Cheesy Potato Onion Cakes (Print Version)
# Ingredients:
→ Main Components
01 -
1 average onion, newly shredded
02 -
4 average potatoes, shredded and well squeezed
03 -
3 whole eggs
04 -
4 spoonfuls regular flour
05 -
Ocean salt, as needed
06 -
Cracked black pepper
→ Toppings & Decoration
07 -
6 juicy tomatoes, cubed
08 -
150g soft mozzarella, pulled apart
09 -
Chopped dill, fresh
10 -
Olive oil for cooking
# Instructions:
01 -
First, shred your onion and potatoes into a big bowl. Throw in your eggs, a big pinch of salt, some cracked pepper, and the flour. Stir everything till you've got a smooth mix.
02 -
Warm up a splash of olive oil in a non-stick skillet on medium flame. Spoon the potato mix to shape little pancakes, and cook about 2 minutes each side till they're golden and crunchy. Put them on paper towels when done.
03 -
As your pancakes cook, heat your oven to 200°C (400°F). In a bowl, combine your diced tomatoes, dill, and half the shredded cheese.
04 -
Spread your tomato and cheese blend on each pancake, add the leftover mozzarella on top, and stick them in the oven for 15 minutes until the cheese gets bubbly and gooey.
05 -
Cool them down for a minute, then dish them up warm with a little extra dill on top if you want to look fancy.
# Notes:
01 -
These crunchy potato cakes work great any part of the day - morning meals, midday snacks, or evening dinners. They'll fill you up nicely and might become your go-to comfort dish!
02 -
Want super crunchy pancakes? Try getting your shredded potatoes really dry by pressing them in a clean kitchen cloth.