Potato Pancakes

By: Patricia Rivero

Potato Pancakes
cuisine icon Course
Appetizer, Main Dishes
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
20 minutes, 4 servings, a bunch of parsley leaves, appetizer, baking, cheese or one that blends, cup butter melted, dried oregano, egg, instant vortex, main dishes, paprika, Patricia Rivero, pepper, potatoes, red or white, salt, vegetables, yogurt

serving icon Servings
4 Servings
Ingredients
  • 3 potatoes, red or white
  • ½ cup Andean cheese or one that blends
  • A bunch of parsley leaves
  • 1 tbsp paprika
  • salt
  • pepper
  • 1 tbsp dried oregano
  • ¼ cup butter melted
  • 1 egg
  • Greek yogurt
Instructions
  • Peel and grate the potatoes on the coarse side of the grater. Put the grated potatoes in a bowl with ice water. Grate the cheese on the same side of the grater. Chop the parsley leaves.
  • Drain the potatoes well, squeezing to remove all the water. Put in a bowl along with the cheese, parsley, paprika, salt, and pepper. Mix. Add the melted butter. Mix. Add the beaten egg and mix.
  • On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 390ºF (200˚C). Press Start.
  • Once Add Food appears on the display, line the bottom of the Instant Vortex tray with foil and form the potato pancakes with the batter on top of the foil. Close tray and let cook.
  • After 10 minutes, turn over and continue baking for the remaining 10 minutes.
  • Eat hot, immediately after baking. Serve with Greek yogurt mixed with paprika.
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