Crispy Potato & Egg Pancakes with Onions and Cheese

Peel and grate the potatoes. Place grated potatoes in a clean cloth and squeeze out excess moisture.

Finely chop the onions and bell pepper (if using).

In a large bowl, mix grated potatoes, onions, bell pepper, cheese, eggs, corn starch, and salt until well combined.

Heat sunflower oil in a frying pan over medium heat.

Take spoonfuls of the mixture and flatten them into pancakes in the pan. Fry until golden brown and crispy on both sides, about 3–4 minutes per side.

Remove pancakes and drain on paper towels to remove excess oil.

Serve hot, alone or with your favorite dipping sauce or salad.

Serving & Storage Tips