Mozzarella Stuffed Potato Pancakes With Creamy Swiss Chard And Tomatoes
- 125 g mozzarella, drained and cut into 4
- 4 slices parma ham
- 1.25 kg waxy potatoes, peeled and coarsely grated
- 2 medium eggs
- 2 tbsp plain flour
- 4 tbsp oil
- 1 None onion, finely chopped
- 1 clove garlic, finely chopped
- 800 g Swiss Chard, washed and stalks sliced from the leaves
- 150 g cherry tomatoes, halved
- 1 tbsp butter
- 1 None vegetable stock cube made up with 200ml of hot water
- 1 tbsp cornflour
- 150 g creme fraiche
- None None ground nutmeg
- Preheat the oven to 300u0b0F. Dissolve the bouillon cube in 3/4 cup hot water. Wrap each slice of mozzarella cheese in a slice of prosciutto. Cut the Swiss chard stems from the leaves; cut the stems into 1 inch pieces. Cut the leaves into strips.
- Mix the grated potatoes, eggs and flour in a large bowl. Season with salt and pepper. Use your hands to form the potato mixture into 8 patties. Top 4 of the patties with a wrapped slice of mozzarella cheese. Cover each with another patty then gently press the edges to encase the cheese.
- Heat the oil in a large nonstick skillet on medium heat. Add the potato pancakes and fry for 4-5 mins on each side. Place the potato pancakes on a baking sheet and transfer to the oven to keep warm.
- Melt the butter in a saucepan on medium heat. Add the onion, garlic and Swiss chard stems and saute for 2-3 mins. Mix the cornstarch with 3 tbsp of vegetable stock until smooth. Add the remaining stock to the skillet. Stir in the creme fraiche until well blended. Stir in the cornstarch mixture and simmer on a low heat for 3-4 mins. Add the Swiss chard leaves and the tomatoes and simmer for 1-2 mins. Season to taste with salt, pepper and a pinch of nutmeg. Spoon Swiss chard mixture onto a warm platter. Top with potato pancakes.
mozzarella, parma ham, potatoes, eggs, flour, oil, onion, clove garlic, swiss chard, cherry tomatoes, butter, vegetable stock, cornflour, crueme fraueeche, ground nutmeg
Taken from recipes-plus.com/api/v2.0/recipes/21522 (may not work)