Salty cake with rice, veal and peas

Salty cake with rice, veal and peas

Salty cake with rice, veal and peas


  • veal mince 350 Grams
  • 1 small crown head
  • stalk of fresh onion 1
  • cloves of garlic 2
  • oil 2 Tablespoons
  • cumin 1/2 Teaspoons
  • thyme 1 Teaspoons
  • smoked red pepper 1/2 Teaspoons
  • Black pepper and salt
  • milk green peas 400 Grams
  • butter 1 Tablespoons
  • dried mint 1 Teaspoons
  • rice 130 Grams
  • onion 1 Nos
  • pinch of turmeric 1
  • vegetable broth 300 Grams


First prepare the vegetables and minced meat, fry and season with the spices listed in a frying pan.

Remove them from the frying pan and squeeze the peas with butter and spices until the water evaporates.

Remove it from the pan and fry it onion and rice until the rice becomes transparent. Season with the listed spices and leave aside.

The oven is switched on at 180 ? C.

A suitable form of cake or other is well coated with butter, and at the bottom, the mince is pressed against the bottom. Pea is poured on it and pressed slightly again. On the top, the rice is evenly distributed and pressed again. The dish is carefully poured with the hot broth and placed in the heated oven.

The salt cake is baked for 30 minutes. The oven is then turned off and the cake left for another 10 minutes in the hot oven.

It is then removed and allowed to cool for 15 minutes in the mold, then turned to a suitable serving dish.


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