The roasted eggplant gives the sauce body without making it heavy, while the tomatoes and peppers keep it bright.

Ingredients

Roasted Vegetables

• 3 medium tomatoes, halved
• 1/2 red bell pepper, roughly chopped
• 1/2 yellow or orange bell pepper, roughly chopped
• 1 small eggplant, peeled if desired and cut into 1-inch cubes
• 1 small red onion, quartered
• 1 cup cherry tomatoes
• 1 1/2 tablespoons olive oil

Seasoning

• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 3/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Creamy Sauce

• 3/4 cup cream cheese, softened
• 1 cup warm chicken broth or vegetable broth, plus more if needed
• 1 small handful fresh basil
• 1/4 cup grated Parmesan cheese, plus more for serving

Pasta

• 6 to 7 ounces tagliatelle nests, penne, farfalle, or spaghetti

Instructions

1. Roast the vegetables

Preheat the air fryer to 390°F.

Add the tomatoes, bell peppers, eggplant, red onion, and cherry tomatoes to your air fryer. Drizzle with olive oil, then add the garlic powder, Italian seasoning, red pepper flakes, salt, and black pepper.

Toss everything well, making sure the eggplant gets lightly coated in oil and seasoning. Air fry for 20 to 25 minutes, stirring once halfway through, until the vegetables are soft and lightly browned around the edges.

2. Blend the sauce

Add the softened cream cheese, fresh basil, Parmesan, and 1 cup warm broth to the roasted vegetables.

Blend directly in the dish with a hand blender until smooth and creamy. You can also transfer everything to a regular blender, blend until smooth, then pour the sauce back into the baking dish.

The sauce should be loose enough to cook the pasta. If it looks too thick at this point, add another splash of broth.

3. Add the pasta

Place the dry pasta into the sauce and gently press it down so it is mostly covered.

If using tagliatelle nests, turn them a few times in the sauce so the strands begin to separate. If your dish is small or the pasta is not staying submerged, penne or farfalle will cook more evenly.

4. Cook the pasta in the sauce

Cover the dish loosely with foil and air fry at 350°F for 15 minutes.

Carefully remove the foil, stir the pasta well, and check the texture. Add a splash of broth if the sauce has thickened too much or if the pasta still feels firm.

Return to the air fryer and cook uncovered for another 5 to 8 minutes, or until the pasta is tender and coated in the creamy roasted eggplant sauce.

5. Finish and serve

Stir everything well before serving. Taste and add more salt, black pepper, Parmesan, or red pepper flakes if needed.

Top with fresh basil and extra Parmesan. Serve warm.

Save this creamy veggie pasta to your Pinterest board so it’s easy to find the next time you need a cozy, simple dinner idea.

Notes

Eggplant soaks up oil quickly, so toss it well with the tomatoes and peppers instead of adding too much extra oil. As the vegetables roast, the tomatoes release juice and help soften the eggplant.

Short pasta shapes like penne and farfalle are the easiest choice for this recipe because they stay submerged better. Tagliatelle works too, but it needs a good stir halfway through cooking.

For a richer sauce, use chicken broth. For a lighter flavor, vegetable broth works fine.

Ingredients

For the Hash Brown Patties

• 2 lb russet or Yukon Gold potatoes, peeled
• 2 tablespoons cornstarch
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Neutral oil, for frying

For the Spicy Dipping Sauce

• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For Serving

• Extra grated Parmesan cheese
• Red pepper flakes

Instructions

1. Partially cook the potatoes

Place the peeled potatoes in a large pot and cover them with cold water. Add a good pinch of salt, then bring to a boil.

Cook for 10 to 12 minutes, or until the potatoes are starting to soften but still feel firm in the center. You are not making mashed potatoes here, so don’t let them cook until fully tender.

Drain the potatoes and let them cool for at least 20 minutes, or until they are easy to handle.

2. Grate the potatoes

Grate the cooled potatoes on the large holes of a box grater and add them to a large bowl.

The texture should be a mix of potato shreds and a few softer bits. That is exactly what you want. The softer pieces help the patties stick together, while the shreds give them that crispy hash brown texture.

3. Mix the hash brown mixture

Add the cornstarch, Parmesan cheese, olive oil, salt, black pepper, smoked paprika, garlic powder, and onion powder.

Mix everything gently with your hands or a fork until the seasonings are evenly spread through the potatoes. Press a small handful together to check the texture. It should hold its shape without feeling wet.

If the mixture feels too dry or crumbly, add 1 teaspoon of water at a time until it comes together. Don’t add too much, or the patties can turn soft.

4. Shape the patties

Divide the mixture into about 9 portions. Shape each portion into a firm oval or round patty, about 1/2 inch thick.

Press each patty together well so it feels compact. Place the patties on a parchment-lined tray.

For the crispiest results, refrigerate the shaped patties for 1 hour before frying. This helps them firm up and makes them easier to flip.

5. Fry until golden and crispy

Add about 1/2 inch of oil to a large skillet and heat over medium heat until the oil reaches about 350°F.

Carefully add the patties in batches. Don’t overcrowd the pan, or they won’t crisp properly.

Fry for 3 to 4 minutes per side, or until deep golden brown and crispy. Flip gently with a thin spatula and try to turn them only once.

6. Drain the patties

Transfer the fried hash brown patties to a paper towel-lined plate or a wire rack. Sprinkle with a little extra salt while hot, if needed.

7. Make the spicy dipping sauce

In a small bowl, stir together the mayonnaise, sriracha, smoked paprika, garlic powder, salt, and black pepper until smooth.

Taste and adjust the sauce. Add more sriracha for heat or a little extra mayo if you want it milder.

8. Serve

Serve the hash brown patties hot with the spicy dipping sauce on the side. Finish with extra Parmesan and red pepper flakes if you like a little more flavor and heat.

Don’t lose these crispy hash brown patties in the scroll. Pin the image below and keep them saved for the next time potatoes are calling.

Notes

The boil-then-grate method is the key to hash brown patties that hold together without eggs. The potatoes should be partially cooked, not fully soft, so they can still shred properly.

Don’t skip the cooling step. Warm potatoes can turn sticky and mushy, which makes the mixture harder to shape.

The cornstarch helps bind the potatoes and gives the patties a crispier outside. The small amount of olive oil adds flavor and keeps the mixture from feeling too dry without making it greasy.

For the crispiest patties, chill them for 1 hour after shaping. This makes them firmer, easier to fry, and less likely to break apart.

To freeze, shape the uncooked patties and place them on a parchment-lined tray. Freeze until firm, then transfer to a freezer bag or container. Fry straight from frozen, adding an extra minute or two per side as needed.

Storage and Reheating

Store leftover hash brown patties in an airtight container in the refrigerator for up to 3 days.

Reheat them in a skillet over medium heat until hot and crispy again. You can also reheat them in the oven at 375°F for about 10 minutes. Avoid microwaving if you want to keep the edges crisp.

A quick salt-water soak helps the eggplant fry up tender instead of watery, while the panko coating gives each piece a crisp finish. Serve them hot with parsley, red pepper flakes, and plenty of dipping sauce.

Ingredients

For the Eggplant Fries

• 2 medium eggplants, peeled
• 2 cups water
• 1 tablespoon salt

For the Batter

• 1/2 cup all-purpose flour
• 1/3 cup cold water, plus 1 to 2 tablespoons more if needed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes

For Coating and Frying

• 1 1/2 cups panko breadcrumbs
• Neutral oil, for frying

For the Spicy Mayo

• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

For Serving

• Chopped fresh parsley
• Red pepper flakes

Instructions

1. Cut the eggplant

Peel the eggplants, then cut them lengthwise into thick fry-shaped strips. Try to keep the pieces fairly even so they cook at the same speed.

You can cut them into separate fries, or leave a small part near the stem attached if you want that “eggplant fan” look for dipping and frying.

2. Soak the eggplant

Add 2 cups water and 1 tablespoon salt to a large bowl. Stir until the salt dissolves, then add the eggplant strips.

Let them soak for 15 minutes. This helps pull out some bitterness and excess moisture, which gives the fries a better texture once fried.

Drain well, then pat the eggplant very dry with paper towels. Don’t skip this part, because wet eggplant makes the coating slide off.

3. Make the batter

In a shallow bowl, whisk together the flour, cold water, smoked paprika, garlic powder, onion powder, black pepper, salt, and red pepper flakes.

The batter should be thick enough to lightly cling to the eggplant, but not so thick that it turns pasty. If it feels too heavy, add 1 tablespoon of cold water at a time until it loosens slightly.

4. Set up the coating

Add the panko breadcrumbs to a separate shallow dish.

Keep the batter, panko, and a clean plate close together so you can coat the eggplant without making a mess.

5. Coat the eggplant

Dip each eggplant strip into the batter and let the excess drip off for a second.

Move it to the panko and press gently so the crumbs stick on all sides. Set the coated pieces on a plate while you finish the rest.

6. Fry until crispy

Pour enough oil into a large skillet to come about 1/2 inch up the sides. Heat over medium heat.

Once the oil is hot, fry the eggplant in batches for 2 to 3 minutes per side, or until deeply golden and crisp. Don’t crowd the pan, or the fries will steam instead of crisp.

7. Drain

Transfer the fried eggplant fries to a paper towel-lined plate or wire rack. Sprinkle lightly with a pinch of salt while they are still hot.

8. Make the spicy mayo

In a small bowl, mix the mayonnaise, sriracha, smoked paprika, salt, and black pepper until smooth.

Taste and adjust with more sriracha if you want it hotter.

9. Serve

Pile the crispy eggplant fries onto a plate and finish with chopped parsley and red pepper flakes.

Serve right away with the spicy mayo on the side.

Before you forget about these crispy little eggplant fries, pin the image below and keep the recipe close for the next time you want something crunchy, golden, and made for dipping.

Tips for the Best Eggplant Fries

Use panko, not regular breadcrumbs, if you want the lightest crunch. Regular breadcrumbs work, but they give a finer, heavier coating.

Dry the eggplant well after soaking. Any extra water makes it harder for the batter and panko to stick.

Keep the oil at a steady medium heat. If it is too low, the eggplant absorbs oil. If it is too high, the panko browns before the inside softens.

Serve them fresh. Eggplant fries taste best right after frying, while the coating is still crisp and the center is hot.

They’re baked in the oven, easy to make, and perfect for lunch, dinner, meal prep, or a high-protein snack. Serve them with spicy ketchup, ranch, or your favorite dipping sauce.

Ingredients

For the Chicken Nuggets

• 2 lbs ground chicken
• 2 large eggs
• 1/2 cup cottage cheese
• 1/3 cup grated Parmesan cheese
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon paprika
• 2 teaspoons salt
• 1/2 teaspoon black pepper

For the Crispy Coating

• 1/2 cup grated Parmesan cheese
• 1/2 cup  panko breadcrumbs
• 3 tablespoons cornstarch
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley

For the Spicy Ketchup

• 1/4 cup ketchup
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon Sriracha sauce

Instructions

Preheat the oven

Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly spray it with oil so the nuggets do not stick.

Make the coating

In a shallow bowl, combine the grated Parmesan cheese, crushed cornflakes or panko breadcrumbs, potato starch, paprika, and dried parsley. Mix well until evenly combined and set aside.

Prepare the chicken mixture

In a large mixing bowl, add the ground chicken, eggs, cottage cheese, grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper. Mix gently with your hands or a spoon until everything is just combined. Do not overmix, or the nuggets can become dense instead of tender.

Shape the nuggets

Scoop small portions of the chicken mixture and place them into the coating bowl. Lightly coat each piece, then shape into small or medium flattened oval nuggets. Place them on the prepared baking sheet, leaving a little space between each one. Keep in mind they will shrink slightly while baking.

Bake until crispy

Lightly spray the tops of the nuggets with olive oil. Bake for 15 minutes, then carefully flip each nugget. Return to the oven and bake for another 8 to 10 minutes, or until golden brown and fully cooked through. Medium-sized nuggets usually take about 25 minutes total. For extra crispiness, broil for the last 2 minutes.

Make the spicy ketchup

While the nuggets bake, combine the ketchup, Worcestershire sauce, and Sriracha sauce in a small bowl. Stir well and serve with the warm nuggets.

Save this Crispy Cottage Cheese Chicken Nuggets recipe to your Pinterest board so it’s easy to find the next time you need a quick, crispy dinner everyone will actually want to eat.

Tips & Tricks

Drain the cottage cheese if needed

If your cottage cheese has a lot of extra liquid, drain it first. Too much moisture can make the mixture too soft and harder to coat.

Don’t overmix the chicken

Mix just until everything comes together. Overmixing can make the nuggets dense instead of tender and juicy.

Use medium-sized nuggets

Smaller nuggets cook faster but can dry out quickly. Medium-sized nuggets stay juicier and are easier to flip.

Press the coating on well

After rolling the nuggets in the coating, gently press the panko and Parmesan mixture onto the surface so it sticks better during baking.

Chill before baking

If the mixture feels too soft, place the shaped nuggets in the fridge for 15 to 20 minutes before baking. This helps them hold their shape.

Brush with oil for better crispiness

If you do not have cooking spray, lightly brush the tops with olive oil before baking. This helps them turn golden and crispy.

Broil for extra crunch

For an even crispier finish, broil the nuggets for the last 2 minutes, but keep an eye on them so they do not burn.

Instead of heavy mayo, this version uses olive oil, tomato paste, paprika paste, fresh herbs, and pomegranate molasses for a rich, slightly sweet finish. Pine nuts add a buttery crunch that works perfectly with the roasted potatoes and fresh vegetables.

It works great as a side dish, light lunch, or something different to bring to the table when you want a potato salad that feels fresh, colorful, and far from ordinary.

Ingredients

For the Potatoes

• 2 medium potatoes, thinly sliced
• 1 to 2 tbsp olive oil
• Salt, to taste

For the Dressing and Salad

• 1/4 cup (60 ml) olive oil
• 1 tsp tomato paste
• 1 tsp paprika paste 
• 1 tsp ground red pepper 
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 to 2 tbsp pomegranate molasses (or balsamic glaze)
• 1 large red bell pepper, finely chopped
• 3 onions, finely chopped
• 1 handful pine nuts
• 1 bunch fresh parsley, finely chopped
• 3 green onions (spring onions), chopped

Instructions

1. Soak the Potatoes

Slice the potatoes very thin, about chip thickness. Place them in cold salted water for 30 minutes, then drain and pat completely dry.

2. Bake the Potatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the potato slices in a single layer, drizzle with olive oil, and season with salt. Bake for 25–30 minutes, until golden and crispy around the edges.

3. Toast the Pine Nuts

Add the pine nuts to a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring often, until lightly golden. Remove from the pan and set aside.

4. Make the Dressing

In a large bowl, mix the olive oil, tomato paste, paprika paste, red pepper, salt, black pepper, chili powder, cumin, and pomegranate molasses until smooth.

5. Mix the Salad Base

Add the chopped red bell pepper, onions, parsley, green onions, and toasted pine nuts to the dressing. Stir well, then gently press the mixture with a spoon so the vegetables soften slightly and absorb the flavor.

6. Add the Crispy Potatoes

Add the baked potato slices and gently fold everything together. Taste and adjust with more salt, pepper, or pomegranate molasses if needed.

7. Serve

Serve right away while the potatoes are still crisp.

Save the image below to your Pinterest board so you can come back to this recipe anytime.

Tips for the Best Crispy Potato Salad

• Slice the potatoes thin and evenly for the best texture
• Dry the potato slices well before baking
• Toast the pine nuts for better flavor and crunch
• Serve right away so the potatoes stay crispy
• Add extra parsley for a fresher finish

Storage

This salad is best served fresh because the potatoes will soften as they sit.

If needed, store leftovers in an airtight container in the fridge for up to 1 day. The flavor will still be great, but the crispy texture will be reduced.

For best results, keep the roasted potatoes separate and combine just before serving.

Serving Ideas

This crispy potato salad pairs well with:

• grilled chicken
• roasted fish
• kebabs
• lamb dishes
• warm flatbread
• simple yogurt dip

It also works beautifully as part of a larger mezze-style table.

This creamy roasted onion pasta comes together with roasted garlic, a splash of cream, a bit of chili crisp for heat, and a squeeze of lemon to keep everything balanced. It’s the kind of dish that feels cozy and full of flavor, but doesn’t take much hands-on time to pull off.

Ingredients

• 2 large onions, thinly sliced
• 1 whole garlic head
• 2 tablespoons chili crisp
• 1 1/2 cups heavy cream (or coconut milk)
• 1 tablespoon soy sauce, optional
• 1/2 cup freshly grated Parmesan cheese (or vegan cheese)
• Juice of 1/2 lemon
• 2 tablespoons fresh parsley, finely chopped
• 12 oz (340 g) pasta of choice
• 5 tablespoons olive oil
• Pasta water, as needed

Seasonings

• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons Italian seasoning

Instructions

Preheat the oven.
Preheat your oven to 400°F. Add the sliced onions to a large baking dish.

Season the onions.
Sprinkle the onions with paprika, garlic powder, salt, black pepper, and Italian seasoning. Drizzle with 4 tablespoons olive oil, then toss until the onions are evenly coated.

Add the garlic.
Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with a small pinch of salt, and place it cut-side up on top of the onions.

Roast the onions.
Cover the baking dish tightly with foil and bake for about 1 hour. Toss the onions every 20 minutes, adding a small splash of water each time to keep them from burning. They should be deeply golden, soft, and jammy.

Cook the pasta.
While the onions roast, cook the pasta in salted boiling water until al dente. Reserve up to 1 cup of pasta water before draining.

Add the roasted garlic.
Remove the baking dish from the oven. Let the garlic cool slightly, then squeeze the soft cloves into the onions. Mash and stir them through the onion mixture.

Make the sauce.
Add the chili crisp, heavy cream, soy sauce if using, lemon juice, Parmesan, and cooked pasta directly to the baking dish. Toss everything together, adding pasta water a little at a time until the sauce turns creamy, glossy, and coats the pasta well.

Finish with parsley.
Fold in the chopped parsley at the end. Taste and adjust salt if needed. Serve with extra Parmesan, more chili crisp, and a little more parsley on top.

If this creamy roasted onion pasta made you hungry, save it for later—pin the image below so you’ve got it ready next time you need something this good.

Quick tips (that actually matter)

• Don’t skip tossing the onions while roasting—this is what keeps them from burning and helps them caramelize evenly.
• If your sauce feels too thick, pasta water is your best fix—add a little at a time.
• Chili crisp levels vary a lot, so start with less if yours is very spicy.
• The lemon at the end cuts through the richness—don’t leave it out.

They’re great as a snack, party appetizer, or side dish, especially with a spicy mayo or garlic dip on the side.

Ingredients

• 2 medium sweet potatoes
• 3 to 4 tbsp cornstarch
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 tsp garlic powder
• Salt, to taste
• Black pepper, to taste
• Neutral oil, for frying
• Fresh parsley, for garnish, optional

Instructions

1. Cook the sweet potatoes

Peel the sweet potatoes and cut them into chunks. Add them to a pot of water and boil until they’re fork tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.

Drain them really well, then let them sit for a few minutes so extra moisture can escape. This helps the mixture hold together better and fry up crispier later.

2. Mash and season

Transfer the cooked sweet potatoes to a large bowl and mash until mostly smooth.

Add the cornstarch, smoked paprika, cinnamon, cumin, garlic powder, salt, and black pepper. Mix well until the seasonings are evenly distributed and the mixture starts to feel thick enough to shape.

If the mixture still feels very soft or sticky, add a little more cornstarch, 1 tablespoon at a time, until it becomes easier to handle.

3. Shape into balls

Let the mixture cool just enough to handle, then scoop out small portions and roll them into balls. Try to keep them about the same size so they cook evenly.

Place them on a tray or plate while you finish shaping the rest.

4. Fry until golden and crisp

Heat neutral oil in a deep pan over medium heat. Once the oil is hot, carefully add the sweet potato balls in batches. Don’t overcrowd the pan.

Fry for a few minutes, turning as needed, until they’re golden brown and crisp on the outside. Transfer them to a plate lined with paper towels or a wire rack.

5. Serve hot

Serve the sweet potato balls while they’re still hot and crisp. Garnish with a little chopped parsley if you like, and pair them with your favorite dip.

If this recipe looks like something you’d make again, save it for later by pinning the image below to your Pinterest board.

Serving Ideas

These crispy sweet potato balls go really well with:

• sriracha mayo
• garlic aioli
• chipotle dip
• herbed yogurt sauce
• spicy ketchup

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until hot and crisp again. They’ll lose some texture in the microwave, so dry heat works best.

The key is to boil the potatoes until tender, then smash them enough to create rough edges. Those craggy edges are what turn deeply golden and crisp in the oven.

Ingredients

For the potatoes

• 2.2 pounds potatoes (1 kg), small to medium potatoes work best
• 2 to 3 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

For the yogurt sauce

• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced or finely grated
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 cucumber, smashed and finely chopped
• 2 to 3 tablespoons finely chopped red onion
• Salt and black pepper, to taste

Instructions

1. Boil the potatoes

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes depending on size.

Drain well and let them sit for a few minutes so excess moisture can evaporate.

2. Smash and season

Heat your oven to 425°F.

Line a baking sheet with parchment paper or lightly grease it. Arrange the potatoes on the sheet, leaving a little space between them. Use the bottom of a glass, jar, or potato masher to gently press each potato until flattened but still holding together.

Drizzle with olive oil, then season with salt and black pepper.

3. Roast until crisp

Bake for 45 to 60 minutes, or until the potatoes are deeply golden with crisp edges. If needed, turn the pan once during baking so they brown evenly.

4. Make the yogurt sauce

While the potatoes roast, make the sauce. In a medium bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, dill, parsley, and chives.

Smash the cucumber lightly so it breaks down and releases some juice, then chop it into small pieces. Add it to the bowl along with the red onion. Mix well, then season with salt and black pepper to taste.

Let the sauce sit for 10 minutes if you have time so the flavors can settle.

5. Finish and serve

Once the potatoes are crisp, let them cool for 2 to 3 minutes. Add them to a large bowl, spoon over some of the yogurt sauce, and toss gently so the potatoes stay mostly intact.

Serve right away with extra sauce on the side.

Loved this recipe? Save the image below to your Pinterest board so you can come back to it anytime.

Notes

• Small potatoes usually work best because they hold their shape well and crisp nicely.
• Do not skip letting the potatoes dry slightly after boiling. Less moisture means better browning.
• Smashing the cucumber instead of just dicing it gives the sauce a fresher, crispier and more relaxed texture and helps it absorb the lemon, garlic, and herbs better.
• For the best texture, do not toss the potatoes too aggressively once they are crisp.

What I like about these is that they don’t need a long list of ingredients or complicated steps. A little paprika, black pepper, chili flakes, and fresh parsley give the potato mixture much better flavor, and the mozzarella makes them extra satisfying once it melts. They work well as a snack, light lunch, or even a quick side dish when you want something warm and filling.

Ingredients

• 2 large potatoes, boiled, drained well, and mashed
• 1 cup cornstarch
• 1 tsp salt, or to taste
• 1 tsp chili flakes, or to taste
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 to 2 tbsp fresh parsley, finely chopped
• Mozzarella, cut into small cubes, as needed
• Oil, for shallow frying

Instructions

1. Make the potato mixture.
   Add the mashed potatoes to a large bowl. Mix in the cornstarch, salt, chili flakes, paprika, black pepper, and chopped parsley until a soft dough forms. It should hold together easily and be soft without feeling too wet.
2. Shape the pancakes.
   Take a portion of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then bring the potato mixture around it and seal it well. Gently flatten it into a pancake shape. Repeat with the remaining mixture.
3. Heat the oil.
   Pour enough oil into a skillet to coat the bottom well and place it over medium heat. Let the oil heat up before adding the pancakes so they start frying right away.
4. Fry until golden.
   Carefully place the pancakes in the skillet, leaving a little space between each one. Fry for 1 to 2 minutes per side, or until golden brown and crisp on the outside. Turn them gently so they keep their shape.
5. Serve warm.
   Transfer the cooked pancakes to a plate and let them rest for a minute or two. Serve while still warm so the mozzarella stays soft and melty.

Loved these cheesy potato pancakes? Save the image below to your Pinterest board so you can come back to the recipe anytime.

Tips for the Best Potato Pancakes

• Make sure the potatoes are drained well after boiling. Too much moisture can make the dough harder to shape.
• Do not skip the seasoning. Since potatoes have a mild flavor, the salt, pepper, paprika, chili flakes, and parsley help a lot.
• Keep the heat at medium. If the pan is too hot, the outside may brown too quickly before the inside is fully heated through.
• Seal the mozzarella well inside each pancake so it stays in the center instead of leaking out during cooking.

Serving Ideas

These potato pancakes are really good on their own, but you can also serve them with sour cream, garlic yogurt sauce, spicy mayo, or a simple tomato-based dip. They also pair well with a fresh salad if you want to turn them into a more complete meal.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a skillet over medium-low heat until heated through and crisp again on the outside. That works better than microwaving if you want to keep the texture.

Ingredients

• 1 whole cucumber
• 1 small onion, thinly sliced
• 1 large handful arugula
• 1/4 cup olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 3/4 cup cooked pasta, cooled

For the dressing

• 3 tablespoons plain yogurt
• 1 tablespoon pesto
• 1 tablespoon mayonnaise
• 1 to 2 teaspoons lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Black pepper, to taste

For finishing

• 2 tablespoons toasted pine nuts or chopped toasted cashews
• 1 teaspoon balsamic glaze, optional

Instructions

1. Cook the pasta

Cook the pasta in well-salted water until just tender. Drain and let it cool completely. Do not add warm pasta to the jar or it will soften the greens and make the salad watery.

2. Smash the cucumber

Place the cucumber on a cutting board and gently smash it with a rolling pin, meat mallet, or the bottom of a sturdy glass until it cracks and splits open. You do not want to flatten it completely. Just break it enough to create rough, jagged pieces. Cut it into bite-sized chunks.

3. Make the dressing

In a small bowl, stir together the yogurt, pesto, mayo, lemon juice, salt, black pepper, and red pepper flakes if using. Mix until smooth and creamy. Taste and adjust the seasoning.

4. Build the jar

Layer the ingredients in this order:

• smashed cucumber
• sliced onion
• olives
• cherry tomatoes
• cooled pasta
• arugula
• dressing
• toasted pine nuts or cashews

If you want a little extra sweetness and depth, drizzle the balsamic glaze over the top just before sealing, or wait and add it right before serving.

5. Chill

Seal the jar tightly and refrigerate until ready to eat. It is best the same day, but it also works well made a few hours ahead.

6. Shake and serve

When ready to eat, secure the lid tightly. Turn the jar upside down a few times, then shake well until the dressing coats everything. Eat it from the jar or pour it into a bowl and toss once more.

Love this cucumber pasta salad? Save the image below to your Pinterest board so you can come back to it whenever you need a fresh, easy meal idea.

Notes

• Use short pasta: Rotini, fusilli, penne, or farfalle work best.
• Cool the pasta fully: Warm pasta will make the jar steamy and soggy.
• Keep the heat light: A small pinch of red pepper flakes is enough.
• Balsamic is optional: It works best as a light finish, not as a main part of the dressing.
• Toast the nuts: They taste richer and stay crunchier.