Baked Potato Pancakes
These oven baked potato pancakes are another guilt free comfort food that are great for a snack or serve as a side dish with salad and grilled food
Ingredients
- 550 g potatoes
- 200 g onion - peeled and chopped
- 100 g broccoli
- 30 g butter
- 20 g parmesan cheese powder
- 50 g grated mozzarella cheese
- 1 large egg
- 35 g cornstarch - or plain flour
- 1.5 tbsp dairy whipping cream - or milk
- 3/4 tsp salt
- dash of pepper
Instructions
- Wash potatoes and peel skin, chop to chunks. Boil potatoes with a pinch of salt until softened for about 20-25 minutes. Drain well water and transfer the potatoes to a large bowl. Then mash the potatoes with a masher.
- While boiling the potatoes, fry the onion with butter for about 2-3 minutes till soft. Dish up and set aside. Blanch the broccoli in boiling water with some salt for 2-3 minutes. Then drop the broccoli in cold water for a minute. Strain and cut broccoli finely.
- After mashing up the potatoes, add parmesan cheese and mozzarella cheese, mix well. Then add egg, whipping cream, salt. pepper and cornstarch. Mix well the mixture, then drop in the cooked onion and broccoli, mix well again. Place potato mixture in the refrigerator to chill for about 15 minutes for easy moulding.
- Roll the potato mixture into balls (about 65g each). Grease the mooncake mould with little melted butter or cooking oil, then place the potato ball inside. Place the mould on parchment paper and gently press the handle twice. Then pull up the handle and release. **makes 12**
- Place the tray of potato pancakes in the middle rack of the oven at preheated heat 190 deg C (fan forced) and bake for about 15 minutes till the top slightly brown or bake 30 minutes in a conventional oven.
Notes
You can keep any leftover baked potatoes in the chiller for a few days and warm them up in the toaster oven for about 10 minutes at 180 degrees C before consuming or even grab to go.
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