Savory Potato Pancake with Creamy Yogurt Sauce

Ingredients

For the Potato Pancake:Privacy Policy

• 4 large potatoes, grated
• Chopped spring onions (scallions)
• 1 chopped bell pepper (any color)
• 1 grated carrot
• 3 eggs, beaten
• 1 glass (240 ml) of milk
• 200 grams all-purpose flour
• 1 teaspoon baking powder
• Cheese (shredded mozzarella, cheddar, or a blend) to taste
• Salt and pepper to taste
• Olive oil for greasing

For the Yogurt Sauce:

• Chopped fresh parsley
• Plain yogurt
• 1 tablespoon mayonnaise
• Salt and pepper to taste

Directions

1. Preheat the Oven: Preheat your oven to 180°C (356°F).

1. Grate and Prep: Grate the potatoes using the large holes of a box grater or pulse them a few times in a food processor. Chop the spring onions and bell pepper, and set them aside.

1. Mix the Wet: In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder. Season with salt and pepper to taste.

1. Combine Everything: Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture in the bowl. Fold everything together gently until well incorporated.

1. Grease and Bake: Grease a baking dish with olive oil. Pour the potato mixture into the prepared dish and spread it evenly.

1. Cheesy Goodness (Optional): If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.

1. Bake to Perfection: Bake the potato pancake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is cooked through.

1. Whip Up the Sauce: While the pancake bakes, prepare the yogurt sauce in a small bowl. Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper to taste. Mix well until everything is incorporated.

1. Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.

Serving Suggestions

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