MEDITERRANEAN BITES: Creamed Peas, Corn And Cheese Cake

Creamed Peas, Corn And Cheese Cake

Salty, delicious and rich cake that is made with 3 creamy layers. When I first tried it I really liked the combination of cooked vegetables, corn, eggs, ham and sour crème. It needs a bit of effort to make this cake. Takes about an hour to cook and prepare all the ingredients, and then forming layers. The effort will definitely pay off when you taste this gorgeous cake.

Notice: potatoes should be properly selected and not overcooked.

This is my favorite savory cake recipe and I think is more delicious than any cheese cake. It can be served as a cold appetizer, but it can also be excellent dinner or breakfast.

Ingredients:

· 1 small can /12 oz/ peas

· 1 small can /12 oz/ sweet corn

· Mayonnaise 600ml /2.5 cups/

· Sour cream 750ml /3 cups/

· 1 small can pickles

· Ketchup 50g / ¼ cup/

· 2 packages of toasted bread

· Gouda cheese, grated 60g / ½ cup/

· Ham 150g /5.2 oz/

· 6 eggs, boiled

· 5 medium sized potatoes

Directions:

1. Boil potatoes in salted water. Boil 6 eggs. Grate the potatoes.

2. This dish is made in the form of a cake, and it has three layers. Grated potatoes and mayonnaise will be divided into three bowls because these ingredients are going into each layer.

3. First, the bottom layer: On a large platter arrange the toasted bread in a form of a crust for the cake. Open a can of peas and remove excess water, pour the peas into a bowl and pour the sweet corn from the can. Add in a bowl half of the sour cream and part of mayonnaise and part of potato. Add 2 grated eggs. Grate half of a can of pickles and add to the mixture. Add salt by taste. Then spread the mixture from the bowl on toasted bread equally. The first layer is done.

4. The second, middle layer: Re-arrange the toasted bread. Grate ham and mix it in a bowl with half of ketchup. Then add a little sour cream, part of mayonnaise and part of the potato. Season it with salt. Spread the mixture over toasted bread, and the middle layer is finished.

5. Third, the top layer: Re-arrange the toasted bread again. Grate 3 eggs and half of the remaining can of pickles. Mix the ingredients in a bowl and season with salt. Spread the mixture on toasted bread. Then on top again put the last layer of toasted bread and spread over the remaining sour cream. Grate cheese over as a decoration. Leave the cake at least for 2 hours to cool in the refrigerator.

Calories: 305

Preparation time: 1 hour | Cook time: 20 min | Serves: 20

Did You Know? Ketchup was in the first half of the 19^th century sold in Western Europe as… medicine