Crispy Potato and Cheese Pancake recipe - ingredients, nutrition and when to eat it
Finely shredded potatoes are pan-fried with cheese until golden. The crispy edges pair well with the chewy, nutty cheese.
Finely shredded potatoes are pan-fried with cheese until golden. The crispy edges pair well with the chewy, nutty cheese. Enjoy it warm as a side dish or as a quick meal.
Side dishes · 20 minutes to cook
Nutrition (per 205g serving): 358.2 kcal · protein 11.4g · carbohydrate 32.1g · fat 20.6g · sodium 537.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potato into thin, even strips so they cook at about the same rate.
Tips: Cheese can stick easily if it touches the pan directly, so mix it evenly into the batter.
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Ingredients (1 serving)
- Potato — 1 pc
- Mozzarella cheese — 30 g
- Korean Pancake Mix — 1 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp