Ingredients
Scale
- 1 medium onion, freshly grated
- 4 medium potatoes, grated and drained well
- 3 fresh eggs
- 4 tablespoons all-purpose flour
- Sea salt and freshly ground black pepper to taste
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded
- Fresh dill, chopped
- Olive oil for pan-frying
Instructions
- In a mixing bowl, combine grated onion and potatoes. Add eggs, salt, pepper, and flour; mix until well combined.
- Heat olive oil in a non-stick frying pan over medium heat. Drop spoonfuls of the mixture into the pan to form pancakes. Cook for about 2 minutes on each side until golden brown.
- While cooking pancakes, preheat the oven to 200°C (400°F). In another bowl, mix diced tomatoes with fresh dill and half of the shredded mozzarella.
- Top each pancake with the tomato-cheese mixture and sprinkle remaining mozzarella on top. Bake in the oven for 15 minutes until cheese is melted.
- Serve warm garnished with extra fresh dill if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 215
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg