Cheese Potato Pancakes Recipe

Ingredients

• 2 medium Potato (peeled and chopped into even 1‑inch pieces)
• 4 cups Water (for boiling potatoes)
• 1 teaspoon Salt (for seasoning the boiling water)
• 1 teaspoon Granulated Sugar (adds a subtle sweetness to the dough)
• 2 tablespoons Corn Starch (helps bind the potato mixture)
• 1 cup Mozzarella Cheese (shredded)
• 2 tablespoons Vegetable Oil (for a thin coating before frying)

Instructions

1. Prepare Potatoes

   Peel the potatoes and chop them into even 1‑inch cubes.

   Time: PT5M

2. Boil Potatoes

   Place 4 cups water in a pot, add 1 tsp salt, bring to a boil, then add the potato pieces. Cook until fork‑tender, about 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Mash and Mix

   Drain the potatoes, return to the pot or a mixing bowl, and mash lightly. Add 1 tsp sugar and 2 tbsp corn starch, mixing until a smooth, non‑sticky dough forms.

   Time: PT5M

4. Form First Pancake Base

   Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten into a ½‑inch thick round using your hands or a rolling pin.

   Time: PT5M

5. Add Cheese Filling

   Place about ¼ cup shredded mozzarella in the center of each flattened disc. Fold the edges over to encase the cheese, reshape into a ball, and gently flatten again to a pancake about ½‑inch thick.

   Time: PT5M

6. Prepare for Frying

   Lightly brush or drizzle each pancake with a thin layer of vegetable oil on both sides.

   Time: PT2M

7. Fry Pancakes

   Heat the skillet over medium‑high heat (about 180°C). Add a little oil, place the pancakes in the pan, and fry 2‑3 minutes per side until golden brown and the cheese is melted.

   Time: PT6M

   Temperature: 180°C

8. Serve

   Transfer the pancakes to a plate, let rest for 1 minute, then serve hot. Optional: dip in soy sauce or a mild chili sauce.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

8 g

Carbohydrates

30 g

Fat

7 g

Fiber

2 g