Cheesey potato goodness what’s not to like.
This is the perfect base for a tasty filling lunch.
Potato & Cheese pancake
750g potatoes, 125g cream cheese/ ricotta, 100g Parmesan & cheddar, 1 tsp chopped oregano, 1 tbsp chopped basil, 1 tbsp creme fraiche, 2 tbsp butter, 2 eggs, 50g flour and extra for dusting. Salt, pepper and nutmeg for seasoning
Peel the potato and then put in a pan. Cover with cold water and a good pinch of salt and boil for 25 minutes. Once cooked through, drain and leave to dry for 5 minutes. Then mash, add the butter. Meanwhile mix the cheeses, creme fraiche and herbs in a bowl, add this to the mash. Then add the flour and the eggs. Chill in the fridge for 30 minutes or until cool and set. When ready to eat mould into pancakes and dust both sides with flour. Heat 1 tbsp of olive oil in a non stick pan on a medium heat. When the pancakes are golden on one side flip carefully until golden on the other and warmed through