Potato pancake stuffed with chili beans | Crispy summer dinner

Grate the peeled potatoes and the onion into a bowl. Squeeze out the excess moisture.

Mix in the all-purpose flour, eggs, and a pinch of salt until you get a smooth batter.

Heat sunflower oil in a pan, then shape large, flat potato pancakes from the batter. Fry both sides until golden brown and crispy, then place them on paper towels.