Potato Pancakes with Chinese Cabbage and Eggs

Place the breadcrumbs in a shallow dish. Gently press each pancake into the breadcrumbs to coat both sides evenly.

Cook the Pancakes:
Heat a generous amount of olive oil in a large frying pan over medium heat. Once hot, add the pancakes in batches, being careful not to overcrowd the pan.

Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Serve:

Serve the potato pancakes hot, optionally with a side of sour cream or your favorite dipping sauce. They are perfect as a standalone meal or paired with a light salad for a complete dinner.