Aspic cake on kefir in a slow cooker
Composition / ingredients
8
servings:
Cooking method
Boil potatoes in advance, cool and clean.
Pour kefir into a bowl, add soda and leave it for 5 minutes to interact. Beat in the eggs, add salt, mix. Pour in the sifted flour, stir thoroughly until a homogeneous and thick dough like sour cream is obtained.
Pour part of the dough into a greased multivark form. On top we spread the potatoes cut into circles, finely chopped onion, and canned fish pieces on top. And pour out the remains of the dough.
We put slow cookers on the baking program for 50 minutes. After the beep of readiness, carefully turn the pie over and bake for another 15 minutes.
Take out the pie and serve it to the table. Have a nice tea.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "Dr. beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Canned sardines - 221 kcal/100g