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Make the potato filling:
Boil the potatoes:
Cook the potatoes until tender. Peel and mash them in a bowl.
Sauté the vegetables:
In a pan, heat the oil and sauté the chopped onion and chili pepper until soft.
Mix the ingredients:
Add the sautéed vegetables to the mashed potatoes.
Add the chopped green onions, grated cheddar cheese, salt and black pepper.
Mix well and set aside.
Make the pancakes:
Make the batter:
In a bowl, whisk together the eggs, milk, sugar, flour and vegetable oil until smooth.
Cook the pancakes:
Heat a non-stick frying pan over medium heat.
Pour a ladle of pancake batter into the pan and swirl it to coat the bottom evenly.
Cook the crepe for about 1 to 2 minutes on each side until lightly browned.
Repeat with the remaining batter to make several pancakes. Reserve.
Prepare the dough:
Prepare the shortcrust pastry:
In a bowl, beat the eggs with the salt until well combined.
Add the flour little by little, continuing to mix until the dough is smooth and thick.
Assemble and fry:
Fill the pancakes:
Take a pancake and place a portion of the potato filling along one edge.
Wrap the crepe tightly around the filling, forming a cylindrical shape.
Coat the pancakes:
Dip each filled crepe into the prepared puff pastry, then coat it with breadcrumbs or panko.
Fry the pancakes:
Heat the vegetable oil in a frying pan.
Fry the filled pancakes until golden and crispy on all sides.
Remove from the oil and drain on absorbent paper to eliminate excess oil.
Serving:
Enjoy:
Serve the hot stuffed potato pancakes as a delicious and unique snack or appetizer.
Enjoy your crispy stuffed potato pancakes!
Serving Tips:
Serve with sour cream or yogurt for dipping.
Serve with a fresh salad for a complete meal.
Garnish with chopped herbs like parsley or chives for added flavor.
Cooking Tips:
Make sure the pancakes are not too thick so they can easily roll up around the filling.
If the filling is too dry, add a little milk or cream to make it smoother.
To make the crepes, use a non-stick pan to prevent them from sticking and tearing.
Nutritional Benefits:
Potatoes: Rich in vitamins C and B6, potassium and fiber.
Cheddar Cheese: Provides calcium, protein and vitamin D.
Vegetables: Onions and bell peppers add fiber, vitamins and antioxidants.
Eggs: Rich in protein and essential amino acids.
Nutritional Information:
Vegetarian: This recipe is suitable for a vegetarian diet.
Gluten-Free Option: Use gluten-free flour and breadcrumbs to make the recipe gluten-free.
Dairy-Free Option: Replace the cheddar with a dairy-free cheese alternative.
Why You’ll Love This Recipe:
This potato pancake recipe is a delicious fusion of creamy potato filling and crispy, golden pancakes. It’s perfect for those who like comfort food with a twist. The combination of sautéed vegetables, melted cheddar cheese, and mashed potatoes coated in a delicate pancake, then fried to perfection, makes for an irresistible snack or appetizer. Plus, it’s versatile, allowing you to customize the topping to your liking. These pancakes are not only delicious, but also packed with nutrients, making them a healthy choice for any occasion.
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