Crispy Black Truffle Meat Tomato Potato Pancake

A crispy, golden shredded potato pancake folded around savory minced meat, rich tomato sauce, melted mozzarella, and an exquisite touch of black truffle aroma.

Ingredients

• 2 potatoes
• 1 carrot
• 2 eggs
• 50 g flour
• 200 g minced meat
• 2 tomatoes
• 1 tbsp tomato paste
• 1 tbsp black truffle sauce
• 100 g shredded mozzarella cheese
• 1 tbsp cooking oil
• to taste sea salt
• to taste black pepper
• optional chopped parsley

Instructions

1. 1Shred the potatoes and carrots

   

   Hold a peeled potato and slide it across a mandoline slicer positioned over a glass bowl to create uniform thin shreds. Repeat the process with carrots to create a mixed vegetable base for the pancake.

   Tip: Always use a hand guard or hold the ingredient carefully when using a mandoline slicer to protect your fingers.
2. 2Add eggs and seasonings

   

   Crack two eggs directly into the container holding the shredded potatoes and carrots. Add black pepper, sea salt, and 50g of flour to bind the mixture together.

   Tip: Adding the flour gradually helps control the thickness of the batter.
3. 3Mix the ingredients

   

   Combine the shredded potatoes, carrots, eggs, flour, and seasonings thoroughly until all the vegetables are evenly coated and a cohesive batter forms.

   Tip: Ensure the flour is fully incorporated with no dry pockets remaining.
4. 4Season the minced meat

   

   Take a portion of fresh minced meat shaped into a mound on a white bowl or plate and sprinkle black pepper and coarse sea salt evenly over the surface.

   Tip: Seasoning the meat beforehand allows the flavors to absorb before cooking.
5. 5Chop the tomatoes

   

   Place fresh tomatoes on a wooden cutting board and use a kitchen knife or cleaver to slice them into small, uniform cubes for the sauce.

   Tip: Dice the tomatoes finely so they break down easily into a rich sauce consistency.
6. 6Stir-fry the minced meat

   

   Heat a small amount of oil in a frying pan over medium heat, then add the seasoned minced meat. Stir-fry continuously until the meat is browned and cooked through.

   Tip: Break up any large clumps of meat with a spatula for even cooking.
7. 7Add tomatoes and tomato paste

   

   Add chopped tomatoes and a spoonful of tomato paste directly into the pan with the cooked minced meat.

   Tip: Stir well to combine the paste and tomatoes evenly with the meat.
8. 8Mix in black truffle sauce

   

   Drop a spoonful of black truffle sauce into the simmering tomato meat sauce and mix thoroughly.

   Tip: Incorporate the truffle sauce gently to infuse its unique aroma throughout the sauce.
9. 9Add potato and carrot mixture to the pan

   

   Use tongs to carefully transfer the shredded potato and carrot mixture into a heated, oiled frying pan.

   Tip: Ensure the oil is evenly distributed across the pan before adding the vegetables.
10. 10Flatten the potato mixture

    

    Use a spatula to spread and flatten the shredded potato and carrot mixture evenly across the entire surface of the pan.

    Tip: Press down gently to form a uniform pancake layer that cooks evenly.
11. 11Flip the potato pancake

    

    Flip the golden-brown potato pancake over in the pan using a large plate to maintain its shape.

    Tip: Slide the pancake onto the plate first, then invert the pan over it to flip safely.
12. 12Layer cheese and sauce

    

    Layer shredded cheese and the prepared tomato meat sauce onto one half of the cooked potato pancake.

    Tip: Keep the toppings confined to one half so the pancake can be easily folded over.
13. 13Fold the Potato Pancake

    

    Carefully fold the crispy potato pancake in half using a spatula, enclosing the layer of savory meat sauce and shredded cheese inside.

    Tip: Be gentle when folding to prevent the pancake from breaking apart.

Storage & Reheating

Burn It Off

Frequently Asked Questions