This hearty and flavor-packed recipe takes the humble potato pancake to the next level. With a golden, crispy crust and a soft, savory center, these potato pancakes are not just your average side dish—they’re the star of the table. Stuffed with a sautéed mix of mushrooms, carrots, onions, and tomatoes, then layered with gooey mozzarella cheese, every bite is an explosion of textures and tastes. What ties it all together is a rich and creamy garlic-dill yogurt sauce, making this dish perfect for lunch, dinner, or even a festive gathering. It’s budget-friendly, satisfying, and ideal for vegetarians or anyone looking for something savory and indulgent without being heavy.
Preparation Time, Cook Time, and Total Time
These are estimated times to help you plan ahead and organize your kitchen session with ease.
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield
This recipe serves approximately 4 people, making 8 medium-sized stuffed potato pancakes.
Cuisine
European-inspired with Mediterranean flavors—ideal for fusion menus or vegetarian comfort meals.
Ingredients
Each ingredient has been selected to deliver flavor, texture, and balance to the overall dish.
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4–5 medium potatoes, peeled and boiled
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Salt and black pepper to taste
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½ tsp paprika
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1 tsp oregano
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2 eggs, beaten
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1 cup breadcrumbs
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1 cup all-purpose flour
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2 tablespoons cornmeal (optional, for extra crisp)
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50g unsalted butter
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1 small carrot, grated
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1 onion, chopped
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1–2 garlic cloves, minced
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100g mushrooms, chopped
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1 tomato, chopped
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1 spring onion, finely chopped
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150g shredded mozzarella cheese
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Vegetable oil, for frying
For the Creamy Garlic-Dill Sauce:
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2 tablespoons mayonnaise
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2 tablespoons Greek yogurt
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1 teaspoon mustard
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1 garlic clove, finely minced
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1 tablespoon chopped dill
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1 small pickled cucumber, finely diced
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Salt and pepper to taste
Step-by-Step Instructions
Follow each step closely for the best results, and feel free to adjust spices and fillings to suit your taste.
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Prepare the potatoes: Boil peeled potatoes until soft, then mash them in a large bowl. Season with salt, pepper, paprika, and oregano. Add spring onions and mix thoroughly.
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Form the dough: To the mashed potatoes, add 2 tablespoons cornmeal and mix until slightly thickened. Allow to cool slightly before forming into balls or patties.
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Create the filling: In a skillet, melt butter over medium heat. Add carrots and sauté for 2–3 minutes. Stir in onions and cook until soft. Add mushrooms, cook until browned, then add garlic and tomatoes. Cook until all vegetables are soft and well blended. Season with salt, pepper, and a pinch of oregano.
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Assemble the pancakes: Flatten each potato ball and spoon a bit of the veggie filling in the center. Add mozzarella cheese on top, then close the pancake and seal the edges by pressing gently.
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Prepare the coating: Place flour, beaten eggs, and breadcrumbs in three separate bowls. Coat each pancake first in flour, then egg, then breadcrumbs.
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Pan-fry: Heat oil in a non-stick skillet over medium heat. Fry the pancakes until golden brown on both sides. Drain on paper towels.
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Make the sauce: In a bowl, combine mayonnaise, yogurt, mustard, minced garlic, dill, pickled cucumber, salt, and pepper. Mix until smooth and creamy.
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Serve: Drizzle or serve the garlic-dill sauce on the side. Enjoy while warm!
Nutritional Information
An approximate nutritional breakdown per serving (2 pancakes with sauce):
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Calories: 420
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Protein: 12g
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Carbohydrates: 45g
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Fat: 22g
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Fiber: 4g
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Sugar: 4g
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Sodium: 520mg
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Calcium: 180mg
Origin and Popularity
This dish combines the traditions of Eastern European potato cooking with a Mediterranean touch. Potato pancakes, or “kartoffelpuffer,” are beloved in Germany, while veggie-stuffed variations are popular in Balkan and Slavic cuisines. The creamy dill sauce, often found in Greek and Eastern European menus, brings it all together. It’s no wonder variations of this recipe continue to grow in popularity across home kitchens and food blogs.
Reasons to Love This Recipe
This dish has something for everyone—from the comforting texture of potatoes to the cheesy, melty filling and the refreshing herbed sauce. It’s:
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Budget-friendly and made from pantry staples
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Customizable with different fillings or cheeses
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Perfect for vegetarians
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Kid-friendly and ideal for lunchboxes
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Great for meal prep and leftovers
Health Benefits
While indulgent, this dish is packed with nutrients:
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Potatoes provide fiber, potassium, and vitamin C
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Vegetables like carrots, mushrooms, and tomatoes add antioxidants
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Greek yogurt and dill in the sauce offer probiotics and anti-inflammatory benefits
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Eggs and mozzarella supply protein and calcium
Swap mayo with more yogurt or skip the frying by baking for a lighter version!
Serving Suggestions
These crispy stuffed pancakes are incredibly versatile:
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Serve as a main dish with a fresh green salad or sautéed greens
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Pair with soup, like a creamy tomato or a light broth
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Use as an appetizer for a gathering, cut in halves or quarters
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Pack for lunch—they reheat well and stay flavorful
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Top with a poached egg for a brunch-worthy upgrade
Cooking Tips
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Use starchy potatoes like Russet or Yukon Gold for the best mash consistency
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Don’t skip chilling the mash if it’s too warm; it makes shaping easier
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Double-coat for an extra crispy crust
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Use non-stick pans to avoid sticking
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Try baking at 400°F (200°C) for 20–25 minutes if avoiding frying
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Grate veggies finely for a smoother filling that molds easily into the center
Variations
Get creative with what’s in your fridge:
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Add spinach or kale to the veggie mix for extra greens
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Use cheddar or feta instead of mozzarella
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Mix sweet potato into the mash for a sweeter profile
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Add cooked lentils or chickpeas to the filling for more protein
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Swap breadcrumbs for crushed cornflakes or panko for added crunch
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Serve with sour cream or tzatziki instead of the garlic-dill sauce for variety
Conclusion
These Crispy Stuffed Potato Pancakes are the ultimate comfort food with a twist. Whether you’re making them for family dinner, hosting friends, or meal prepping for the week, they’re sure to impress. The contrast between the crunchy coating, savory veggie-and-cheese filling, and creamy herb sauce is a true flavor win. Plus, they’re adaptable, nutritious, and absolutely delicious. Once you try them, they’ll become a regular on your menu—guaranteed!
10 Frequently Asked Questions
1. Can I bake these potato pancakes instead of frying?
Yes! Brush them with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway for crispness.
2. Can I use leftover mashed potatoes?
Absolutely. Just make sure they’re firm enough to shape. If too soft, mix in flour or breadcrumbs.
3. What can I use instead of mozzarella?
Cheddar, Gouda, feta, or any melting cheese works great!
4. Is this recipe gluten-free?
Use gluten-free breadcrumbs and flour, and you’re good to go.
5. Can I freeze the pancakes?
Yes. Freeze uncooked, breaded pancakes on a tray, then store in bags. Cook from frozen or thaw before frying.
6. What sauce alternatives can I use?
Sour cream, tzatziki, or a spicy mayo all pair well.
7. Can I make the filling ahead of time?
Definitely! Make it a day ahead and store in the fridge.
8. Can I make this vegan?
Yes—use vegan cheese, skip the egg, and use plant-based yogurt and mayo.
9. How do I prevent them from falling apart?
Make sure the mash is cool and firm, and don’t overfill. Seal edges tightly.
10. What other vegetables can I add?
Bell peppers, zucchini, or corn are great add-ins for the filling!