Pizza Potato Pancakes

Name: Pizza Potato Pancakes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 3 Stem(s) Basil; 1/2 bunch Chives; 3 Tomatoes; 1 Courgette; 2 (125 g each) balls of mozzarella cheese; 1 egg (size M); 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 7-10 Tbsp Basil; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
3 Stem(s) Basil
1/2 bunch Chives
3 Tomatoes
1 Courgette
2 (125 g each) balls of mozzarella cheese
1 egg (size M)
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
7-10 Tbsp Basil
baking paper

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes, then drain well. In the meantime, wash the herbs. Chop basil, chives into small rolls.
2
Clean and wash the tomatoes and zucchini. Cut a tomato in quarters and remove the seeds. Cut the flesh into small cubes. Cut the remaining tomatoes and zucchini into thin slices. Cut mozzarella into slices as well.
3
Press the potatoes through a potato ricer. Mix with egg, flour and herbs. Season with salt and pepper. Heat 3 tablespoons of oil in a large pan. Add the potato mixture to 4 approx. 1 cm thick and 8 cm large roasts.
4
Fry over medium heat for about 3 minutes on each side. Then place on a baking tray lined with baking paper. Prepare the remaining oil and potato mixture in the same way. Alternately cover the roasts with prepared tomatoes, zucchini and mozzarella.
5
Season with salt and pepper. Sprinkle with tomato cubes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 7-10 minutes. Serve garnished with basil. Serve with a colourful salad.