Potato and Broccoli Pancakes
These savory pancakes combine the hearty flavors of potatoes and broccoli with a creamy, tangy filling made from cream cheese, dried tomatoes, and fresh basil. Perfect for any meal, these pancakes are a delightful and nutritious treat.
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
Consistency: Ensure the dough is not too sticky by adding more flour or potato starch as needed.
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.
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.
Nutrition
Calories: 375kcal