Crispy on the outside, soft and flavorful inside—these golden potato pancakes are layered with tomatoes, herbs, and mozzarella, then topped with a zesty sour cream sauce blended with pickles and herbs. A creative twist on classic potato pancakes, this recipe blends Eastern European tradition with Mediterranean flair. Ideal for brunch, lunch, or a light dinner, it’s comforting, savory, and utterly satisfying.
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Yield: Serves 4
Cuisine: Fusion (Eastern European-Inspired)
Ingredients
For the Potato Pancakes
3 large eggs
3 medium potatoes, peeled and grated
1 small onion, grated
1 medium carrot, grated
Salt and black pepper, to taste
4 tablespoons all-purpose flour
Vegetable oil, for frying
For the Tomato-Cheese Filling
4 tomatoes, thinly sliced
150 g mozzarella cheese, shredded
2 cloves garlic, minced
Fresh dill, chopped
Salt, to taste
For the Creamy Pickle Sauce
4 tablespoons sour cream
1/3 small onion, finely chopped
1 clove garlic, minced
3 pickles (gherkin style), diced
Fresh parsley, chopped
Salt and black pepper, to taste
Instructions
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