Ingredients1 medium potato (175g), peeled
175g self-raising flour (or cake flour & 1 tsp baking powder) 1 tsp salt pinch of cayenne pepper 110g Feta cheese, crumbled 2 Tbsp spring onions, finely sliced 1 tsp freshly chopped origanum leaves 1 large egg 2 Tbsp milk 1 tsp grain mustard self-raising or cake flour, for dusting fresh origanum leaves, for dressing |
MethodGrate the potato into a mixing bowl and sift in the flour, salt & cayenne pepper.
Stir in 90g of the Feta cheese, the spring onions and chopped origanum. Beat the egg, milk & mustard in a separate bowl and then pour it into the potato mixture. With a palette knife, blend all the ingredients together well to a loose rough dough. On a greased baking sheet that has been lightly floured, form the dough into a round. Press the remaining cheese & origanum leaves on the top. Bake the bread on the middle shelf for about 45 mins or until golden brown & cooked (a skewer comes out clean when inserted). Serve hot. |
Variations
Replace the Feta, onions & origanum with
* sun-dried tomatoes, olives & thyme, or
* fried onions, grated cheese & rosemary
* sun-dried tomatoes, olives & thyme, or
* fried onions, grated cheese & rosemary
