Step 1

Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.

Step 2

Thinly slice the scallions.

Step 3

Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)

Step 4

Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.

Step 5

In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.

Step 6

Add about 1/4-inch oil into a frying pan and heat over medium high heat.

Step 7

Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).

Step 8

Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.

Step 9

Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)