Description
Potato and Onion Cheese Pancakes are a delicious savory treat made with grated potatoes and onions, filled with fresh toppings and melted mozzarella cheese.
Ingredients
Scale
- 1 medium onion, freshly grated
- 4 medium potatoes, grated and drained well
- 3 fresh eggs
- 4 tablespoons all-purpose flour
- Sea salt, to your liking
- Freshly ground black pepper
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded
- Fresh dill, chopped
- Olive oil for pan-frying
Instructions
- Grate the onion and potatoes into a large mixing bowl.
- Add the eggs, a generous pinch of salt, freshly ground pepper, and flour; mix everything together until well combined.
- Heat a good splash of olive oil in a non-stick pan over medium heat.
- Drop spoonfuls of the potato mixture into the pan to form pancakes, and cook for about 2 minutes per side until golden and crispy.
- Transfer the cooked pancakes to paper towels to drain.
- Preheat the oven to 200°C (400°F).
- In a bowl, mix together the chopped tomatoes, fresh dill, and half of the shredded mozzarella.
- Divide the tomato-cheese mixture among the pancakes, top with the remaining mozzarella, and place them in the oven for 15 minutes until the cheese is melted.
- Allow to cool for a minute or two, then serve warm with an extra sprinkle of fresh dill on top if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add other herbs or spices to the batter for added flavor.
- These pancakes can be enjoyed as a main dish or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying and Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg