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Step by step
First, boil the potatoes in water until tender.
Then mash the boiled potatoes. Booking.
In a frying pan, heat sunflower oil and fry the onion until translucent.
Add the chopped bell pepper to the pan and fry together with the onion.
In the next step, add it to the mashed potatoes. Also, grated cheese and chopped spring onions, season with salt and black pepper to taste. Mix well and set aside.
On the other hand, in a bowl or container, mix the eggs, as well as a pinch of salt and sugar.
Next, beat and add milk and flour to the egg mixture. We beat until we obtain a homogeneous mass.
Heat a splash of sunflower oil in a frying pan and pour in some of the mixture so that the pancakes are cooked on both sides.
Fry each potato pancake on both sides until golden brown and crispy and stack them on top of each other.
Immediately put some filling on each pancake and wrap it.
In this step, prepare the 3 eggs in a container and a pinch of salt and 3 tablespoons of flour and mix everything well.
Then put the breadcrumbs on a tray and coat each potato pancake with the beaten egg and breadcrumbs.
Finally, cook each breaded pancake on both sides in a frying pan coated with oil.
In this way, we have now finished this exquisite dish!
TIPS:
Cook potatoes properly: Make sure you cook the potatoes until they are soft but not falling apart. This makes them easier to mash and gives the cake a softer texture.
Season well: Adjust the amount of salt and pepper to your personal taste. Don’t be afraid to taste the mixture before cooking to make sure it is well seasoned.
Control the heat: Cook each potato pancake over moderate heat to prevent them from burning on the outside before they’re cooked on the inside. Also, make sure the oil is hot enough before frying each potato pancake in the pan.
I hope these tips help you perfect your recipe and enjoy delicious potato pancakes every time you make them!
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