Mozzarella Stuffed Potato Pancakes With Creamy Swiss Chard And Tomatoes Recipe

Name: Mozzarella Stuffed Potato Pancakes With Creamy Swiss Chard And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g mozzarella, drained and cut into 4; 4 slices parma ham; 1.25 kg waxy potatoes, peeled and coarsely grated; 2 medium eggs; 2 tbsp plain flour; 4 tbsp oil; 1 None onion, finely chopped; 1 clove garlic, finely chopped; 800 g Swiss Chard, washed and stalks sliced from the leaves; 150 g cherry tomatoes, halved; 1 tbsp butter; 1 None vegetable stock cube made up with 200ml of hot water; 1 tbsp cornflour; 150 g creme fraiche; None None ground nutmeg

Servings: persons

125 g mozzarella, drained and cut into 4
4 slices parma ham
1.25 kg waxy potatoes, peeled and coarsely grated
2 medium eggs
2 tbsp plain flour
4 tbsp oil
1 None onion, finely chopped
1 clove garlic, finely chopped
800 g Swiss Chard, washed and stalks sliced from the leaves
150 g cherry tomatoes, halved
1 tbsp butter
1 None vegetable stock cube made up with 200ml of hot water
1 tbsp cornflour
150 g creme fraiche
None None ground nutmeg

1
Preheat the oven to 300u00b0F. Dissolve the bouillon cube in 3/4 cup hot water. Wrap each slice of mozzarella cheese in a slice of prosciutto. Cut the Swiss chard stems from the leaves; cut the stems into 1 inch pieces. Cut the leaves into strips.
2
Mix the grated potatoes, eggs and flour in a large bowl. Season with salt and pepper. Use your hands to form the potato mixture into 8 patties. Top 4 of the patties with a wrapped slice of mozzarella cheese. Cover each with another patty then gently press the edges to encase the cheese.
3
Heat the oil in a large nonstick skillet on medium heat. Add the potato pancakes and fry for 4-5 mins on each side. Place the potato pancakes on a baking sheet and transfer to the oven to keep warm.
4
Melt the butter in a saucepan on medium heat. Add the onion, garlic and Swiss chard stems and saute for 2-3 mins. Mix the cornstarch with 3 tbsp of vegetable stock until smooth. Add the remaining stock to the skillet. Stir in the creme fraiche until well blended. Stir in the cornstarch mixture and simmer on a low heat for 3-4 mins. Add the Swiss chard leaves and the tomatoes and simmer for 1-2 mins. Season to taste with salt, pepper and a pinch of nutmeg. Spoon Swiss chard mixture onto a warm platter. Top with potato pancakes.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 125 g mozzarella, drained and cut into 4, 4 slices parma ham, 1.25 kg waxy potatoes, peeled and coarsely grated, 2 medium eggs, and more.

Yes, Mozzarella Stuffed Potato Pancakes With Creamy Swiss Chard And Tomatoes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mozzarella Stuffed Potato Pancakes With Creamy Swiss Chard And Tomatoes

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