Sweet Potato and Cheese Pancakes recipe - ingredients, nutrition and when to eat it
These pancakes are filled with mashed sweet potato and cheese, then pan-fried until golden, making a satisfying snack or light meal.
These pancakes are filled with mashed sweet potato and cheese, then pan-fried until golden, making a satisfying snack or light meal. The sweet potato’s fluffy sweetness pairs well with the cheese’s savory richness. They’re great for an afternoon snack or a light lunch.
Street food · 25 minutes to cook
Nutrition (per 239.5g serving): 530.1 kcal · protein 10.7g · carbohydrate 72.5g · fat 21.8g · sodium 333.6mg
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: Mash the sweet potato while it’s hot; it will be less lumpy and easier to wrap around the cheese.
Tips: If the mixture sticks to your hands, dust them with a little more potato starch to shape it.
Tips: Pinch the edges together firmly so the cheese doesn’t leak out.
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Ingredients (1 serving)
- Sweet potato — 180 g
- Mozzarella cheese — 35 g
- Potato starch — 1 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.5 g