Potato cake with meat - a relative of ordinary pancakes! Recipe with photos, step by step description: potatoes with meat

Tired of ordinary potatoes with meat and there is time for a culinary experiment - welcome to us.

Today we are cooking potato cake with meat: right before your eyes, step by step.

Imagine the reaction of home?

- What do we have for dinner today?

- Cake!

Ingredients

Here are the main ingredients:

Potatoes - 4 large tubers (or 8 small)

Stuffing - about 400 grams

Eggs - 2-3 pieces (depending on size)

Flour - 5 spoons with top

Milk (can be sour) - half a cup

Onions - 2-3 things (again - size does matter)

Carrot - one (beautiful, bright)

Sunflower oil - half a cup

In addition, this will come in handy:

Salt - to taste

Spices are optional

For decoration: greens, sour cream, ketchup, etc.

Method of preparation

We start with the elementary. Potatoes, carrots and onions need to be peeled.

Three potatoes on a medium-sized bore. Who is familiar with the technology of cooking pancakes - knows why.

If you rub potatoes on a small grater, there will be a lot of juice, we will salt it, and the cakes of our cake will be dry.

If you grab the root crop very large - the cakes will not be baked, there is a chance to try a cake with the taste of raw potatoes.

In general, we are three potatoes and systematically prisalivaem.

We need it to not darken, but let the juice.

While this is happening, we are engaged in filling for the cake.

Carrots are three large, because small chips will turn into porridge when frying and spoil the appearance of the filling.

Onion cut into half rings, thin and neat.

Heat the pan, lightly lubricate with sunflower oil, spread the mince on it, and onions and carrots on it. While they heat up, we quickly carry out the following manipulations:

- Pour juice from a plate with grated potatoes,

- we break three eggs there, we pour out milk,

- salt and pepper to taste

- pour out the flour,

- Knead dough for cakes with a fork.

You should not diligently interfere, manic beating, etc. Just mixed until homogeneous and all.

Let the dough rest.

There should be the next photo. But it did not work out - it was very flitty in the pan.

Running back to the filling.

5 minutes we fry the minced meat with carrots and onions over medium heat, constantly stir, and keep the same amount on a little heat under the lid.

It is necessary that the minced meat and vegetables are roasted, but not become homogeneous.

It looks like this.

We put the stuffing in the plate, and heat the pan again and lay out, a third of the dough. Hooray! We start to fry large pancakes, which will be the cake crust of our cake.

After 3 minutes over medium heat, the dough will darken - cooked. Like this:

Turn it over and keep it on medium heat for another 2 minutes.

I’ll say right away - it’s scary to turn such a big pancake out of habit. Console yourself with the fact that even if it breaks - this is nonsense, under the filling - not visible!

It is important to cook the whole pancake. The photo shows, it is ruddy on top, and below, I will say in secret - pale. It will remain pale, but it is necessary to warm it well. Not less than 2 minutes on medium heat.

When the first shortbread is ready, remove it from the pan. We spread on the pan the second part of the dough for pancakes. We bake.

At the same time we start to collect our cake.

Events evolve rapidly.

At this stage, you begin to regret that you have only two hands.

Lightly grease the cake with sour cream (or mayonnaise). By the way, some prefer ketchup or any other sauce, even if tar-tar.