Potato pancakes are fritters of grated raw potatoes. This name of this dish of Belarusian cuisine was due to the fact that potatoes were not rubbed before for cooking pancakes, and they were dragged on a sieve. There are a lot of recipes for potato pancakes, which can be called classic. After all, the dough for them can be prepared with and without eggs, with the addition of flour or without it, in a pan or in the oven. Often in the dough for pancakes add other ingredients: minced meat, cheese, mushrooms. There is a very unusual dish in Belarusian cuisine - sorcerers. So called potato pancakes with meat in the form of filling. Such pancakes are very tasty and satisfying. Even an inexperienced cook will be able to prepare them, but for that he needs to learn a few secrets.
Cooking Features
If the technology of cooking pancakes break or strongly retreat from the recipe, the result is unlikely to meet your expectations. Therefore, before you start cooking, it is advisable to study the recommendations of experienced hostesses.
- If there are few binder ingredients in the pancake dough, it will simply spread across the pan, so even turning the pancakes will not be easy. Eggs, flour and starch help to tie the dough. It is not necessary to use all three components, usually limited to one or two. Sometimes there is so much starch in the potato itself that it is not necessary to add something else to it. Therefore, to choose for pancakes better starchy potato varieties.
- There is very little in the composition of young potato starch, so it is not suitable for pancakes. If you still use new potatoes, add to the dough potato starch, purchased separately.
- With the help of flour, you can make the dough thick, but you can't use a lot of it, because otherwise the pancakes will turn out as dense as rubber.
- In order to preserve the starch contained in the potato, the juice that flows from it is not immediately poured. First, the potato mass is squeezed, some time is waited for the starch to settle to the bottom, and only after that the excess liquid is drained, and the starch is returned to the potato mass.
- Traditionally, potato for pancakes is ground on a grater. You can use kitchen appliances, but you should take care that the potatoes are not crushed too much, do not turn into a tender mash, resembling juice with pulp.
- Shredded potatoes can quickly darken on contact with air. To avoid this, it is mixed with onion puree.
- Fry potato pancakes with meat should be in a hot frying pan in a large amount of meat. If minced meat is used as a filling, it is necessary to form cakes from it in advance, as there will be no time for it during frying.
- Potato pancakes can be made with any meat, however, it is better to give preference to chicken or pork, since it takes more time to cook beef and it is less juicy. If you still chose it, then after roasting the pancakes, it is good to bake in the oven.
Cooking technology of pancakes can depend on the recipe, as they are made in various ways.
Potato pancakes with chicken meat
Composition:
- potatoes - 1 kg;
- chicken fillet - 0, 8 kg;
- onions - 100 g;
- chicken egg - 1 pc .;
- potato starch - 30 g;
- salt, seasonings - to taste;
- greens - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash chicken fillet, dry with a towel and chop with a knife into small pieces.
- Peel potatoes and grate them with onions or chop them with a blender.
- Squeeze out excess vegetable juice from the vegetable mass through gauze folded in several layers.
- Break an egg into a potato-onion mass, add starch, salt and pepper. Mix thoroughly.
- Finely chop the greens with a knife, put them together with the chicken fillet in a bowl with potato dough. Stir.
- Heat the vegetable oil in a pan, put the dough into it with a tablespoon. Cover the pan with a lid. Fry the pancakes on one side for about 5 minutes, until they become golden around the edges.
- Turn the pancakes to the other side and fry for 5 minutes on this side.
- Turn the pancakes again and then sweat them under the lid for another 5 minutes, reducing the heat.
Pancakes with chicken meat are tender and juicy. You can serve them with sour cream, ketchup or mushroom sauce.
Sorcerers stuffed with minced meat
Composition:
- potatoes - 1 kg;
- minced pork - 0, 4 kg;
- onions - 0, 2 kg;
- chicken egg - 2 pcs .;
- wheat flour - 60 g;
- salt, black pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Grate the potatoes on a fine grater, add salt, squeeze through gauze in 5 minutes. Let the juice settle; drain excess fluid; starch remaining on the bottom, pour back to the potatoes.
- Peel the onion and chop finely with a knife. Combine half the onions with potatoes.
- Salt and pepper the potato mass. Mix with eggs and flour. The result should be a homogeneous mass, without lumps.
- Place the second part of the onion in the minced meat. Add salt, pepper. Knead minced meat and make small lozenges out of it.
- Heat the butter to boil in a pan. Spoon the potato mass, flatten it with a spoon, put meat cakes on top, put another spoonful of potatoes on the stuffing.
- Roast under a lid over medium heat, turning over periodically for 20 minutes.
Many people like meat pancakes much more than traditional ones. Serve them, too, with sour cream. This dish is very satisfying, which should be considered when determining the size of servings.
Potato pancakes with meat, baked in pots
Composition:
- potatoes - 0.5 kg;
- onions - 0, 3 kg;
- pork pulp - 0, 4 kg;
- flour - 50 g;
- chicken egg - 1 pc .;
- butter - 50 g;
- sour cream - 100 ml;
- tomato paste - 50 ml;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peeled potatoes finely rub.
- Chop one onion in a blender, cut the rest of the onion into half rings.
- Mix the onions, chopped in a blender, with the potatoes, squeeze out excess juice from the vegetable mass.
- Add egg, flour, salt and pepper to vegetables. Mix thoroughly.
- Heat the vegetable oil in the pan and fry the pancakes in it until the crust is appetizing.
- Wash pork, dry with napkins, cut into small pieces, like beef stroganoff meat.
- In a clean skillet with a small amount of vegetable oil, fry the pork until golden brown.
- Add onions. Continue to fry until it acquires a golden hue.
- Mix sour cream with tomato paste, add salt and pepper. Pour the meat with this sauce and stew it in it for 5-10 minutes.
- Grease the pots with butter, put a small piece of butter on the bottom.
- At the bottom of the pots put on a layer of fritters, top with a couple of spoons of meat. Alternating layers, fill the pots.
- Put the pots in the oven and turn it on. After the temperature in it reaches 180 degrees, cook the pancakes for another 15 minutes.
Serve cooked pancakes cooked according to this recipe in the pots in which they were cooked with meat. Sprinkle greens on top of the dish.
Potato pancakes with sour cream - a tasty and satisfying dish, which is difficult to remain indifferent. At the same time prepare it is not so difficult.
