Peel and grate the potatoes. In a large bowl, combine grated potatoes, cooked rice, eggs, maize flour, wheat flour, salt, and pepper. Mix thoroughly to form a thick batter.
Heat oil in a non-stick pan over medium heat. Scoop about 1/4 cup of batter for each pancake and flatten it into a round shape in the pan.
Cook for 3-4 minutes, or until golden brown on the bottom. Flip and continue cooking until the other side is also golden brown. Repeat with the remaining batter, adding more oil as needed.
Place cooked pancakes on a plate lined with paper towels to absorb any excess oil.
🍴 Serve and Enjoy!
Arrange the veggie-stuffed potato pancakes on a serving platter, garnish with fresh herbs of your choice (optional), and serve with your favorite dipping sauce or sour cream. Enjoy!
