Potato and Onion Cheese Pancakes
Potato and Onion Cheese Pancakes are crispy potato fritters topped with tomatoes and melted mozzarella.
Ingredients
Base Ingredients
- 1 medium onion freshly grated
- 4 medium potatoes grated and well drained
- 3 fresh eggs
- 4 tablespoons all-purpose flour
- Sea salt to taste
- Freshly ground black pepper
Filling & Garnish
- 6 ripe tomatoes diced
- 150 g fresh mozzarella cheese shredded
- Fresh dill chopped
- Olive oil for pan-frying
Instructions
- In a large bowl, combine the grated onion and drained potatoes. Add eggs, salt, black pepper, and flour, mixing well until a thick batter forms.
- Heat olive oil in a non-stick pan over medium heat. Spoon the mixture into the pan, shaping into pancakes. Cook for about 2 minutes per side until golden and crisp. Transfer to paper towels.
- Preheat the oven to 200°C (400°F). In a bowl, mix diced tomatoes, chopped dill, and half of the mozzarella.
- Divide the tomato mixture over the pancakes, sprinkle with remaining mozzarella, and bake for 15 minutes until the cheese is fully melted.
- Cool slightly and serve warm, garnished with extra fresh dill if desired.
Notes
These pancakes pair beautifully with a fresh green salad or a spoon of plain yogurt or sour cream on the side. They’re also delicious served as a meatless main dish.