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Serving: Serve this savory cake warm as a snack or main dish. It pairs wonderfully with a simple side salad or a dollop of sour cream.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. You can also freeze individual slices for a quick meal later on.
Variations:
Add Protein: Add cooked chicken, ham, or bacon bits to make it more filling.
Herbs: Add herbs like parsley or thyme to the mix for extra flavor.
Vegan Version: Use plant-based milk and egg replacer (like flax or chia eggs) to make it vegan-friendly.
FAQ:
Q1: Can I bake this instead of frying it?
Yes, you can bake it. Preheat your oven to 180°C (350°F) and place the mixture in a greased baking dish. Bake for 25-30 minutes or until golden brown on top.
Q2: Can I use other vegetables?
Absolutely! Feel free to experiment with other vegetables like zucchini, mushrooms, or spinach. Just make sure to squeeze out any excess moisture before adding them to the mix.
Q3: Can I make this ahead of time?
Yes, you can prepare the mixture the night before and store it in the fridge. Just cook it when you’re ready to serve.
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