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Cheesy Biltong Stuffed Potato Pancakes

Love biltong as a snack but never thought of using biltong in a recipe? @betheatsathome was on the same boat - until we came along. She says, “These potato pancakes are stuffed with oozy, melty cheese sauce and chewy, flavoursome biltong for an indulgent and delicious brunch.”

For a full list of recipes, check out our biltong recipe guide.

Prep time: 15 mins

Cook time: 40 mins

Serves 2


     Potato Pancakes

  • 28g Ember Garlic & Rosemary Biltong
  • 1 Large potato, peeled and diced
  • 4 tbsps Plain flour
  • ½ tsp Salt
  • ¼ tsp Garlic powder
  • ¼ Cup shredded cheddar
  • ¼ Cup shredded mozzarella
  • 4 Spring onions
  • 1 Small handful coriander
  • 2 tbsps Extra virgin olive oil
  • ½ tsp Lemon juice
  • 1 tsp Chilli flakes
  • Pinch of salt
  1. For the mash, steam the potatoes rather than boil for this recipe as the texture seems to work better. Add the potatoes to a steamer attachment (or metal sieve) over a pan of boiling water, cover with a lid and steam for approx. 20 mins until it can be cut with a spoon
  2. In a large bowl, mash the potatoes with the flour, salt and garlic powder until really smooth
  3. Roll the mix into 6 little balls and using your thumb, make a deep indentation in each.
  4. Stuff with the two cheeses and the Ember biltong, squeeze in the edges until sealed and flatten slightly into thick pancakes.
  5. Heat a splash of oil in a large frying pan on a medium high heat and add the pancakes. Fry on for 5-6 minutes each side until golden and crunchy.
  6. Whilst the potato pancakes cook, pulse the salsa ingredients (minus the oil) a few times until chunky. Mix in the oil.
  7. To serve, stack the pancakes, add the salsa and add the remaining biltong.

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