This utterly delicious potato carrot loaf can be served for breakfast and any time snack.
Savory Potato Carrot Loaf
adapted from az cookbook
Makes one medium loaf
- 4 medium potatoes (about 1 + 1/2 pounds)
- 1 medium carrot
- 2 eggs
- 1/2 cup olive oil or sunflower oil
- 1 cup plain yogurt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup chopped fresh mixed cilantro (coriander) and dill
- 1 teaspoon salt
- 2 tsp of ground black pepper
Put the peeled and cubed potatoes and the carrot in a saucepan and fill it with enough water and bring to a boil . cook until tender, about Do not overcook and make them mushy. Drain. Dont throw the water , use it for some soups or stews.
Preheat the oven to 380F. Grease the bottom and the sides of a 9 X 5 X 3 inch loaf pan. Set aside.
In a large mixing bowl, stir the eggs to mix. Add the oil and stir to blend. Add the yogurt and stir again. Add the flour and baking powder. Stir to mix. Toss in the diced vegetables and chopped herbs. Season with salt and pepper. Gently stir to mix. (Note: there is no need for a vigorous beating, so do not use a mixer).
Scrape the batter into the prepared pan. Bake on the middle rack of the oven for 1 hour, or until golden on top. Remove from the oven and allow to cool to room temperature. Unmold the loaf from the pan and slice. Serve at room temperature or chilled. This loaf will keep in the refrigerator for up to 3 days.
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