Potato pancakes with cheese

Recipe steps

Cooked and peeled potatoes are placed in a bowl and either grated coarsely or mashed. Then we add coarsely grated cheese to taste and two eggs. The flavor of the patties is influenced by the type of cheese used.

If we use blue cheese, there is no need to season the dish further, not even with salt, because the cheese is salty enough. The same applies to smoked cheese or cheddar, but we can add a bit of nutmeg or pepper, as well as salt to taste. With cheeses like gouda or eidam, which have a milder flavor, we can use various spices, herbs, garlic, and salt as needed.

We mix the potato, cheese, and egg mixture well, and if necessary, we slightly thicken it with all-purpose flour. The dough should be soft; we must not add too much flour (about 2-3 tablespoons). If it seems stickier than usual dough, there is no reason to worry; just coat the patties in coarse flour before frying. Potato dough can sometimes be runnier.

We apply oil to our palms, scoop the dough with a spoon, and shape patties in our hands, which we fry on both sides in a heated oil in a pan until they lighten. After frying, we place them on a napkin to absorb the excess oil and serve.

We serve them with a vegetable salad or with dips made of sour cream, garlic, and herbs, or as a side dish to meat dishes. Those who cannot eat the patties without meat can add finely chopped ham or bacon.