Stuffed Potato Pancakes

These Potato Pancakes are so yummy and have comfort meal written all over them. I decided to stuff them with creamed spinach because I Love spinach, especially when there is heavy cream, onions and mozzarella cheese involved. It was the perfect moist and cheesy filling for the potatoes too. I added chicken to it for some extra protein, but they would also be amazing omitting it, making them vegetarian.

Making the dough was easy, it’s pretty much dry mashed potatoes with rice flour and corn starch. Did I mention these are gluten free??

When you are adding the rice flour, start off with 1/4 cup. I put too much in mine the first time and it started to crack and wasn’t holding together well. They will be much easier to form balls and manipulate the dough if they aren’t dry. I wet my hands slightly, and that seemed to do the trick. But having them more dough like makes this a lot easier. Add more rice flour one tablespoon at a time as needed.

Here’s how you get the spinach stuffed inside. It took me back to my pottery days because it felt like I was making a pinch pot. This is when you don’t want the dough too dry because it won’t hold together well and start to crack.

Then you cover your filling like you see above, and then smooth it out like you see below.

I laid them all out on a sheet pan once they were stuffed. the weight of them makes a nice flat bottom. before you fry them, turn them over so the other side gets flat too. The more surface area the ghee can get to , the crispier your pancakes will be. (I’m using the term ‘fry’, but they are really sautéed in 2-3 tablespoons of ghee. So they aren’t getting dunked in oil…)

After they are nice and brown on both sides, I popped them in a 350 degree oven for about 15-20 minutes. this makes them crispier, and ensures they are all heated back up since you’re making them in batches.

This made 8 pancakes, and it lasted 2 meals for the three of us. I also served them with a large simple green salad because you can never get too many greens in one meal. It also stretched it out so we could have enough leftovers for another meal, which I love. They heated up great the second time and would make for a good meal prep.

Recipe for the pancake dough adapted from elevegan.com

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Stuffed Potato Pancakes
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Servings
Ingredients
Potato Dough
Creamed Spinach
To cook
  • 2-3 tablespoons ghee
Servings
Ingredients
Potato Dough
Creamed Spinach
To cook
  • 2-3 tablespoons ghee
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel, dice and boil the potatoes until done. Drain and let cool slightly. Mash the potatoes, and add 1/4 cup rice flour and corn starch. If the dough is too sticky add a tablespoon of rice flour one at a time until it reaches a nice dough consistency. Salt and pepper to taste. Don't add too much or your dough will be too dry and crack. Set aside.
  2. Make your creamed spinach by heating up the butter in a pan and sauté the shallot for a few minutes, then add the garlic. When they are soft and translucent, add the heavy cream bring to a boil, then reduce heat to simmer.
  3. Chop your spinach while you are waiting for your cream mixture to come to a boil. In another pan, add 2 tablespoons of water and add the spinach. Steam until spinach wilts (I stir it around, then add a lid to the pot, checking every 2 minutes until wilted). Strain water and place spinach in a dishcloth. When it has cooled enough to handle, squeeze as much liquid out of the spinach as you can. NOTE: you could also use frozen spinach, just thaw and squeeze it as dry as you can.
  4. Add the spinach, mozzarella cheese, parmesan cheese and shredded chicken to the cream mixture. Stir everything well. Salt and pepper to taste.
  5. Make 9 balls of dough out of your potato dough. 8 will be for making pancakes with, and the last is to take dough from to seal your balls. Take one ball and make a well in the middle. (It feels like you are making a pinch pot). Add 1 1/2 tablespoons of creamed spinach mix inside. Using the 9th ball, pinch a little off and make a small ball, and then flatten it. Place this on top of the creamed spinach and then seal the edges shut. Slightly flatten into a disk shape. Repeat with remaining balls until you have 8 stuffed potato pancakes.
  6. In a skillet, heat ghee over medium high heat. In batches fry the potato pancakes until they have a nice brown crust, gently flip and fry the other side. Once all the pancakes are fried, place in a 350 degree oven and cook an additional 15-20 minutes. Serve warm.
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