Cheezy Potato Pancake

 Cheezy Potato Pancake 

This dish comes together easily for a simple weekend brunch that's full of flavour

and comfort for the soul.

 

It's comfort food to the MAX, with garlicky crispy crumbs on the outside whilst soft and cheesy on the inside. Topped with yoghurt  honey mustard sauce. So delicious!

A huge hit with my  kids.

 

It's so easy to put this dish together.  First boil and mash the potatoes, I usually add some  sausages but you can choose not to add them. I  chop it all up and add them to the mix. Finishing the pancakes

with gooey mozerrela cheese is just the perfect addition to them.

For crunch,  i'm using conflakes and panko bread crumbs simply because I ran out of panko crumbs so I had to mix them both together. Add pounded garlic for extra flavour. You can also use garlic powder.

If you are not a garlic fan. Simply omit! I love to sprinkle some salt at the end of my frying . The salt adheres to the food better and gives a pleasant flavour.

To get a round egg shape I'm using an egg ring. Brush the egg ring lightly with oil, place it in the skillet and  pour the egg into the ring. Cook for a minute or so. 

A perfect brunch dish!

Ingredients: ( makes 6 patties)

For Potato Pancakes:

- 4 big size potatoes ( boil)

- 2 chicken sausages ( chopped)

- 1 cup mozzarella cheese

- 1 cup bread crumbs 

- 6 cloves garlic ( pounded)

- 1/2 cup all purpose flour

- 1 egg ( beaten)

- salt and pepper for taste

For Egg

: Eggs

: Salt and pepper for taste

: Egg ring

For Sauce: 

: 1 cup plain yoghurt

: 2 tsp honey mustard sauce

: 2 tbsp honey

To prepare the potato pancakes:

- Boil potatoes in a big pot of boiling water.

- Once the potatoes are done drain and   

  mash.

- Add chopped sausages , mozzarella

  cheese. Season with salt and pepper

- Mix together until completely integrated.

- Shape into 6 patties. Set aside.

- In a bowl add bread crumbs and pounded

  garlic. Mix well

 

- Put the flour in a wide bowl.

- In another bowl whisk the eggs.

- Dredge  each patty in the flour, tap

  off excess flour

- Then dip in the egg . 

- Dredge on both sides in the bread crumbs. 

  Pressing lightly to help crumbs adhere to 

  the patty.  Set aside.

- In a large skillet . Heat oil over low-

  medium heat. Cook 3 to 5 minutes on each 

  side or until golden brown.

- Transfer the patties onto a plate with 

  paper towel to remove excess oil and      

  sprinkle with salt. Repeat with remaining  

  patties.

To make Egg 

-Meanwhile, place a non stick skillet over

 a low heat. Lightly coat the egg ring and 

 skillet with oil. Place the ring in the skillet.

- Crack egg in a small bowl and gently pour 

  into the ring . Season with salt and pepper.

- Add 1 tbsp of water into the pan then cover

  with the lid. 

- Cook until the egg white turns opaque.

- Remove the egg ring. Cook for another 

  minute or until it is cooked to your

  liking. Remove from the heat.

To make Yoghurt Honey Mustard Sauce

- In a bowl combine yoghurt, honey mustard 

  sauce and honey. Mix until a smooth

  sauce is formed. Taste as you go.

Assemble:

Top the potato pancakes with egg

Spoon over yoghurt honey mustard sauce.

Enjoy!

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