Ingredients
For the Batter
- 1 large potato (about 200g/7oz), cooked and divided
- 400ml (1¾ cups) water, divided
- 100g (¾ cup) all-purpose flour
- Salt to taste
For the Filling
- ½ cooked potato, mashed
- 100g (1 cup) cheddar cheese, grated
- 3-4 spring onions, finely chopped
- 20g (1½ tablespoons) butter, melted
- Fresh parsley, chopped
Step-by-Step Instructions
- Prepare the Potato Base
- Cook potato until tender
- Divide cooked potato in half
- Mash one half for filling
- Puree other half with 200ml water until smooth
- Make the Batter
- Add remaining 200ml water to potato puree
- Mix in flour gradually
- Add salt
- Whisk until smooth like pancake batter
- Ensure no lumps remain
- Prepare the Filling
- Combine mashed potato
- Add grated cheese
- Mix in chopped spring onions
- Season to taste
- Cooking Process
-
- Heat non-stick pan over medium heat
- Pour one ladle of batter
- Cook until surface dries
- Flip and add filling immediately
- Press gently to seal
- Cook until golden brown
- Finishing
- Melt butter with parsley
- Brush each flatbread with herb butter
- Stack and serve hot
Timing
- Prep Time: 3 minutes
- Cooking Time: 5 minutes
- Total Time: 8 minutes
Nutritional Information (per flatbread)
- Calories: 180
- Protein: 6g
- Carbohydrates: 22g
- Fat: 8g
- Fiber: 2g
- Sodium: 200mg
Pro Tips and Tricks
- Ensure potato puree is very smooth
- Maintain medium heat throughout cooking
- Don’t overfill the flatbreads
- Press edges well to seal filling
- Use a good quality non-stick pan
Variations and Substitutions
- Use different cheese varieties
- Add sautéed mushrooms
- Include spinach or kale
- Try sweet potato version
- Add crumbled bacon or ham
