A popular Belarusian dish, potato pancakes are served as a side dish, but potato pancakes can also act as an independent hot dish if cooked with minced meat and onions.
It is necessary
-
- • potatoes - 8-10 pcs.;
- • minced veal - 200 g;
- • minced pork - 200 g;
- • onion - 1 pc.;
- • egg - 3 pcs.;
- • flour - 3-4 tablespoons;
- • salt
- pepper
- sunflower oil.
Instructions
Step 1
Cook the minced meat first. Chop the onion finely. Mix veal and pork mince, add onion, half a teaspoon of salt, pepper to taste. Beat in one egg, mix everything thoroughly. Leave in a cool place to soak the onion and "tire out" the minced meat.
Step 2
Peel the potatoes, grate them on a coarse grater. In the classic recipe for potato pancakes, other products are not used except for potatoes, minced meat and onions, but sometimes finely grated carrots are added to the dough. Beat two eggs into grated potatoes, add salt, mix well. Add one spoonful of flour to the resulting mass. The flour will tie the ingredients together. Try not to stand the resulting dough for a long time, otherwise the potatoes will give water, and the pancakes will fall apart in the pan.
Step 3
Start frying pancakes from dough with potatoes. Preheat the pan, pour in the sunflower oil so that it covers the bottom of the pan completely. when the oil is hot, spoon out the dough with a tablespoon, shape the pancakes. Any size can be made, but usually potato pancakes are large enough, from the palm of an adult.
Step 4
When the bottom surface of the potato pancakes is seized in the oil, put a small amount of minced meat on each pancake with a tablespoon, stepping back about 2-3 cm from the edge. Distribute the minced meat evenly so that it does not reach the edge of the potato pancake. Top with a tablespoon of potato dough. Cover the minced meat with it. Reduce heat and cook for 6-7 minutes. Then gently flip over and fry on the other side. Check the readiness of the minced meat by piercing the pancake with a fork - if the fork gets stuck in the place where the minced meat is located, then the protein in the meat is curled up, and it is ready. If you want to be completely sure it is cooked, cover the pan with a lid and cook for another 5 minutes. The crust will not be as crispy.
Step 5
Add sunflower oil and heat before adding new pancakes to the pan. Potatoes absorb a lot of oil, so keep an eye on the amount, otherwise the potato pancakes will stick to the surface of the pan. Serve hot cooked pancakes with chopped herbs and sour cream sauce. To make the sauce, combine finely chopped dill, squeezed garlic and sour cream. Cold potato pancakes are served as an appetizer for strong drinks.
