Potato pancakes with cheese
Potato pancakes with grated cheese can be seasoned to your taste. The seasoning also depends on the type of cheese used in the pancakes. The fried pancakes are then served as is or as a side dish to meat mixtures.
- 600 g boiled potatoes
- 200 g hard cheese (to taste: gouda, cheddar, blue cheese or smoked cheese)
- 2 eggs
- spices (according to taste and cheese used: pepper, crushed cumin, favorite spice mix)
- mace (to taste)
- herbs (to taste)
- 2-3 tablespoons plain flour (or as needed)
- garlic (to taste)
- oil (for frying)
- wholemeal flour (as needed)
- Place the peeled, pre-cooked potatoes in a bowl and grate or mash them coarsely. Grate the cheese coarsely as well.
- Put the potatoes and cheese in a bowl and mix. Season to taste and use the cheese of your choice. Add the beaten eggs.
- When using blue cheese, smoked cheese or cheddar, we don't need to add as much salt and it will be enough to add a little mace or pepper. With less pronounced cheeses (Gouda, Edam), we can add spices, seasoning blends, herbs, garlic and salt to taste.
- Mix the mixture of potatoes, cheese, eggs and spices well, thickening with plain flour if necessary. The dough should be soft.
- If the dough seems stickier than other doughs, simply coat the pancakes in coarse flour before frying. Potato dough tends to thin out over time.
- Scoop the dough with a spoon and shape into patties with oiled hands. Fry in hot oil in a frying pan until golden brown on both sides. After frying, place on a paper towel to absorb excess oil.
- Serve on their own with a vegetable salad or with dips made from sour cream, garlic and herbs. The pancakes can also be served as a side dish to meat mixtures.
Step 1: Put the peeled, pre-cooked potatoes in a bowl and grate or mash them coarsely. Grate the cheese coarsely as well. Step 2: Pour the potatoes and cheese into the bowl and mix. Use spices according to taste and the cheese of your choice. Add the beaten eggs. Step 3: When using blue cheese, smoked cheese or cheddar, you don't need to add as much salt and it will be enough to add a little mace or pepper. With less pronounced cheeses (gouda, edam), you can add spices, spice mixtures, herbs, garlic and salt to taste. Step 4: Mix the mixture of potatoes, cheese, eggs and spices well, thickening with plain flour if necessary. The dough should be soft. Step 5: If the dough seems stickier than other doughs, just coat the pancakes in coarse flour before frying. Potato dough tends to thin out over time. Step 6: Take the dough with a spoon and shape the patties in oiled hands, then fry in hot oil in a frying pan until golden brown on both sides. After frying, place on a napkin to drain excess oil. Step 7: Serve alone with a vegetable salad or with dips made from sour cream, garlic and herbs. The patties can also be served as a side dish to meat mixtures.
