Potato Pancakes with Tomato Dip

  • Prep Time
    30 mins
  • Cook Time
    15 mins
  • Serving
    4 People
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Wonderfully crisp and tender, the potato pancakes can be served as an appetizer, side dish or even as a light main dish. In this recipe we will serve the pancakes with tomato dip, you can also serve them with sour-cream.



Step 1

In a large bowl or pot add the mashed potatoes, shredded cheese, eggs, butter, flour and some green onions. Add salt to taste.

Step 2

Using a wooded spoon mix everything thoroughly

Step 3

Use an ice cream scoop to make evenly sized potions of the mixture. You can use a tablespoon if you don’t have an ice cream scoop.

Step 4

Refrigerate for about 30 minutes. This will harden the mash portions so that they can be easily molded.

Step 5

Using your hands to nicely mold the portion into round pancakes. Then dip into bread crumbs making sure the pancake is well coated.

Step 6

Fry until bottoms are golden-brown for 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes.

Step 7

Transfer to a platter and season with pepper and salt if required. Garnish with some green onions and serve.

Step 8

For the tomato dip. Fry finely chopped onions for about 3 minutes, add grated tomatoes and fry for about 2 minutes. Add 1 table spoon of tomato paste and mix. Keep on low hit for 2 minutes. Serve.

Step 9


Recipe Reviews

  • Diego Costa 74


  • Audrey tutisa 98

    This nic hy

    • Ed 109

      Thanks Audrey, I hope you will try it.

  • Mukundi 155

    Is it possible to do it without bread crumbs? If not what could be an alternative?

    • Ed 159

      Yes it’s possible without the breadcrumbs, the crumbs just makes them more crunchy.

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