Mediterranean potato pancakes

With a rich, tomato-based vegetarian filling and a bubbly, golden cheese topping , these buttermilk potato pancake rolls are our delicious take on Italian cannelloni.

  • 1 hr 15 mins cooking
  • Makes 12
  • Print


Mediterranean potato pancakes
  • 1 tablespoon olive oil
  • 1 medium red onion (170g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 medium red capsicum (200g),chopped coarsely
  • 1 medium yellow capsicum (200g),chopped coarsely
  • 250 gram mushrooms,chopped coarsely
  • 1/4 cup (60ml) dry red wine
  • 2 medium egg tomatoes (150g),chopped coarsely
  • 2 x 425g cans crushed tomatoes
  • 200 gram russet burbank potatoes, peeled, chopped coarsely
  • 3/4 cup (110g) plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 2 eggs
  • 1 3/4 cup (430ml) buttermilk
  • 1/2 cup fresh basil, coarsely chopped
  • 1/2 cup (40g) parmesan cheese, coarsely grated


Mediterranean potato pancakes
  • 1
    Heat oil in large frying pan, cook onion and garlic, stirring, until onion softens. Add capsicums and mushroom, cook, stirring, until vegetables are just tender. Add wine, fresh tomato and 1 can of the undrained tomatoes, bring to a boil. Reduce heat, simmer, uncovered, about 10 minutes or until mixture thickens slightly.
  • 2
    Meanwhile, boil, steam or microwave potato until tender, drain. Mash potato in large bowl, cool 10 minutes.
  • 3
    Mix combined sifted flour and soda with potato, gradually whisk in combined eggs and buttermilk until batter is smooth. Cover, refrigerate 10 minutes.
  • 4
    Preheat oven to moderate. Heat large lightly oiled frying pan, cook 4 x ¼-cups of the batter until browned lightly both sides. Repeat with the same amounts of remaining batter. Cool pancakes 10 minutes.
  • 5
    Divide vegetable mixture among pancakes, roll to enclose filling. Place pancakes, seam-side down, in shallow 3-litre (12-cup) baking dish.
  • 6
    Combine remaining can of undrained tomatoes and basil in small bowl, pour over pancakes, sprinkle with cheese. Bake, uncovered, in moderate oven about 15 minutes or until heated through.


You can also use coliban or sebago potatoes for this recipe.

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