Simple and Inexpensive Potato-Cheese Pancakes

This dish is a perfect example of how simple ingredients can be transformed into a delicious and satisfying meal. With just potatoes, eggs, cheese, and a few pantry staples, you can create these flavorful potato-cheese pancakes. They’re crispy on the outside, soft and cheesy on the inside, and have a nice kick from the chili flakes. Here’s how to whip up this economical and straightforward dish.

Ingredients:

3 potatoes (~300g), peeled and grated: The base of your pancakes, providing texture and substance.

Parsley, chopped: Adds freshness and color. Use according to your taste preferences.

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

Chili pepper flakes: For a spicy kick. Adjust the amount based on how hot you like your food.

Black pepper: To taste, for added depth and flavor.

2 tablespoons rice flour (or wheat flour): Helps to thicken the batter, giving the pancakes a nice structure. Rice flour will make them slightly lighter and gluten-free.

1 teaspoon salt: For seasoning.

Vegetable oil for frying: Ensures your pancakes are crispy and golden.

150g cheese, shredded: Adds a delicious, melty texture and rich flavor. Choose a cheese that melts well, like mozzarella or cheddar.

Instructions:

Prepare the Potato Mixture:

In a large mixing bowl, combine the grated potatoes, chopped parsley, chili pepper flakes, black pepper, and salt. Mix well to distribute the seasonings evenly.

Add the eggs and rice (or wheat) flour to the potato mixture. Stir until everything is well incorporated.

Fold in the shredded cheese until evenly mixed through.

Form and Fry the Pancakes:

Heat a generous amount of vegetable oil in a large frying pan over medium heat. The oil should cover the bottom of the pan.

Once the oil is hot, scoop portions of the potato mixture into the pan, flattening them slightly to form pancakes. Don’t overcrowd the pan; cook in batches if necessary.

Fry for about 3-4 minutes on each side or until the pancakes are golden brown and crispy.

Serve:

Remove the pancakes from the pan and drain any excess oil on paper towels.

Serve hot, garnished with more chopped parsley or with a side of sour cream or your favorite dipping sauce.

Tips:

Squeeze Out Excess Moisture: After grating the potatoes, squeeze out as much moisture as you can. This will help prevent soggy pancakes and ensure they crisp up nicely.

Cheese Varieties: Experiment with different types of cheese for varying flavors. A combination of cheeses can also be used for added depth.

Adjusting the Heat: If your pancakes are browning too quickly but not cooking through, lower the heat. This will give them time to cook thoroughly without burning.

These potato-cheese pancakes are not only a testament to the versatility of simple ingredients but also a delicious meal that’s both budget-friendly and easy to make. Whether it’s breakfast, lunch, or dinner, they’re sure to satisfy your cravings.