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Ingredients:
- 4 potatoes, grated (about 600g)
- 1 onion, diced (100g)
- 1 carrot, grated (about 60g)
- 2 eggs
- 1 cup yogurt (240ml)
- 1.6 cups all-purpose flour (200g)
- 2 tablespoons vegetable oil (30ml) for frying
- 20g vegetable oil (about 1.5 tablespoons) for the mixture
- 1 teaspoon salt (5g)
- ½ teaspoon black pepper
- 1 teaspoon Italian herbs
- 2 tablespoons flour (additional, optional for binding)
- Sliced tomatoes (for topping)
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Additional cheese for topping
- Plant-based oil for greasing the baking tray
Directions:
- Prepare the Potatoes:
- Grate 4 potatoes and rinse them with water to remove excess starch.
- Press the grated potatoes to remove any remaining moisture and set aside.
- Cook the Vegetables:
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add the diced onion and sauté for a few minutes until translucent.
- Grate 1 carrot and add it to the pan, cooking for another 2 minutes.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian herbs.
- Remove from heat and set aside.
- Make the Dough:
- In a large mixing bowl, combine the grated potatoes and sautéed vegetable mixture.
- Crack 2 eggs into the bowl and add 1 cup of yogurt.
- Pour in 1.6 cups of all-purpose flour and mix everything together until well combined.
- Add 20g of vegetable oil and stir well to incorporate.
- Prepare the Baking Tray:
- Line a baking tray with baking paper and brush it with some vegetable oil to prevent sticking.
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