Posten Patatnik — Vegan Bulgarian Potato Pie
Patatnik is a beloved traditional pie from the Rhodope Mountains of Bulgaria — grated potatoes and onion seasoned simply with savoury, mint, and black pepper, then baked until beautifully golden and crisp on the outside, tender and moist within. This Posten (Lenten/Vegan) version uses no eggs or dairy at all, relying on the natural starch of potatoes to bind everything together. Rustic, hearty, fragrant, and deeply satisfying — pure comfort food the way mountain folk have enjoyed it for centuries!
Shared by harzel
Time
65 min
Serves
6
Difficulty
easy
🛒 Ingredients
- #Potato Base;
- 1 kg starchy potatoes (russet or similar) — peeled
- 1 large onion — finely grated or very finely diced
- 2–3 tbsp potato starch (from the grated potatoes or store-bought) — essential binder
- 3–4 tbsp sunflower oil — plus extra for the pan
- #Traditional Seasoning;
- 1 tsp dried savoury (chubritsa) — the signature Bulgarian herb
- ½ tsp dried mint... 1 tsp sea salt — adjust to taste
- ½ tsp black pepper.. 1–2 tbsp fresh parsley — chopped (optional)
- #Optional Binding;
- 2–3 tbsp all-purpose flour or chickpea flour — helps bind if potatoes are very wet
👩🍳 Instructions
- 1
Grate & drain the potatoes: Peel potatoes and grate coarsely. Place in a clean cloth or cheesecloth and squeeze very firmly to remove all excess liquid — the drier the potatoes, the crispier the patatnik! Save the white potato starch that settles at the bottom of the squeezed liquid — stir this back into the grated potato. This is your natural binder, replacing eggs.
- 2
Mix the filling: Combine squeezed grated potato, onion, reserved potato starch, flour (if using), oil, salt, pepper, savoury, and mint. Mix thoroughly with your hands until well combined — the mixture should hold together when pressed.
- 3
Prepare the pan: Preheat oven to 190°C (375°F). Grease a round baking dish or cast-iron skillet generously with sunflower oil — be generous, this creates the golden crispy crust.
- 4
Assemble & bake: Spread the potato mixture evenly into the pan, pressing down firmly with your hands to compact it. Smooth the top and drizzle lightly with extra oil. Bake 45–50 minutes until deep golden-brown and crisp on top and edges.
- 5
Serve: Let rest 10 minutes before slicing — this helps it set. Cut into wedges and enjoy warm! Traditionally eaten plain or with a dollop of dairy-free yogurt.