Recipes
Potato Pancakes
4 Servings
20 Minutes
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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About the chef
Patricia Rivero
Patricia Rivero is a digital creator and food stylist, and founder of La Patricia, a unique culinary space located in Barranco, Lima, Peru. She offers collaborative cooking experiences where participants, regardless of their skill level, come together to prepare dishes like pasta, ceviche, and pisco sours. Drawing inspiration from her family's background in restaurants and her passion for food styling, Patricia created La Patricia to offer more than just a cooking class—it's a fun, immersive experience in a beautiful setting. Her workshops have become a popular choice for both locals and visitors.
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