This recipe is another quick and easy potato recipe that you can make as a snack. In the case of these pancakes, the potatoes are not pre-cooked. Potatoes have always made a great combination with cheese and onions, so these ingredients are also essential. In the case of spices, in addition to garlic, you can add other favorites, such as paprika, red pepper, vegetables and so on. This cheese potato pancake is really great. In fact, the exterior is crisp while the interior is soft and has a pleasant taste.
- Peeled and grated potatoes: 900 g
- Cheddar cheese: 50 grams
- Parmesan cheese: 50 grams
- Chopped onion: 3 pieces
- Garlic powder: half a tablespoon
- Flour: 30 grams
- Eggs beaten: 2 pcs
- Salt: To the extent necessary
- Black pepper: To the extent necessary
- Frying oil: 50 g
- Sour cream: 120 g
- Garlic sauce and red pepper: 1 tbsp
Use large grater holes to grate cheese and potatoes. Transfer the potatoes to a kitchen towel and squeeze until the juices come out. Put the potatoes in a large bowl. Add cheese, onion, garlic powder, flour, salt, pepper and eggs.
Stir to combine well. Heat the oil over medium-high heat. To have an equal amount of potatoes for pancakes, use a scoop of ice cream and then add to the pot. Then use the back of a spoon to smooth them out. Cook about 3 or 4 pancakes in each series.
Cook on each side for about 4 minutes until browned. Repeat with the remaining potato mixture. Transfer the pancakes to a plate covered with a paper towel to remove excess oil. Prepare your sauce by mixing sour cream with pepper and garlic sauce. Serve the potato pancakes while still hot.