One evening, I was left with about half a bowl of minced meat after making that chicken and pork roll with raisins. I never know how much meat to use, I always estimate, and of course, there’s always some left over. I didn't know what to do with it, and to be honest, I wasn't in the mood for another roll or meatballs. I thought I’d try a savory cake using whatever I had in the fridge – exactly the kind of recipe you make when you want to use up leftovers but still want something tasty that you can have for breakfast the next day or in the evening when you come home starving.
Preparation takes about 20 minutes, and then it needs around 45-50 minutes in the oven, depending on your oven and how thick you pour the mixture into the tray. You’ll get two standard loaf pans, about 8-10 good slices from each, so it’s enough for 5-6 people. It’s not hard, but you need to measure the ingredients somewhat and not rush the baking; otherwise, it can end up a bit wet in the middle. I’d say anyone who knows how to beat some eggs and chop some onions can make it.
For the ingredients, I used the following:
- 400 grams of minced meat – I had a mix of beef and pork, quite lean, not too much fat. If it’s too fatty, the mixture will be too runny. I use it for consistency and flavor, it also adds a bit of satiety; otherwise, you’d eat the whole cake in one go.
- 7 eggs – it sounds like a lot, but you need them to bind everything well. Without that many, it comes out too fragile and doesn’t slice nicely.
- 300 grams of smoked cheese – I grated it. I add it for that nice, salty, slightly smoky flavor. You can use another type of cheese, but make sure it’s not too soft, or it won’t hold the mixture together.
- 4 green onions – for freshness and a bit of crunch. Don’t use dried onions; it won’t turn out the same, in my opinion.
- 2 garlic cloves – finely chopped, for a subtle flavor, not to overpower. If you’re not a fan of garlic, you can skip it.
- 4 tablespoons of white flour – let’s say about 100-120 grams, to bind everything. Without flour, it’s more like an omelet than a cake.
- 10 pitted olives, chopped – they add salt and a bit of tang; I never put them in whole because I don’t like hitting big pieces.
- 4 red hot peppers – I use these mainly for color and a little heat. If you don’t want it spicy, just use sweet peppers.
- 1/2 teaspoon of Sichuan pepper (if you don’t have it, use regular pepper) – it gives a slightly menthol flavor, which I prefer sometimes, but it works with classic pepper too.
- 150 ml of yogurt – it adds fluffiness, don’t skip it.
- 50 grams of green beans (I used frozen, added directly without boiling first) – for color and to reduce calories. You can omit it if you don’t have any or replace it with another vegetable.
- Salt to taste (not too much, as the cheese is salty too)
- 1/4 teaspoon of curry, 1/4 of nutmeg, 1/4 of ground cloves – I just add enough so that you don’t taste each spice distinctly; it shouldn’t turn into a stew. If you add too much cloves, you ruin it.
- A bit of oil for browning the meat.
Here are my steps, how I do it every time:
1. First, I deal with the meat. I put it in a pan with a splash of oil over medium-high heat to release its moisture and brown it. I add salt, Sichuan pepper, cloves, nutmeg, and curry, just enough to hold between three fingers, not a precise measurement. It doesn’t need to cook too long, about 6-7 minutes until it’s no longer pink and smells good. If it’s very watery, I drain a bit of the liquid because I don’t want the cake to be soggy.
2. While the meat cools, I beat the eggs in a large bowl for about 3 minutes with a whisk until they’re frothy. If I’m not in the mood, I beat them with a fork, but it’s not as airy.
3. I add the yogurt to the eggs, mix again, then the grated cheese. I add the flour last, in a rain, to avoid lumps. Everything gets mixed together; don’t overdo it, just enough so that there are no dry flour spots.
4. After that, I add the solid ingredients: chopped green onions, garlic, chopped olives, thinly sliced hot peppers, and the green beans (I add them frozen, cutting them into 2-3 cm pieces if they’re long). I mix gently so I don’t break everything.
5. I add the browned meat (once it’s cooled, so it doesn’t cook the eggs directly in the bowl). Finally, I taste for salt – if it needs more, I add it now.
6. I divide the mixture between two loaf pans (about 24 x 10 cm each). I line them with parchment paper; otherwise, it will stick, especially if you’re using lean meat.
7. I put the pans in the oven at 180 degrees for about 45-50 minutes. At 40 minutes, I do the toothpick test – it should come out clean. If it’s too brown on top, I cover it with aluminum foil for the last 10 minutes.
8. I take the pans out and let them cool on a rack, and I don’t touch the cakes until they’re completely cold. If I cut them while they’re warm, they crumble or collapse badly.
Why do I make it often? Because it works for any occasion, and even if you have leftovers from other dishes, you can throw them in here. It keeps well in the fridge and for takeout; it’s not fussy about ingredients. When I have guests and don’t feel like preparing complicated platters, I slice this cake, and people always ask what’s in it since it’s not the classic recipe. It’s hearty but doesn’t overwhelm you with fat, and it works as a main dish, appetizer, or for breakfast with a salad on the side.
Tips, variations, and serving ideas
Tips
- Don’t skip the cooling step in the pan. The first time I cut it warm, out of craving, and the whole middle crumbled.
- Beat the eggs with a whisk, not with a mixer. Otherwise, everything turns into a frothy mixture and collapses when baking; it comes out too “fluffy.”
- The amount of flour is approximate; if you see that the mixture is very liquid, you can add another tablespoon. It depends a lot on how watery the meat turned out or what type of cheese you’re using.
- Don’t add too much salt at the beginning, especially if the cheese is very salty. Always taste at the end.
- Don’t fill the pans to the top, as it will rise a bit in the oven.
Substitutions
- Meat: you can use chicken, turkey, or just pork. Even without meat, if you want a vegetarian version, you can double the amount of green beans or add chopped mushrooms and a bit more cheese to bind everything together.
- Cheese: any type that isn’t too soft (like telemea or hard cheese). Don’t try using melted cheese; I’ve done that, and it didn’t bind.
- Flour: for gluten-free, you can use chickpea flour, almond flour, or a combination, but reduce the eggs by 1 as it absorbs more liquid.
- Yogurt: you can use low-fat sour cream or even kefir if you don’t have anything else.
- Green beans: you can also use peas, grated carrots, or zucchini. Whatever you have on hand.
Variations
- For those who want something even more filling, you can add 2-3 slices of bread soaked in milk, well squeezed, and added to the mixture. I don’t do that, but I’ve seen others do.
- You can replace the hot peppers with sweet peppers if you don’t want heat. Or you can add some roasted peppers for flavor and color.
- If you want it to look more festive, sprinkle some sesame or sunflower seeds on top before putting the pans in the oven.
Serving ideas
- For breakfast, with a tomato or onion salad.
- Sliced, it’s great for takeout, even to the office.
- As an appetizer, alongside some pickles or a cheese spread.
- For dinner, with a seasonal salad and a cold beer or a glass of yogurt if you don’t want alcohol.
Frequently asked questions
Can I make it without meat?
Yes, you can easily make it without meat. Just double the cheese or add chopped mushrooms, beans, or any vegetable you like. It won’t be as filling, but it will still taste good.
Can it be frozen?
Yes, it can be. Portion it when completely cool, put it in zip-lock bags or containers, and freeze it. To reheat, let it thaw overnight in the fridge, then put it in the oven or microwave for 2-3 minutes.
How long does it last in the fridge?
Stored in a sealed container or wrapped in foil, it lasts 3-4 days without any issues. It’s even better the next day as the flavors meld.
Can I use just one type of meat?
Sure, use whatever you have: just beef, just pork, just chicken. If you use leaner meat, you might want to add a bit of oil or more cheese to avoid it being too dry.
Can it be made without dairy?
Yes, just know that the texture will be denser and a bit drier. You can use plant-based milk with a splash of vinegar (to give it a yogurt flavor) and vegan cheese, but it won’t bind as well. It might work, but I’ve only tested it once with soy milk and smoked tofu.
Can it be baked in a round pan?
Yes, but make sure the mixture isn’t too high, as it will take longer to bake and you risk it being raw in the middle. Use a wide diameter pan or individual muffin molds.
Nutritional values (approximate)
For a slice of cake (about 70-80 g), you can expect around 130-170 kcal, consisting of:
- Protein: 10-12 g (most from the meat, eggs, and cheese)
- Fat: 7-9 g (mainly from the meat and cheese, depending on how fatty the meat is)
- Carbohydrates: 7-10 g (mostly from flour and a little from vegetables)
It contains fiber from vegetables, enough protein to keep you full, and relatively low fat if you use lean meat and don’t add too much oil. The smoked cheese is a bit more caloric, but you can adjust the quantities. Overall, for a savory cake, it’s a decent choice if you don’t want to end up with high blood sugar after breakfast or feel hungry two hours after eating. If you have high cholesterol, don’t overdo the portion.
How to store and reheat
Once completely cooled, I store it in a sealed container or plastic wrap in the fridge. As I mentioned, it easily lasts 3-4 days and is even tastier after a day. To reheat, I place a slice (or the whole cake if I have more guests) in a tray at 150°C for 10-15 minutes, or directly in the microwave, but it comes out a bit “wet” there; you can tell it’s not freshly baked. I’ve never tried reheating it with steam. If you want it for takeout, you can leave it at room temperature for 2-3 hours; it won’t spoil. Anyway, given how good it is, I rarely manage to keep it for more than two days.
Preparation takes about 20 minutes, and then it needs around 45-50 minutes in the oven, depending on your oven and how thick you pour the mixture into the tray. You’ll get two standard loaf pans, about 8-10 good slices from each, so it’s enough for 5-6 people. It’s not hard, but you need to measure the ingredients somewhat and not rush the baking; otherwise, it can end up a bit wet in the middle. I’d say anyone who knows how to beat some eggs and chop some onions can make it.
For the ingredients, I used the following:
- 400 grams of minced meat – I had a mix of beef and pork, quite lean, not too much fat. If it’s too fatty, the mixture will be too runny. I use it for consistency and flavor, it also adds a bit of satiety; otherwise, you’d eat the whole cake in one go.
- 7 eggs – it sounds like a lot, but you need them to bind everything well. Without that many, it comes out too fragile and doesn’t slice nicely.
- 300 grams of smoked cheese – I grated it. I add it for that nice, salty, slightly smoky flavor. You can use another type of cheese, but make sure it’s not too soft, or it won’t hold the mixture together.
- 4 green onions – for freshness and a bit of crunch. Don’t use dried onions; it won’t turn out the same, in my opinion.
- 2 garlic cloves – finely chopped, for a subtle flavor, not to overpower. If you’re not a fan of garlic, you can skip it.
- 4 tablespoons of white flour – let’s say about 100-120 grams, to bind everything. Without flour, it’s more like an omelet than a cake.
- 10 pitted olives, chopped – they add salt and a bit of tang; I never put them in whole because I don’t like hitting big pieces.
- 4 red hot peppers – I use these mainly for color and a little heat. If you don’t want it spicy, just use sweet peppers.
- 1/2 teaspoon of Sichuan pepper (if you don’t have it, use regular pepper) – it gives a slightly menthol flavor, which I prefer sometimes, but it works with classic pepper too.
- 150 ml of yogurt – it adds fluffiness, don’t skip it.
- 50 grams of green beans (I used frozen, added directly without boiling first) – for color and to reduce calories. You can omit it if you don’t have any or replace it with another vegetable.
- Salt to taste (not too much, as the cheese is salty too)
- 1/4 teaspoon of curry, 1/4 of nutmeg, 1/4 of ground cloves – I just add enough so that you don’t taste each spice distinctly; it shouldn’t turn into a stew. If you add too much cloves, you ruin it.
- A bit of oil for browning the meat.
Here are my steps, how I do it every time:
1. First, I deal with the meat. I put it in a pan with a splash of oil over medium-high heat to release its moisture and brown it. I add salt, Sichuan pepper, cloves, nutmeg, and curry, just enough to hold between three fingers, not a precise measurement. It doesn’t need to cook too long, about 6-7 minutes until it’s no longer pink and smells good. If it’s very watery, I drain a bit of the liquid because I don’t want the cake to be soggy.
2. While the meat cools, I beat the eggs in a large bowl for about 3 minutes with a whisk until they’re frothy. If I’m not in the mood, I beat them with a fork, but it’s not as airy.
3. I add the yogurt to the eggs, mix again, then the grated cheese. I add the flour last, in a rain, to avoid lumps. Everything gets mixed together; don’t overdo it, just enough so that there are no dry flour spots.
4. After that, I add the solid ingredients: chopped green onions, garlic, chopped olives, thinly sliced hot peppers, and the green beans (I add them frozen, cutting them into 2-3 cm pieces if they’re long). I mix gently so I don’t break everything.
5. I add the browned meat (once it’s cooled, so it doesn’t cook the eggs directly in the bowl). Finally, I taste for salt – if it needs more, I add it now.
6. I divide the mixture between two loaf pans (about 24 x 10 cm each). I line them with parchment paper; otherwise, it will stick, especially if you’re using lean meat.
7. I put the pans in the oven at 180 degrees for about 45-50 minutes. At 40 minutes, I do the toothpick test – it should come out clean. If it’s too brown on top, I cover it with aluminum foil for the last 10 minutes.
8. I take the pans out and let them cool on a rack, and I don’t touch the cakes until they’re completely cold. If I cut them while they’re warm, they crumble or collapse badly.
Why do I make it often? Because it works for any occasion, and even if you have leftovers from other dishes, you can throw them in here. It keeps well in the fridge and for takeout; it’s not fussy about ingredients. When I have guests and don’t feel like preparing complicated platters, I slice this cake, and people always ask what’s in it since it’s not the classic recipe. It’s hearty but doesn’t overwhelm you with fat, and it works as a main dish, appetizer, or for breakfast with a salad on the side.
Tips, variations, and serving ideas
Tips
- Don’t skip the cooling step in the pan. The first time I cut it warm, out of craving, and the whole middle crumbled.
- Beat the eggs with a whisk, not with a mixer. Otherwise, everything turns into a frothy mixture and collapses when baking; it comes out too “fluffy.”
- The amount of flour is approximate; if you see that the mixture is very liquid, you can add another tablespoon. It depends a lot on how watery the meat turned out or what type of cheese you’re using.
- Don’t add too much salt at the beginning, especially if the cheese is very salty. Always taste at the end.
- Don’t fill the pans to the top, as it will rise a bit in the oven.
Substitutions
- Meat: you can use chicken, turkey, or just pork. Even without meat, if you want a vegetarian version, you can double the amount of green beans or add chopped mushrooms and a bit more cheese to bind everything together.
- Cheese: any type that isn’t too soft (like telemea or hard cheese). Don’t try using melted cheese; I’ve done that, and it didn’t bind.
- Flour: for gluten-free, you can use chickpea flour, almond flour, or a combination, but reduce the eggs by 1 as it absorbs more liquid.
- Yogurt: you can use low-fat sour cream or even kefir if you don’t have anything else.
- Green beans: you can also use peas, grated carrots, or zucchini. Whatever you have on hand.
Variations
- For those who want something even more filling, you can add 2-3 slices of bread soaked in milk, well squeezed, and added to the mixture. I don’t do that, but I’ve seen others do.
- You can replace the hot peppers with sweet peppers if you don’t want heat. Or you can add some roasted peppers for flavor and color.
- If you want it to look more festive, sprinkle some sesame or sunflower seeds on top before putting the pans in the oven.
Serving ideas
- For breakfast, with a tomato or onion salad.
- Sliced, it’s great for takeout, even to the office.
- As an appetizer, alongside some pickles or a cheese spread.
- For dinner, with a seasonal salad and a cold beer or a glass of yogurt if you don’t want alcohol.
Frequently asked questions
Can I make it without meat?
Yes, you can easily make it without meat. Just double the cheese or add chopped mushrooms, beans, or any vegetable you like. It won’t be as filling, but it will still taste good.
Can it be frozen?
Yes, it can be. Portion it when completely cool, put it in zip-lock bags or containers, and freeze it. To reheat, let it thaw overnight in the fridge, then put it in the oven or microwave for 2-3 minutes.
How long does it last in the fridge?
Stored in a sealed container or wrapped in foil, it lasts 3-4 days without any issues. It’s even better the next day as the flavors meld.
Can I use just one type of meat?
Sure, use whatever you have: just beef, just pork, just chicken. If you use leaner meat, you might want to add a bit of oil or more cheese to avoid it being too dry.
Can it be made without dairy?
Yes, just know that the texture will be denser and a bit drier. You can use plant-based milk with a splash of vinegar (to give it a yogurt flavor) and vegan cheese, but it won’t bind as well. It might work, but I’ve only tested it once with soy milk and smoked tofu.
Can it be baked in a round pan?
Yes, but make sure the mixture isn’t too high, as it will take longer to bake and you risk it being raw in the middle. Use a wide diameter pan or individual muffin molds.
Nutritional values (approximate)
For a slice of cake (about 70-80 g), you can expect around 130-170 kcal, consisting of:
- Protein: 10-12 g (most from the meat, eggs, and cheese)
- Fat: 7-9 g (mainly from the meat and cheese, depending on how fatty the meat is)
- Carbohydrates: 7-10 g (mostly from flour and a little from vegetables)
It contains fiber from vegetables, enough protein to keep you full, and relatively low fat if you use lean meat and don’t add too much oil. The smoked cheese is a bit more caloric, but you can adjust the quantities. Overall, for a savory cake, it’s a decent choice if you don’t want to end up with high blood sugar after breakfast or feel hungry two hours after eating. If you have high cholesterol, don’t overdo the portion.
How to store and reheat
Once completely cooled, I store it in a sealed container or plastic wrap in the fridge. As I mentioned, it easily lasts 3-4 days and is even tastier after a day. To reheat, I place a slice (or the whole cake if I have more guests) in a tray at 150°C for 10-15 minutes, or directly in the microwave, but it comes out a bit “wet” there; you can tell it’s not freshly baked. I’ve never tried reheating it with steam. If you want it for takeout, you can leave it at room temperature for 2-3 hours; it won’t spoil. Anyway, given how good it is, I rarely manage to keep it for more than two days.
Ingredients
I used: 400 g minced meat (beef + pork) 7 eggs 300 g smoked cheese 4 green onions 2 cloves of garlic 4 tablespoons of white flour 10 finely chopped olives 4 red hot peppers Sichuan pepper 150 ml yogurt 50 g green beans salt, curry, nutmeg, ground cloves