Ingredients
6-7 medium potatoes
1 large onion
2 medium carrots
1½ cups frozen peas
1 cup chopped parsley
4 tbsp rice bran oil
6 eggs
1½ tsp turmeric
1 tbsp SIDS SALT & PEPPER
Directions
Boil whole potatoes until soften, (check with a fork) drain and peel while warm.
Peel carrots and boil them until soft. Cut carrots into half circles and smash potatoes roughly.
In a large mixing bowl combine smashed potatoes with onions, parsley, peas and carrot pieces.
Add turmeric, SIDS SALT & PEPPER and mix gently.
Beat the eggs lightly and fold into the blend.
Add the oil to a Dutch oven medium sized pot over high heat.
Pour the mixture into the HOT pot with the oil.
Preheat oven to 175°C.
Cover the pot and cook for 10 minutes on medium heat.
Remove the cover and move to the oven to bake for about an hour until the Maa’kud is firm, sides are brown and top is golden.
Remove from oven to cool for 20 minutes.
Loosen sides with a knife and turn over once to release from the pot and second time topside up onto a serving dish.
