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This dish is perfect for a light summertime lunch, or as a side dish for a dinner party. It’s also vegetarian and gluten-free, making it a fantastic option for those with dietary restrictions.
To make this cake, start by mixing together your leftover mashed and green beans. You may need to add a little extra seasoning, depending on how well-seasoned your original leftovers were.
Next, line a cake tin or dish with parchment paper or greased foil. Spoon the potato and green bean mixture into the tin, pressing it down firmly and smoothing out the top.
Pop the cake tin into the fridge to chill for at least an hour. This will help the cake firm up and hold its shape.
Once the cake is firm, remove it from the tin and slice it into portions. Some people like to serve this dish cold, as the name suggests, but you can also heat it up in the oven or microwave if you prefer.
The taste and texture of this cake is truly unique. The mashed potatoes give it a soft and texture, while the green beans add a bit of crunch and flavor. Plus, the dish is very versatile – you can experiment with different seasonings, herbs, and even other vegetables to customize it to your liking.
One fun way to serve this cake is to top it with a dollop of sour cream or Greek yogurt, along with a sprinkle of fresh herbs like dill or parsley. You could also try adding a layer of sliced tomato or cucumber on top for some extra freshness and color.
If you’re looking to make this dish even healthier, you could swap out the mashed potatoes for mashed cauliflower, or add some grated zucchini or carrot to the mix.
Another tip is to be sure to press the mixture down firmly into the tin. This will help it hold its shape and prevent it from falling apart when you slice it.
Overall, a cold potato and green bean cake is a great way to use up leftovers while also creating a tasty and unique dish. It’s easy to make, versatile, and perfect for summer picnics or potlucks. Give it a try and see for yourself how delicious it can be!
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