even sharp cheddar can substitute for feta, though each will create a different flavor profile.
