Recipe belongs to my friend Nur who prepared it for our potluck style “goodbye picnic” just before we came back to Turkey.
PS: If you have canned foods on hand, you could use 1 cup canned potato, peas and carrot mixture as well, instead of cooking raw potato, carrot and peas. So, it would be time and energy saver.
- 3 eggs
- 1 cup yogurt
- 1 cup cooking oil (canola, sunflower…)
- ½ cup grated mozzarella
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup green olives, thinly sliced
- 1 carrot peeled and petite diced
- 1 potato peeled and petite diced
- ½ cup peas
If you use raw vegetables, you’ll need to boil it until tender and let sieve them in a colander. Set aside to cool down a little.
Preheat the oven to 350 F. Sift all-purpose flour and baking powder on a parchment paper and set aside.
In a medium mixing bowl, whisk eggs until well blended. Keep whisking by adding oil and yogurt. Mix vegetables in. Add grated mozzarella cheese and salt. Lastly, add flour mixture and mix that until combined.
Pour the batter in a prepared (greased and floured) spring form cake pan. Place green olive slices on the batter. Bake until lightly browned.
When it is cooled down a little, slice them up into 8 and serve warm.
Amerikadan dönmeden hemen önce sevgili arkadaşım Nurun veda pikniğimiz için hazırladığı Sebzeli kek. Eline sağlık Nurcuğum.
- 3 yumurta
- 1 su bardağı yoğurt
- 1 su bardağı ayçiçek yağı
- ½ su bardağı konserve bezelye
- 1 adet havuç ve patates
- ½ su bardağı rendelenmiş kaşar
- 3 su bardağı un
- 1 paket kabartma tozu
- 1 çay kaşığı dolusu tuz
- üstünü süslemek icin yeşil zeytin