Preheat the Oven: Preheat your oven to 180°C (356°F).
Grate and Prep: Grate the potatoes using the large holes of a box grater or pulse them a few times in a food processor. Chop the spring onions and bell pepper, and set them aside.
Mix the Wet: In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder. Season with salt and pepper to taste.
Combine Everything: Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture in the bowl. Fold everything together gently until well incorporated.
Grease and Bake: Grease a baking dish with olive oil. Pour the potato mixture into the prepared dish and spread it evenly.
Cheesy Goodness (Optional): If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.
Bake to Perfection: Bake the potato pancake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is cooked through.
Whip Up the Sauce: While the pancake bakes, prepare the yogurt sauce in a small bowl. Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper to taste. Mix well until everything is incorporated.
Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Benefits
Potatoes: Provide complex carbohydrates and fiber for sustained energy.
Spring Onions and Bell Peppers: Rich in vitamins and antioxidants.
Carrots: High in beta-carotene, which supports eye health.
Yogurt: Offers probiotics for digestive health and protein for satiety.
