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Savory Potato Pancake with Creamy Yogurt Sauce

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Ingredients

For the Potato Pancake:

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.

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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.

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