These cheesy potato pancakes taste great and make the perfect weekend brunch item!
Grate the potatoes into a bowl. Squeeze the liquid from the grated potatoes. Finely chopped an onion and fry in a pan with some oil till soft and fragrant. Let the onion cool a little before adding to the potatoes.
Then add the egg, flour, salt & pepper and cheese and stir to combine.
Heat a large frying pan with olive oil and drop in tablespoons of the pancake mixture and flatten slightly. Cook the pancakes till each side is golden brown and cooked through. (The pancake should be soft when you put a skewer through it).
Drain the pancakes on a paper towel before serving.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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