Potato pancakes reinvented: Quick recipe with cottage cheese twist

Potato pancakes are often labor-intensive because you first need to grate the potatoes. Not necessarily! Pancakes can also be made from boiled potatoes, especially if they are leftover from dinner. Add cottage cheese from the fridge, and you'll have tastier pancakes than expected.

Potato pancakes made from raw and boiled potatoes are entirely different dishes. It is hard to compare them. However, the latter has the advantage of being economical and much quicker to prepare.

I added cottage cheese to the boiled potatoes and blended everything. As a result, the pancakes have a creamy consistency and are soft. Of course, dairy in pancakes, including potato ones, is nothing new. Some people add sour cream to the classic pancakes made from grated raw potatoes, making them more delicate. Beyond taste, dairy also enhances the nutritional value of the pancakes. Cottage cheese is high in protein.

Ingredients:

            
• 9 oz boiled potatoes
• 7 oz cottage cheese
• 2 eggs
• 2 cups flour
• Half a teaspoon of salt
• A pinch of baking soda
• Oil for frying

Preparation:

1. Add cottage cheese to boiled potatoes and blend into a smooth mass.
2. Put the flour in a large bowl and add salt and baking soda. Add the eggs and blended potato mass.
3. Knead the dough, then roll it out and cut it into slices. Flatten each slice in your hands and coat it in flour.
4. Heat oil in a pan and fry the pancakes on both sides until golden.
5. Place them on a plate lined with paper towels to drain the excess fat.
6. Serve the pancakes with sour cream or cottage cheese. They also taste good with vegetables.