Stuffed Potato Pancakes
Potato Dough
Creamed Spinach
To cook
  • 2-3tablespoons ghee
  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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