Cooking : May 2022

Ingredients

For potato paste:

For the filling:

Grease the oven tray with two tablespoons of melted butter and sprinkle the tray with two tablespoons of the ground cake, then set it aside, keeping the remaining amount of butter and the ground cake.
Boil the potatoes in the water until they are soft, then drain and set aside to cool, peel and mash them, then mix them with salt, pepper and eggs, then set them aside.
Heat the oil in a saucepan and fry the onions for two minutes, then add the minced meat and stir over the heat for 5 minutes until it turns brown.
Add the stock cubes, pine nuts and spices, stir until all ingredients are combined, then set aside.
Distribute half of the mashed potatoes in the prepared oven tray, then spread the filling over the potatoes, followed by the rest of the mashed potatoes on top.
Sprinkle the remaining amount of the ground cake on top and pour the remaining amount of melted butter on top.
Bake the tray in a preheated oven for 25 minutes, until the top is golden.

1. Mix the coriander, vegetable oil, garlic, paprika, cumin, red pepper and lemon juice, and divide the mixture into two plates.

3. Put the olive oil in a crock or oven dish and distribute the carrots, potatoes, ginger, onions and tomatoes and season with salt.

4. Put the marinated fish pieces and pour the rest of the seasoning over the mixture and cream.

5. Distribute the lemon rings, cover the casserole with tin foil, and put it in the oven on a low heat for 45 minutes or until the vegetables are tender.