Potato pancakes filled with spinach and baked red pepper

Recipes - Potato pancakes filled with spinach and baked red pepper

I really like red peppers, especially baked ones because they have such a sweet, delicate taste and I tried them in different combinations this summer. This time, I experimented with some pancakes the ingredients that I like and I was surely glad I did that!

Ingredients

  • 3 potatoes (in the picture there are 2, but I added one more later)
  • one egg
  • 300 ml milk
  • 200 grams white flour
  • 3 red peppers
  • 450 grams frozen spinach
  • one small leek
  • 2 tablespoons sour cream
  • garlic clove
  • salt
  • pepper

Sauce:

  • half a can chopped tomatoes
  • one garlic
  • sambal sauce

Directions for Potato pancakes filled with spinach and baked red pepper

 Step 1: Preheat oven at 180 degress, pierce the red peppers with a knife from place to place and put them in the oven, on the grill for about an hour. When they'll be ready, they'll have a dark, kind of burned skin. Carefully take them out of the oven (they are very hot and so is the juice pouring from them) and place them in a pot that yu imediately cover with a lid. Let them cool down. Afterwards it will be very easy to peel them by hand. After they are peeled, remove the core with the seeds and cut them into strips.

Step 2: I first peeled and grated 2 potatoes, then added egg, milk, flour, salt, pepper and mixed everything with the blender. I added one more grated potatoe when I realized that the blender made the dough too smooth. It was very tasty because it had a slightly rough texture, but next time I'll first make the dough out of flour, milk and egg first and only later add potato and mix it by fork to have a more rustic result. So depending on what kind of pancakes you want, you can either add potatoes in the beginning and make them smoother by blender or at the end to have less smooth pancakes and really feel the potatoes.

Step 3: In a large pan put some oil and when it heats up add the chopped leek and a chopped garlic clove. Then add the defrosted (or partially defrosted spinach in my case). Add a bit of water if necessary and cook it for about 10-15 minutes. Add salt and pepper and when it's done add the sour cream. Mix gently, then remove from heat.

Step 4: In the meantime fry the pancakes on both sides. The dough must be more solid than liquid, kind of like a thicker sour cream. I made quite thick pancakes and it resulted 8 of them, in a small pan of 15 cm diameter.

Step 5: In a small pan put some oil, then add a chopped garlic clove, canned chopped tomato and a teaspoon of sambal sauce.

Step 5: On half of the pancake put a generous layer of spinach cream. And red pepper strips. Cover with the other half of the pancake. Serve with tomato sauce. (The combination of spinach and tomato is not only tasty, but the tomato helps at the better absorbtion of iron from the spinach). Hope you like it. Enjoy!

Tags: potato, egg, milk, flour, salt, pepper, spinach, leek, red pepper, recipes Breakfast & appetizers

Related recipes