Potato Pancakes with Chinese Cabbage and Eggs

This recipe for potato pancakes with Chinese cabbage and eggs is not just any dinner; it’s an extraordinary blend of flavors and textures that will make it a favorite in your household. It’s hearty, satisfying, and so delicious that you’ll want to make it every day! Let’s dive into the creation of what could easily become the best dinner in your world.

Ingredients:

750 g potatoes: The base of your pancakes, providing a hearty and comforting texture.

1 onion: Adds a slight sweetness and depth of flavor to the pancakes.

1 red bell pepper: Brings a sweet, slightly tangy flavor and vibrant color to the dish.

1 chili pepper: For a kick of heat. Adjust according to your spice tolerance.

75 g cooked ham, chopped: Offers a savory, smoky touch that complements the vegetables beautifully.

3 eggs: Binds the ingredients together, ensuring your pancakes hold their shape.

3 tablespoons flour: Helps to thicken the batter, giving the pancakes a nice structure.

100 g breadcrumbs: Adds a crunchy coating to the pancakes, making them irresistibly crispy.

Salt to taste: For seasoning.

Olive oil for cooking: For frying, giving the pancakes a crispy edge and golden color.

Instructions:

Prepare the Vegetables:

Peel the potatoes and grate them into a large bowl. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid from the grated potatoes as possible. This step is crucial for crispy pancakes.

Finely chop the onion, red bell pepper, and chili pepper. If you’re sensitive to spice, you can remove the seeds from the chili pepper before chopping.

Make the Pancake Batter:

To the bowl of grated potatoes, add the chopped onion, red bell pepper, chili pepper, and cooked ham. Mix well to combine.

Beat the eggs in a small bowl and then add them to the potato mixture along with the flour. Season with salt to taste and stir until everything is well incorporated.

Form and Coat the Pancakes:

Shape the mixture into pancakes. If the mixture is too wet to hold shape, you can add a little more flour to help bind it.

Place the breadcrumbs in a shallow dish. Gently press each pancake into the breadcrumbs to coat both sides evenly.

Cook the Pancakes:

Heat a generous amount of olive oil in a large frying pan over medium heat. Once hot, add the pancakes in batches, being careful not to overcrowd the pan.

Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Serve:

Serve the potato pancakes hot, optionally with a side of sour cream or your favorite dipping sauce. They are perfect as a standalone meal or paired with a light salad for a complete dinner.