If you love savory pancakes, you’re in for a treat with these Potato and Broccoli Pancakes filled with creamy cheese goodness. This recipe combines tender potatoes, fresh broccoli, and a rich filling made from cream cheese, dried tomatoes, and basil. They’re perfect for breakfast, lunch, or a hearty snack. Let’s dive into the details of this delectable dish!
Ingredients
For the Pancakes:
- 14 oz (400 g) potatoes
- 5.3 oz (150 g) broccoli
- 10.6 oz (300 g) flour or potato starch (add more if needed)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
For the Filling:
- 8.8 oz (250 g) cream cheese
- 3.6 oz (100 g) dried tomatoes, chopped
- A handful of fresh basil, chopped
- Salt to taste
- 2 teaspoons Italian seasoning
Step-by-Step Instructions
1. Cook the Vegetables:
- Prepare the Potatoes and Broccoli: Peel and chop the potatoes into small pieces. Chop the broccoli into small florets.
- Boil Until Tender: Boil the potatoes and broccoli together until tender, then drain and let them cool slightly.
2. Prepare the Filling:
- Mix the Ingredients: In a small bowl, combine the cream cheese, chopped dried tomatoes, chopped basil, Italian seasoning, and salt. Mix until everything is well incorporated.
3. Mix the Pancake Ingredients:
- Mash the Vegetables: In a large mixing bowl, mash the cooled potatoes and broccoli until smooth.
- Form the Dough: Add the flour or potato starch, olive oil, salt, and pepper. Mix well to form a dough. If the dough is too sticky, add more flour until it reaches a workable consistency.
4. Form and Fill the Pancakes:
- Shape the Pancakes: Take a small portion of the potato and broccoli dough and flatten it on an oiled surface to form a small pancake.
- Add the Filling: Place a spoonful of the cream cheese filling in the center.
- Seal the Pancakes: Take another small portion of the dough, flatten it, and place it on top of the filling. Press the edges together to seal the filling inside.
- Repeat: Repeat this process with the remaining dough and filling.
5. Cook the Pancakes:
- Heat the Skillet: Heat a non-stick skillet over medium heat and add a little olive oil.
- Cook to Perfection: Place the filled pancakes in the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Cool Slightly: Remove the pancakes from the skillet and let them cool slightly on a paper towel to absorb any excess oil.
Tips for Perfect Pancakes:
- Consistency: Ensure your dough is not too sticky. Add more flour or potato starch if needed.
- Sealing: Press the edges firmly to avoid the filling leaking out during cooking.
- Cooking: Keep the heat at medium to prevent burning and ensure even cooking.
Why You Will Love This Recipe
You will love this recipe for Potato and Broccoli Pancakes with Cream Cheese Filling because it perfectly balances flavors and textures, making each bite a delightful experience. The crispy exterior of the pancakes contrasts beautifully with the creamy, savory filling, while the freshness of the basil and the tanginess of the dried tomatoes add a burst of flavor that keeps you coming back for more. This recipe is not only delicious but also versatile; it’s easy to customize with your favorite herbs and spices. Plus, it’s a great way to incorporate more vegetables into your diet in a fun and tasty manner. Whether you’re cooking for your family or impressing guests, these pancakes are sure to be a hit.
Potato and Broccoli Pancakes
Equipment
- Large mixing bowl
- Potato masher or fork
- Small mixing bowl
- Non-stick skillet
- Spatula
Ingredients
Pancakes:
- 14 oz potatoes (or 400 g)
- 5.3 oz broccoli (or 150 g)
- 10.6 oz flour or potato starch (or 300 g), more if needed
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Filling:
- 8.8 oz cream cheese (or 250 g)
- 3.6 oz dried tomatoes, chopped (or 100 g)
- A handful of fresh basil chopped
- Salt to taste
- 2 teaspoons Italian seasoning
Instructions
Cook the Vegetables:
- Peel and chop the potatoes.
- Chop the broccoli into small pieces.
- Boil the potatoes and broccoli until tender. Drain and let them cool slightly.
Prepare the Filling:
- In a small bowl, mix the cream cheese, chopped dried tomatoes, chopped basil, Italian seasoning, and salt to taste until well combined.
Mix the Pancake Ingredients:
- In a large mixing bowl, mash the cooked potatoes and broccoli.
- Add the potato starch (or flour), olive oil, salt, and pepper. Mix well until a dough forms. Add more flour if needed to achieve a workable consistency.
Form and Fill the Pancakes:
- Take a small portion of the potato and broccoli mixture and flatten it on an oiled surface, into a small pancake.
- Place a spoonful of the filling mixture in the center and close the pancake.
- Alternatively, take another small portion of the potato and broccoli mixture, flatten it, and place it on top of the filling.
- Press the edges together to seal the filling inside.
- Repeat with the remaining mixture and filling.
Cook the Pancakes:
- Heat a non-stick skillet over medium heat.
- Add a little olive oil to the skillet.
- Place the filled pancakes in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and let them cool slightly on a paper towel to absorb any excess oil.
Notes
Customization: Feel free to swap basil for other fresh herbs like parsley or cilantro for a different flavor profile.
Serving Suggestions: These pancakes are delicious with a side of a fresh green salad.
Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.