Potato cake with apricot jam

Potato cake with apricot jam
  • 50 Dekagram (dkg) potato
  • 25 Dekagram (dkg) flour
  • 2 Tea spoon (tsp) salt
  • 2 Piece eggs
  • 2 Decilitre (dl) oil (frying)

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



Easy to prepare this cake because all the ingredients are at home usually. Exactly you can use the rest of boiled potato from previous day. So cut the pealed potato into slices and cook it in salt water. Once it becomes soft, remove the additional water and mash the potato. If it is getting cool, add the flour, eggs and 1-2 tablespoon salt and knead a soft dough. Roll out it on floured board for 1 cm thin. Flour the edge of a middle size glass and tear cakes with it. Heat the oil on pan and fry the both sides of the cake it taks only 1-2 minutes until it is browned. Serve with apricot jam.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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