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Cheesy potato pancakes

Cheesy potato pancakes


Overdone it with the cheeseboard? And the roasties? Look no further...

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2162kj 516kcal
  • Fat
    High 37%
  • Saturates
    High 48%
  • Sugar
    Low 16%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 55g

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Big Bag Option


  • 500g sweet potatoes, peeled and chopped
  • 300g leftover roast potatoes
  • 2 Co-op British free range eggs, beaten
  • 50g Co-op plain white flour
  • 35g leftover Brie or Camembert, chopped, plus extra to serve
  • 30g leftover blue cheese, crumbled, plus extra to serve
  • 35g leftover Red Leicester, grated, plus extra to serve
  • 1 tbsp chopped flat leaf parsley
  • 3 tbsp rapeseed oil
  • 6 tbsp reduced fat crème fraîche
  • 4 tbsp cranberry sauce
  • Rocket, to garnish


  1. Cook the sweet potato in a pan of boiling water for 15-18 mins, or until soft
  2. Drain and run under cold water until cool to the touch
  3. Put into a food processor with the roast potatoes, eggs, flour, cheeses and parsley
  4. Blend until smooth
  5. Heat a little of the oil in a nonstick frying pan over a medium heat
  6. For each pancake, add a small ladle of the mixture to the pan
  7. Cook for 3 mins on one side, then flip and cook for another 1-2 mins
  8. Remove from the pan
  9. Repeat with the rest of the batter to make around 16 pancakes
  10. Divide the pancakes among four plates, arranging them in stacks
  11. Serve topped with a dollop of crème fraîche and cranberry sauce, sprinkled with a little extra cheese and a grind of black pepper
  12. Garnish with a handful of rocket