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Potato pancakes with cheese

Author
Cookinero 6 May 2025
2530
Potato pancakes with cheese

Potato pancakes are a dish similar to everyone's favorite potato pancakes. In this recipe, the potatoes are pre-boiled and mashed, which makes the pancakes very tender. Carrots are added inside, which add juiciness and a little sweetness. The main highlight of these pancakes is the cheese, which melts when fried and makes them even tastier and more tender. Prepare this dish for dinner, and you will definitely be satisfied.

How to cook Potato pancakes with cheese

Step 1

Potato pancakes with cheese

Cut the potatoes into large cubes.

Step 2

Potato pancakes with cheese

Boil the potatoes until tender, 10-15 minutes.

Step 3

Potato pancakes with cheese

Grate the cheese on a fine grater.

Step 4

Potato pancakes with cheese

Grate the carrots on a fine grater as well.

Step 5

Potato pancakes with cheese

Finely chop the parsley.

Step 6

Potato pancakes with cheese

Drain the water from the cooked potatoes and let them cool a little. Place the potatoes in a deep bowl and mash with a masher or fork. Add grated carrots, dried herbs, salt and pepper. Mix.

Step 7

Potato pancakes with cheese

Add chicken eggs.

Step 8

Potato pancakes with cheese

Finally add the cheese and stir.

Step 9

Potato pancakes with cheese

Heat a frying pan well, pour in some vegetable oil and spoon in a few portions of potato dough.

Step 10

Potato pancakes with cheese

Fry the pancakes for 2 minutes on each side. Fry all the pancakes in this way.

Step 11

Potato pancakes with cheese

Prepare the sour cream and garlic sauce. To do this, mix sour cream, greens, chopped garlic, dried herbs, salt and pepper in a bowl.

Step 12

Potato pancakes with cheese

Place the potato pancakes with cheese on a plate and serve with sour cream sauce. Done. Enjoy.

Potato pancakes with cheese - FAQ About Ingredients, Baking Time and Storage

Yes! You can use any melty cheese like cheddar, mozzarella, or even feta for a tangy twist. Just ensure it’s finely grated for even distribution.
The recipe is naturally gluten-free as written. Just confirm your dried herbs and spices are gluten-free certified if needed.
Absolutely! Let them cool completely, then freeze in a single layer before transferring to an airtight container. Reheat in a skillet or oven for best texture.
For crispiness, reheat on a skillet over medium heat or in a 350°F (175°C) oven for 5–10 minutes. Avoid microwaving, as they may become soggy.
Yes! Replace each egg with 1 tbsp flaxseed meal mixed with 2.5 tbsp water, or use a commercial egg replacer. The texture may be slightly softer.
Try applesauce, Greek yogurt with herbs, or a drizzle of hot honey. They also pair well with a fresh green salad for balance.
Store in an airtight container for up to 3 days. Reheat before serving to restore crispiness.
Yes! Lightly brush with oil and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crispy.
The mixture may be too wet. Drain potatoes well after boiling, and let them cool slightly. Add a tablespoon of flour or breadcrumbs if needed for binding.
Definitely! Try grated zucchini (squeezed dry), sautéed onions, or spinach. Adjust seasoning to taste and ensure the mix isn’t too watery.

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