Ingredients

14 oz potatoes

5 ¼ oz broccoli

10 ½ oz flour or potato starch, more if needed

2 tablespoons olive oil

Salt to taste

Pepper to taste
For the Filling

8 ½ oz cream cheese

3 ⅔ oz dried tomatoes, chopped

A handful of fresh basil, chopped

Salt to taste

2 teaspoons Italian seasoning
Directions
Step 1
For the Vegetables
Step 1
Peel and chop the potatoes.
Step 2
Chop the broccoli into small pieces.
Step 3
Boil the potatoes and broccoli until tender. Drain and let them cool slightly.
Step 4
For the Filling
Step 1
In a small bowl, mix the cream cheese, chopped dried tomatoes, chopped basil, Italian seasoning, and salt to taste until well combined.
Step 2
For the Pancake Ingredients
Step 1
In a large mixing bowl, mash the cooked potatoes and broccoli.
Step 2
Add the potato starch (or flour), olive oil, salt, and pepper. Mix well until a dough forms. Add more flour if needed to achieve a workable consistency.
Step 3
For the Pancakes
Step 1
Take a small portion of the potato and broccoli mixture and flatten it on an oiled surface, into a small pancake.
Step 2
Place a spoonful of the filling mixture in the center and close the pancake.
Step 3
Alternatively, take another small portion of the potato and broccoli mixture, flatten it, and place it on top of the filling.
Step 4
Press the edges together to seal the filling inside.
Step 5
Repeat with the remaining mixture and filling.
Step 6
For the Cooking
Step 1
Heat a non-stick skillet over medium heat.
Step 2
Add a little olive oil to the skillet.
Step 3
Place the filled pancakes in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Step 4
Remove the pancakes from the skillet and let them cool slightly on a paper towel to absorb any excess oil.