Cheesy Pancake Bakes

Serves: 6
Hands-on time: 40 minutes
Hands-off time: 1 hour 10 minutes
INGREDIENTS
½ packet (200g) Knorrox Soya Mince Savoury Mince Flavour
1 tin (400g) chopped tomatoes
1 cup cream
1 tsp granulated sugar
1 tsp each salt and pepper, to season
5 large (1kg) potatoes, peeled
½ onion, finely chopped
1 tsp crushed garlic
1 tsp mixed herbs
1 large egg
1 cup breadcrumbs
1 cup grated cheddar cheese
Serving suggestion:
Basil leaves
Green salad
METHOD
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Preheat the oven to 180°C and grease a medium rectangular baking dish with non-stick cooking spray.
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Combine the Knorrox Soya Mince Savoury Mince Flavour with 1¼ cups of water and set aside for 15 minutes to firm up. *Chef’s Tip: Soya mince is a great plant-based protein to keep you fuller for longer!
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Stir the tinned tomatoes, cream and sugar together and season with the salt and pepper.
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Thinly slice the potatoes, about 2mm thick.
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Arrange an even layer of potatoes in the prepared dish. Pour a third of the cream mixture on top. Repeat this two more times and set aside.
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Add the onions, garlic, mixed herbs, egg and breadcrumbs to the soaked mince.
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Spoon 2 tablespoonfuls of the soya mince mixture and using your hands, roll into a ball to form a meatball. Repeat with the remaining meatballs. *Chef’s Tip: Use wet hands to avoid the mixture from sticking!
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Arrange the meatballs neatly on top of the potato bake.
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Cover with foil and bake for 50-60 minutes until the potatoes are tender. Uncover, scatter the cheese on top and bake for another 10 minutes or until the cheese has melted.
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Top the ‘meat’ball potato bake with some basil leaves and serve with a green salad and ENJOY!
Planning to try this?
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'Meat'ball Potato Bake