Cheesy Potato Pancakes

Ingredients

• 500 g Potatoes
• 1 Egg
• 180 g Mozzarella, grated
• 150 g Flour
• Fresh parsley (1 small handful, finely chopped)
• Garlic (1 small clove, grated, or ½ tsp garlic powder)
• Salt (To taste)
• Pepper (To taste)
• Olive oil (A little, for frying)
• Butter (A little, for frying; mentioned only in the narrative)

Steps

1. 1

   Boil the potatoes in water until tender. Drain them and mash them while they are still warm.

2. 2

   Let the mash cool slightly for a few minutes.

3. 3

   Add the egg, mozzarella, finely chopped parsley, flour, salt, and pepper. Mix until combined.

4. 4

   Shape the dough into a log and cut it into six portions, as mentioned in the narrative. Alternatively, divide it into six equal portions.

5. 5

   Flour the work surface well. Shape each portion into a ball, then press or roll it out into a flat pancake.

6. 6

   Heat a pan over medium heat with a light drizzle of olive oil. The narrative also mentions a little butter and garlic for browning, without specifying when they should be added.

7. 7

   Fry the pancakes for approximately 2–3 minutes on each side, until nicely browned.

8. 8

   Serve and enjoy.

Notes

The description specifies olive oil for frying and one small garlic clove or ½ tsp garlic powder, but does not explain where the garlic is used. The narrative instead mentions a little butter and garlic, without quantities or clear instructions for use; therefore, no detailed action involving them is added. The boiling time and amount of water are not specified.

Nutrition per serving

• main course
• vegetarian
• fried
• savory
• with potato
• with cheese