This Savory Potato Pancake is a versatile dish that brings together the goodness of grated potatoes, fresh vegetables, and a touch of cheese. It’s perfect for a hearty breakfast, lunch, or even a light dinner. Paired with a creamy yogurt sauce, this dish is both comforting and nutritious, making it a family favorite that’s sure to impress.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Potato Pancake:Privacy Policy
- 4 large potatoes, grated
- Chopped spring onions (scallions)
- 1 chopped bell pepper (any color)
- 1 grated carrot
- 3 eggs, beaten
- 1 glass (240 ml) of milk
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- Cheese (shredded mozzarella, cheddar, or a blend) to taste
- Salt and pepper to taste
- Olive oil for greasing
For the Yogurt Sauce:
- Chopped fresh parsley
- Plain yogurt
- 1 tablespoon mayonnaise
- Salt and pepper to taste
Directions
- Preheat the Oven: Preheat your oven to 180°C (356°F).
- Grate and Prep: Grate the potatoes using the large holes of a box grater or pulse them a few times in a food processor. Chop the spring onions and bell pepper, and set them aside.
- Mix the Wet: In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder. Season with salt and pepper to taste.
- Combine Everything: Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture in the bowl. Fold everything together gently until well incorporated.
- Grease and Bake: Grease a baking dish with olive oil. Pour the potato mixture into the prepared dish and spread it evenly.
- Cheesy Goodness (Optional): If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.
- Bake to Perfection: Bake the potato pancake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is cooked through.
- Whip Up the Sauce: While the pancake bakes, prepare the yogurt sauce in a small bowl. Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper to taste. Mix well until everything is incorporated.
- Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.
Serving Suggestions
- Serve with a side salad for a complete meal.
- Enjoy as a snack or light lunch with a fresh vegetable or fruit.
Cooking Tips
- For a crispier top, broil the pancake for the last 5 minutes of baking.
- You can use any type of cheese you like or omit it if you prefer a dairy-free version.
Nutritional Benefits
- Potatoes: Provide complex carbohydrates and fiber for sustained energy.
- Spring Onions and Bell Peppers: Rich in vitamins and antioxidants.
- Carrots: High in beta-carotene, which supports eye health.
- Yogurt: Offers probiotics for digestive health and protein for satiety.
Dietary Information
- This recipe is vegetarian and can be made gluten-free by using gluten-free flour.
- To make it dairy-free, substitute with a dairy-free milk and cheese alternative.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- The yogurt sauce can be stored separately in the fridge for up to 5 days.
Enjoy.