Patatnik (Bulgarian Grated Potato and Mint Bake)

Name: Patatnik (Bulgarian Grated Potato and Mint Bake)
Total time: 1 h 15 min
Cuisine: Bulgarian
Ingredients: 900g floury potatoes, peeled and coarsely grated; 1 onion, grated; 2 tbsp gluten free plain flour; 1 tbsp dried mint; 1 tsp dried savory, or dried thyme; 1 tsp sweet paprika; 1 tsp salt; 4 tbsp sunflower oil; 100ml cold water

A crisp-topped bake of grated potato, onion, dried mint and paprika, with a soft middle. Plain, cheap and very good.

Time1 hr 15
LevelEasy
Costabout £0.55 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

343kcal
48.9gcarbs
6.8gof which sugars
14.2gfat
4.2gsaturates
5.6gprotein
6.8gfibre
1.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

900 gfloury potatoespeeled and coarsely grated
1oniongrated
2 tbspgluten free plain flour
1 tbspdried mint
1 tspdried savoryor dried thyme
1 tspsweet paprika
1 tspsalt
4 tbspsunflower oil
100 mlcold water

Method

1
Heat the oven to 200°C (180°C fan). Grease a 20 x 25 cm baking dish with 1 tablespoon of the oil.
2
Put the grated potato in a clean tea towel and squeeze out as much water as you can. Do not skip this, or the bake will be soggy.
3
In a bowl mix the potato, onion, flour, mint, savory, paprika and salt. Stir in the cold water and 2 tablespoons of the oil.
4
Press the mixture into the dish, flattening the top. Drizzle over the last tablespoon of oil.
5
Bake for 55 minutes until the top is deep golden and crisp at the edges and a knife goes through the middle easily.
55 min
6
Rest for 10 minutes, then cut into squares. Good with plain yoghurt or a tomato salad.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.