Cheesy Potato Pancakes
These fluffy, slightly sweet potato pancakes are stuffed with cheese for the ultimate comfort food: crispy, creamy, and delicious.
Servings 2 serves
Calories 540kcal
Ingredients
- 1 tablespoon salt 18g
- 2 potatoes 400g
- 3 tablespoon milk plant-based, approx. 45ml
- 1 tablespoon melted butter or margarine plant-based, approx. 14g
- 1/2 cup shredded cheese plant-based, approx. 56g
- 3 tablespoon vegetable oil for frying, approx. 42g
- 1/4 cup cornstarch approx. 28g
- 1 tablespoon powdered sugar optional
- sweet chili or peanut sauce to serve, optional
Instructions
- Bring a small pot of water to a boil and add the salt. Peel and dice the potatoes, then add them to the boiling water. Cover and cook for 10–15 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot. Add the plant-based milk and butter, then mash until completely smooth. Stir in the powdered sugar (if using) and cornstarch until fully incorporated.
- Scoop out the potato mixture and roll into balls roughly the size of a large golf ball. Flatten each ball, place about 1 tablespoon of shredded cheese in the center, and pinch the potato mixture around the cheese to seal. Flatten again into a thick pancake shape.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the pancakes. Cook for about 2 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to absorb excess oil and cool slightly. Serve immediately with sweet chili sauce or peanut sauce if desired.
Notes
To reduce sodium, use less salt in the boiling water or opt for low-sodium cheese.
Nutrition
Calories: 540kcal | Carbohydrates: 56g | Protein: 11g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 3734mg | Potassium: 953mg | Fiber: 5g | Sugar: 3g | Vitamin A: 549IU | Vitamin C: 44mg | Calcium: 201mg | Iron: 2mg