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Prep 15 minutes
Total 40 minutes

Cheesy biltong stuffed potato pancakes

These potato pancakes are stuffed with oozy, melty cheese sauce and chewy, flavoursome biltong for an indulgent and delicious brunch. Serve with fresh and slightly spicy chilli and spring onion salsa to cut through the richness.

Serves
US|Metric
ingredients

For the potato pancakes

  • 1 Large potato, peeled and diced
  • 4 tbsps Plain flour
  • ½ tsp Salt
  • ¼ tsp Garlic powder
  • ¼ Cup shredded cheddar
  • ¼ Cup shredded mozzarella
  • 1 packet Biltong (I used Ember Snacks Rosemary snd garlic)

For the salsa

  • 4 Spring onions
  • 1 Small handful coriander
  • 2 tbsps Extra virgin olive oil
  • ½ tsp Lemon juice
  • 1 tsp Chilli flakes
  • Pinch of salt

Cheesy biltong stuffed potato pancakes

These potato pancakes are stuffed with oozy, melty cheese sauce and chewy, flavoursome biltong for an indulgent and delicious brunch. Serve with fresh and slightly spicy chilli and spring onion salsa to cut through the richness.

  1. First up, make the mash. I prefer to steam the potatoes rather than boil for this recipe as the texture seems to work better. Add the potatoes to a steamer attachment (or metal sieve) over a pan of boiling water, cover with a lid and steam for approx 20 minutes until it can be cut with a spoon.
  2. In a large bowl, mash the potatoes with the flour, salt and garlic powder until really smooth.
  3. Roll the mix into 6 little balls and using your thumb, make a deep indentation in each. Stuff with the two cheeses and the biltong, squeeze in the edges until sealed and flatted slightly into thick pancakes.
  4. Heat a splash of oil in a large frying pan on a medium high heat and add the pancakes. Fry on for 5-6 minutes each side until golden and crunchy.
  5. Whilst the potato pancakes cook, pulse the salsa ingredients (minus the oil) a few times until chunky. Mix in the oil.
  6. To serve, stack the pancakes, add the salsa and add the remaining biltong. Perfect!