Savory Potato Pancake with Creamy Yogurt Sauce

• 4 large potatoes, grated
• Chopped spring onions (scallions)
• 1 chopped bell pepper (any color)
• 1 grated carrot
• 3 eggs, beaten
• 1 glass (240 ml) of milk
• 200 grams all-purpose flour
• 1 teaspoon baking powder
• Cheese (shredded mozzarella, cheddar, or a blend) to taste
• Salt and pepper to taste
• Olive oil for greasing

For the Yogurt Sauce:

If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.

1. 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.

1. 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.

1. Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Enjoy as a snack or light lunch with a fresh vegetable or fruit.

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