Cheesy Potato Pancakes
Crispy mashed potato pancakes with a melty cheese center, held together with potato starch.
Prep25 min
Cook30 min
DifficultyMedium
Makes8 pancakes
Credit: Original recipe by creseldaskitchen. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
pancakes
Our clean version
Ingredients
- 4 large organic potatoes
- 2 tbsp organic cane sugar
- 1 tsp sea salt, divided
- 1/2 cup Bob's Red Mill Potato Starch
- Organic cheese, shredded from the block, for filling
- Optional: organic ketchup (no corn syrup) and avocado oil mayonnaise for drizzling
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Method
- Peel and slice the potatoes, boil them in salted water until soft, then drain and mash.
- Mix in the sugar, the rest of the salt, and the potato starch.
- Take a portion of the mixture, tuck some cheese in the middle, roll it into a ball, and flatten it.
- Pan fry until golden brown on both sides.
What we changed and why
- Fry them in avocado oil or ghee.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Pre-shredded cheese is coated in anti-caking starch.
- Most ketchup uses high fructose corn syrup and distilled corn vinegar.
Original as posted
Ingredients
- 4 large potatoes
- 2 tbsp sugar
- 1 tsp salt, divided
- 1/2 cup potato starch
- Shredded cheese, for filling
- Optional: ketchup and mayo for drizzling
Method
- Peel and slice the potatoes, boil in salted water until soft, drain, and mash.
- Mix in the sugar, remaining salt, and potato starch.
- Grab portions of the mixture, fill with cheese, roll into balls, and flatten.
- Pan fry until golden brown on both sides.
Notes from our recipe log: Gluten-free. Crispy outside, melty inside.
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Estimated nutrition
Per serving (1 of 8 pancakes), for our clean version. This is an estimate, not lab tested.
| Calories | 231 |
| Protein | 6.1 g |
| Carbohydrates | 36.8 g |
| Fat | 6.6 g |
Based on: 1 cup shredded mozzarella for the filling and 2 tbsp oil soaked up while frying. The source gives neither amount.
Gear we use
- Cast iron or stainless skillet (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Potatoes: Cauliflower florets (keto); Celery root
