Sweet potato and blue cheese pancakes recipe
Created by The Tesco Recipes team
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)
- Takes 45 mins
- 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
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 416.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 48.0gProtein 14.1gFibre 6.7g
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Sign in to shopMethod
- 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.
- See more Vegetarian recipes
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.
