Chicken Stuffed Salad Cake

A layered salad cake made of fried vegetables, boiled potatoes, meat cakes and cheese fillings is a very satisfying and at the same time original dish that takes a long time to cook, but is eaten very quickly.

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Ingredients:

• 0.3 kg of minced chicken;

• 1 carrot and onion;

• 6 potatoes;

• 2 tomatoes;

• 4 egg yolks;

• 1 chicken egg;

• 1 bunch of green onions and dill;

• 4 cloves of garlic;

• 150 g of hard cheese;

• 200 g mayonnaise;

• 4 teaspoons of flour;

• sunflower oil;

• basil, black pepper;

• seasoning for chicken, salt.

Cooking:

1. Wash the potatoes, cook until tender, cool, peel and grate on a coarse grater. Finely chop the dill and onion greens with a knife. Skip the garlic through a press (garlic).

2. Boil 4 chicken eggs, cool them and peel. From all eggs, get the yolks and rub them on a fine grater.

3. Wash the carrots, peel and chop on a coarse grater, peel the onion and chop finely with a knife. Scald one tomato with boiling water, gently peel and finely chop.

4. Put the onion in the butter preheated in a pan and fry until golden. Then add carrot to the onion, mix everything and fry until soft.

5. Add the pulp of tomato, basil and ½ part of dill to the vegetable frying. Mix everything, fry for another 5 minutes, then remove from the stove and leave to cool.

6. In the meantime, you can make a salad dressing. To do this, combine ½ part of the grated cheese in one bowl with the remaining dill, black pepper, garlic and mayonnaise. Mix everything with a spoon until smooth and set aside for a while.

7. Stuff the minced meat in a bowl and knead it thoroughly with a fork. Add 1 raw egg, flour, remaining cheese, salt and seasoning. Mix everything thoroughly until smooth.

8. Pour oil into the pan again and heat it.

9. Divided minced meat into two equal parts. Put one part with wet hands in hot oil and smooth over the entire bottom of the pan. It will turn out a kind of meat cake, which must be fried on both sides until golden brown and completely cooled. Repeat the same procedure with the second part of the stuffing.

10. Take a dish under the salad cake. At the bottom of the dish put grated potatoes in one layer, add salt, grease with dressing and slightly tamp. Note that the size of the potato layer (in diameter) should correspond to the size of the meat tortilla.

11. On top of the potatoes, put ½ part of the vegetable frying, gently smooth it, add salt, grease with dressing and cover with fried meat cake. After that, the cake is also slightly greased and, if desired, salt.

12. Repeat all layers again. Sprinkle the finished salad cake with minced chicken on top with grated egg yolks, garnish with fresh tomato and chopped onion.