Mozzarella Stuffed Potato Pancakes With Creamy Swiss Chard And Tomatoes - cooking recipe

Ingredients

125 g mozzarella, drained and cut into 4
4 slices parma ham
1.25 kg waxy potatoes, peeled and coarsely grated
2 medium eggs
2 tbsp plain flour
4 tbsp oil
1 None onion, finely chopped
1 clove garlic, finely chopped
800 g Swiss Chard, washed and stalks sliced from the leaves
150 g cherry tomatoes, halved
1 tbsp butter
1 None vegetable stock cube made up with 200ml of hot water
1 tbsp cornflour
150 g creme fraiche
None None ground nutmeg

Preparation

Preheat the oven to 300\u00b0F. Dissolve the bouillon cube in 3/4 cup hot water. Wrap each slice of mozzarella cheese in a slice of prosciutto. Cut the Swiss chard stems from the leaves; cut the stems into 1 inch pieces. Cut the leaves into strips.
Mix the grated potatoes, eggs and flour in a large bowl. Season with salt and pepper. Use your hands to form the potato mixture into 8 patties. Top 4 of the patties with a wrapped slice of mozzarella cheese. Cover each with another patty then gently press the edges to encase the cheese.
Heat the oil in a large nonstick skillet on medium heat. Add the potato pancakes and fry for 4-5 mins on each side. Place the potato pancakes on a baking sheet and transfer to the oven to keep warm.
Melt the butter in a saucepan on medium heat. Add the onion, garlic and Swiss chard stems and saute for 2-3 mins. Mix the cornstarch with 3 tbsp of vegetable stock until smooth. Add the remaining stock to the skillet. Stir in the creme fraiche until well blended. Stir in the cornstarch mixture and simmer on a low heat for 3-4 mins. Add the Swiss chard leaves and the tomatoes and simmer for 1-2 mins. Season to taste with salt, pepper and a pinch of nutmeg. Spoon Swiss chard mixture onto a warm platter. Top with potato pancakes.