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Potato pancakes
Potato cutlets, or potato pancakes as they are called by Ukrainians and Belarusians, are made from ordinary mashed potatoes without the addition of any liquid. Sometimes flour is added to the dough, but this makes the product heavier, gives it a starchy taste, although it makes it easier to shape the blanks.
To make the products more tender, but at the same time easy to form, eggs are added to the mashed potatoes for binding, and the prepared cutlets are only rolled in flour before frying. Potato pancakes can be empty (without filling), but they are more delicious and satisfying with a filling. This can be minced meat, mushrooms, or eggs with onions.
Caloric value: 196 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- peeled potatoes – 1 kg;
- eggs C 1 – 2 pcs;
- wheat flour – 50 g.
Filling:
- minced meat – 300 g;
- white onion – 60 g;
- carrot – 50 g;
- salt, pepper, vegetable oil for frying.
Preparation
- Prepare the ingredients for the potato dough. If the eggs are large, one will be enough.
- Get the products for the filling. The minced meat can be any - chicken, beef, pork.
- Cut the potatoes into pieces so that they cook faster. Pour water over them. Place the pot on the fire.
- Remove the foam as it appears with a spoon.
- When the boiling process begins, add salt and boil the potatoes until soft.
- Meanwhile, dice the onion. Grate the carrot coarsely.
- First, sauté the onion in a small amount of vegetable oil until translucent.
- Add the carrot and sauté a little, for about a minute and a half.
- When the carrot becomes soft, without removing the vegetables from the pan, add the minced meat. Quickly crush the meatballs that form in the hot pan with a spatula, trying to break them into smaller pieces. Salt and pepper everything. Fry the filling on all sides until cooked - this will take about 3-4 minutes.
- Meanwhile, the potatoes will be cooked. Drain all the water, and return the pot to low heat for a few seconds to evaporate all moisture, as its presence will cause the potato cutlets to spread during frying. Mash the potatoes with a potato masher.
- Add the eggs and mix the mixture.
- Now you need to wait for the mashed potatoes to cool, as it can burn your hands when hot, and besides, this mixture holds its shape better when cooled. Flatten a small cake with your palms, place the filling in the center, and seal the open edges, forming a cutlet.
- Transfer the blank to a plate with flour and coat it on all sides.
- Prepare all potato pancakes in this way, placing them on a cutting board.
- Heat a small amount of oil well in the pan. Place the blanks in the pan with some distance from each other.
- When the bottom browns, flip the cutlets to the other side.
- Transfer them from the pan to a wide plate.
- Fragrant and browned potato pancakes are ready. They can be served in portions, placing 2 pieces on a plate. With cold thick sour cream, Greek tzatziki sauce or your favorite sauce - this will be a true delight, give it a try!
