Potato Pancakes with Chinese Cabbage and Eggs

This recipe for potato pancakes with Chinese cabbage and eggs is not just any dinner; it’s an extraordinary blend of flavors and textures that will make it a favorite in your household. It’s hearty, satisfying, and so delicious that you’ll want to make it every day! Let’s dive into the creation of what could easily become the best dinner in your world.


750 g potatoes: The base of your pancakes, providing a hearty and comforting texture.

1 onion: Adds a slight sweetness and depth of flavor to the pancakes.

1 red bell pepper: Brings a sweet, slightly tangy flavor and vibrant color to the dish.

1 chili pepper: For a kick of heat. Adjust according to your spice tolerance.

75 g cooked ham, chopped: Offers a savory, smoky touch that complements the vegetables beautifully.

3 eggs: Binds the ingredients together, ensuring your pancakes hold their shape.

3 tablespoons flour: Helps to thicken the batter, giving the pancakes a nice structure.

100 g breadcrumbs: Adds a crunchy coating to the pancakes, making them irresistibly crispy.

Salt to taste: For seasoning.

Olive oil for cooking: For frying, giving the pancakes a crispy edge and golden color.


Prepare the Vegetables:

Peel the potatoes and grate them into a large bowl. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid from the grated potatoes as possible. This step is crucial for crispy pancakes.

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