An elegant presentation of chopped meat and potatoes. The meat serves as the cake layers and the mashed potatoes as the filling. Make one large
- Meat Layers -
- 1 kg (2.2 lbs) ground chicken, turkey, or meat -
- 3 eggs -
- 1/4 cup matzoh meal (optional) -
- seasonings of your choice -
- 1 onion, diced and sautéed -
- 2 cloves garlic, diced and sautéed -
- Potato Layer -
- 6–8 potatoes, cooked and mashed -
- 1 large onion, diced and sautéed -
- salt and pepper to taste -
- oil for sautéing -
- 3 shallots or small onions, sliced into rings -
- 2 tomatoes, diced -
- 1 large zucchini, diced -
- colored peppers, diced, optional -
- 1 can mushrooms, optional -
- 1–2 Tbsp duck sauce or date syrup mixed with a drop of lemon juice, optional -
Preheat oven to 350°F (180°C). Combine all ingredients for the meat layers. Prepare 2 9-inch round pans lined with parchment paper. Divide meat mixture into two even balls and press each half on the bottom of a pan. For napoleons, form 24 equal-sized patties and arrange on a baking sheet, or use the store-bought hamburger patties. Bake for 20 minutes or until done. Set aside.
For the potato layer, mix together the potatoes, onions, salt, and pepper in a bowl. Place one layer of meat on a large plate. Scoop potatoes over and flatten evenly to a uniform layer. Carefully top with second meat layer. If making napoleons, layer one meat patty, followed by a layer of potatoes, followed by a second meat patty and a second layer of potatoes, and top with a third patty. Return to oven and rewarm before adding topping.
For topping: Heat a small amount of oil in a frying pan and sauté onions until brown. Remove onions from pan. In the same pan, sauté tomatoes, zucchini, and other veggies, if desired, until tender but crisp. Smear a thin layer of duck sauce or date syrup (for a nice dark color) on top of meat layer, if desired. Arrange onion rings on top. Heap tomato and zucchini mixture in center for an attractive presentation. Serve hot.
Note: If you make this during the year, add 1–2 tsp Worcestershire sauce (fish free) to the onions after sautéing. Also, if you can’t find date syrup that is kosher l’Pesach, cook up a few dates with a little water and blend.
This recipe originally appeared in Mishpacha Magazine.
Photography by Daniel Lailah.
Food Styling by Amit Farber.