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Sweet potato and blue cheese pancakes recipe

23 ratings

Enjoy this savoury pancake recipe with a simple salad for an easy midweek meal that won't disappoint. Mash sweet and white potatoes with garlic, onions and tangy Stilton before shaping into pancakes and frying in batches – it's that easy! See method

Serves 4 (makes 12 pancakes)
10 mins to prepare and 35 mins to cook
416 calories / serving
Freezable
Vegetarian

Ingredients

1 sweet potato, scrubbed and cut into chunks
500g potatoes, scrubbed and cut into chunks
3 tbsp olive oil
2 red onions, diced
4 garlic cloves, crushed
½ lemon, juiced
50g plain flour
120g blue Stilton
1 round lettuce, shredded
125g fresh spinach
250g pack cherry tomatoes, halved

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1745kj
416kcal 21%
Fat
20g 29%
Saturates
8g 42%
Sugars
9g 10%
Salt
1g 16%

of the reference intake
Carbohydrate 48g Protein 14.1g Fibre 6.7g

Method

Boil the sweet and white potatoes for 10-12 mins, or until tender. Drain and set aside.
Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat. Add the onions and three-quarters of the garlic and cook for 10 mins until softened. Transfer to a mixing bowl.
Put the remaining garlic in a small bowl with the lemon juice and set aside.
Transfer the potatoes to the mixing bowl with the onions and mash roughly. In a separate small bowl, mix the flour with 80ml water and stir to make a batter; add to the potatoes. Crumble in the Stilton, season and mix.
Heat 1 tbsp oil in a large frying pan over a medium heat. Spoon 3 tbsp mixture per pancake into the pan, working in batches as needed. Cook for 5 mins each side until browned. Add another ½ tbsp oil if needed.
Toss together the lettuce, spinach and tomatoes. Whisk 1 tbsp oil into the lemon juice and garlic mix, then drizzle over the salad and toss to coat. Serve with the pancakes.

Freezing and defrosting guidelines

Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes