Pizza Potato Pancakes

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 3 Stem(s) Basil
  • 1/2 bunch Chives
  • 3 Tomatoes
  • 1 Courgette
  • 2 (125 g each) balls of mozzarella cheese
  • 1 egg (size M)
  • 2 TABLESPOONS Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 TABLESPOONS Oil
  • 7-10 Tbsp Basil
  • baking paper

Directions

  1. 1

    Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes, then drain well. In the meantime, wash the herbs. Chop basil, chives into small rolls.

  2. 2

    Clean and wash the tomatoes and zucchini. Cut a tomato in quarters and remove the seeds. Cut the flesh into small cubes. Cut the remaining tomatoes and zucchini into thin slices. Cut mozzarella into slices as well.

  3. 3

    Press the potatoes through a potato ricer. Mix with egg, flour and herbs. Season with salt and pepper. Heat 3 tablespoons of oil in a large pan. Add the potato mixture to 4 approx. 1 cm thick and 8 cm large roasts.

  4. 4

    Fry over medium heat for about 3 minutes on each side. Then place on a baking tray lined with baking paper. Prepare the remaining oil and potato mixture in the same way. Alternately cover the roasts with prepared tomatoes, zucchini and mozzarella.

  5. 5

    Season with salt and pepper. Sprinkle with tomato cubes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 7-10 minutes. Serve garnished with basil. Serve with a colourful salad.

Nutrition Facts

KCAL
500 kcal
CARBS
38 g
FATS
30 g
PROTEINS
19 g