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Stuffed Potato Pancakes are a delicious and unique take on traditional pancakes, perfect for those looking for a comforting yet sophisticated dish. These pancakes are filled with a rich and flavorful blend of mashed potatoes, sautéed vegetables, and melted cheddar cheese, creating a harmonious blend of flavors and textures. Once rolled and coated in a layer of crispy breadcrumbs, they are fried until golden brown, resulting in a deliciously crispy exterior that contrasts beautifully with the creamy filling inside. Served as a snack, appetizer, or as part of a hearty meal, these stuffed potato pancakes are sure to impress with their delicious taste and satisfying comfort. Perfect for gatherings or a cozy meal at home, this dish combines the best of simple ingredients with a gourmet twist, making it a versatile dish for any occasion.
Ingredients:
For the potato filling:
3 potatoes
1 tablespoon oil
1 onion, chopped
1 red bell pepper, chopped
4 green onions, chopped
100 grams grated cheddar cheese
1 teaspoon salt
1 teaspoon black pepper
For the pancakes:
2 eggs
3 cups milk (600 ml)
1 tablespoon sugar (20 grams)
1.5 cups flour (180 grams)
1 tablespoon vegetable oil (10 ml)
For the batter:
3 eggs
1 teaspoon salt
2 tablespoons flour (40 grams)
For coating and frying:
Breadcrumbs or panko
Vegetable oil (for frying)
Make the potato filling:
Boil the potatoes:
Cook the potatoes until tender. Peel and mash them in a bowl.
Sauté the vegetables:
In a pan, heat the oil and sauté the chopped onion and chili pepper until soft.
Mix the ingredients:
Add the sautéed vegetables to the mashed potatoes.
Add the chopped green onions, grated cheddar cheese, salt and black pepper.
Mix well and set aside.
Make the pancakes:
Make the batter:
In a bowl, whisk together the eggs, milk, sugar, flour and vegetable oil until smooth.
Cook the pancakes:
Heat a non-stick frying pan over medium heat.
Pour a ladle of pancake batter into the pan and swirl it to coat the bottom evenly.
Cook the crepe for about 1 to 2 minutes on each side until lightly browned.
Repeat with the remaining batter to make several pancakes. Reserve.
Prepare the dough:
Prepare the shortcrust pastry:
In a bowl, beat the eggs with the salt until well combined.
Add the flour little by little, continuing to mix until the dough is smooth and thick.
Assemble and fry:
Fill the pancakes:
Take a pancake and place a portion of the potato filling along one edge.
Wrap the crepe tightly around the filling, forming a cylindrical shape.
Coat the pancakes:
Dip each filled crepe into the prepared puff pastry, then coat it with breadcrumbs or panko.
Fry the pancakes:
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