Cheesy Potato Pancake Recipe

Learn how to make different Recipe with chef Meghna.

  • VIDEO LINK
  • POSTED DATE
    03-Nov-2019
  • COOK TIME
    35 Mins
  • COOKED BY
    Chef Meghna
  • SERVING
    2-3 People

Ingredients

Cherry tomatoes
Oil
1 finely chipped onion
2 garlic cloves
Salt, Pepper, Mixed Herbs
1/2 lime juice
1 spoon sugar
Chilie flakes
2 big potatoes (pilled & mashed)
Cheese cubes
Corn flower slurry (1 tbs corn flour mixed with 1/2 cup water)
Panko bread crumbs
Parsley / Coriander for garnishing
 

Method

To make tomato chutney-
Take 4-5 tomatoes and burn its skin over high flame
Remove the skin & finely chop tomatoes
Now heat the pan with little oil
Add finely chopped garlic
Add finely chopped onion
Cook till onion becomes soft
Add salt
Add tomatoes
Cook them 5 minutes till tomato water gets evaporated
Add 1/2 lime juice, 1 spoon sugar & chilie flakes
Burnt tomato chutney (sauce) is ready
Cool it down

For Potato Cheese Fritters-
Take 2 big streamed potatoes - pilled & mashed.
Add Salt, Pepper & Mixed Herbs
Take one portion in your palms & flatten a little
Take cheese cube (mozzarella or cheddar) & place it in center
Cover it, make sure there are no cracks. (I used triangle cookie cutter to get exact shape of fritters)
Place the fritters in a fridge for an hour (so that they become firm and hold the shape)
Now dip the fritters into very thin cornflour slurry and then into bread crumbs (I have used Panko bread crumbs)
Dip fry fritters till you get nice golden color
To serve the fritters, make small beds of
Burnt Tomato Chutney (i used round cookie cutter to give exact round shape)
 & place the potato cheese fritters on top.
Garnish with little tomato chutney & parsley or coriander.


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