Potato pancakes with cheese

Name: Potato pancakes with cheese
Total time: 50 min
Yield: 10
Cuisine: European, Russian
Ingredients: Potatoes - 600 g; Chicken egg - 120 g; Carrots - 100 g; Hard cheese - 100 g; Dried herbs - 1 g; Salt - 2 g; Sour cream - 75 g; Garlic - 10 g; Parsley - 6 g; Dried herbs - 1 g; Salt - 1 g

Cookinero 6 May 2025

3830

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

Cut the potatoes into large cubes.

Step 2

Boil the potatoes until tender, 10-15 minutes.

Step 3

Grate the cheese on a fine grater.

Step 4

Grate the carrots on a fine grater as well.

Step 5

Finely chop the parsley.

Step 6

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

Add chicken eggs.

Step 8

Finally add the cheese and stir.

Step 9

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

Step 10

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

Step 11

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

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

Can I substitute the cheese in this recipe?

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.

How can I make these potato pancakes gluten-free?

The recipe is naturally gluten-free as written. Just confirm your dried herbs and spices are gluten-free certified if needed.

Can I freeze these potato pancakes for later?

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.

What’s the best way to reheat leftover potato pancakes?

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.

Can I make these pancakes vegetarian (without eggs)?

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.

What can I serve with these potato pancakes besides sour cream sauce?

Try applesauce, Greek yogurt with herbs, or a drizzle of hot honey. They also pair well with a fresh green salad for balance.

How long do cooked potato pancakes last in the fridge?

Store in an airtight container for up to 3 days. Reheat before serving to restore crispiness.

Can I air-fry these pancakes instead of pan-frying?

Yes! Lightly brush with oil and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crispy.

Why are my potato pancakes falling apart while cooking?

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.

Can I add other vegetables to the potato mixture?

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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