POTATO PANCAKES WITH MEAT FILLING

October 06, 2019
Potato Pancakes created with finely grated raw potatoes and onions ar such a treat. They're golden and crisp on the skin then tender they only soften in your mouth.

You can build the potato pancakes while not the meat (you’ll have double the quantity of pancakes), and that’s what I sometimes do, however adding meat can guarantee a hearty meal with macromolecule. 

POTATO PANCAKES WITH MEAT FILLING

The oldest technique for these pancakes is to use the tiniest setting on a box kitchen utensil. This is often what I value more highly to use.

Not solely is that the addition of onion within the potato pancakes delicious, however the onion helps to stay the potatoes from browning too quickly.

POTATO PANCAKES WITH MEAT FILLING

INGREDIENTS :
Potato Pancakes:

  • 1 egg
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons sour cream
  • 2 1/2 lbs Yukon Gold potatoes (about 6 large)
  • 1 small onion or half of a large onion
  • 3/4 – 1 tsp tsp salt
  • 1/8 tsp freshly ground black pepper
  • sunflower oil (for frying the pancakes)

Meat Filling:

  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 lb ground pork (or any other ground meat that you like)
  • 1 small onion (finely grated or half of a large onion)
  • 2 Tablespoons water
  • other seasonings (herbs or spices, optional)

INSTRUCTIONS :

  1. Grate the potatoes and onion on the finest holes of a box grater, or use a food processor to pulse the potatoes and onions until they are a fine consistency.
  2. Use a spoon to get rid of most of the excess liquid that will pool at the top of the pancake batter. Don't get rid of all the liquid, keeping some of it, so the potato batter isn't too dry. This will make it easier to spread out in the skillet. If there is too much liquid, the potato pancakes will sizzle and spit a lot more when fried.
  3. Add the egg, flour, sour cream, salt and ground black pepper to the bowl with the potatoes and onions, mixing to combine.
  4. Meanwhile, add the grated onion, salt, ground black pepper and water to the meat and mix together in a bowl and set aside. (I use half of a large onion in the potato pancake batter and grate the remaining half into the meat.) You can also add any of your favorite spices, herbs and seasonings to the meat for extra flavor.
  5. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.
  6. Cook on medium high heat until golden on both sides, about 2-3 minutes per side. If you are making Potato Pancakes without the filling, you should get 20-24 pancakes out of this amount of batter.
  7. For the meat filled potato pancakes, shape 1-2 Tablespoons of meat filling into a patty and place on top of the potato pancakes. The meat patty should be thin, so that it cooks through quickly. Using damp hands helps the meat mixture not to stick to your hands too much. Spoon more potato batter over the meat, covering it completely.
  8. Cook on medium heat for 4-6 minutes per side. You will have about 12 meat filled potato pancakes.
  9. Serve with butter, sour cream or applesauce. Potato pancakes are best served fresh, not made in advance.
Potato Pancakes created with finely grated raw potatoes and onions ar such a treat. They're golden and crisp on the skin then tender they only soften in your mouth.

You can build the potato pancakes while not the meat (you’ll have double the quantity of pancakes), and that’s what I sometimes do, however adding meat can guarantee a hearty meal with macromolecule. 

POTATO PANCAKES WITH MEAT FILLING

The oldest technique for these pancakes is to use the tiniest setting on a box kitchen utensil. This is often what I value more highly to use.

Not solely is that the addition of onion within the potato pancakes delicious, however the onion helps to stay the potatoes from browning too quickly.

POTATO PANCAKES WITH MEAT FILLING

INGREDIENTS :
Potato Pancakes:

  • 1 egg
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons sour cream
  • 2 1/2 lbs Yukon Gold potatoes (about 6 large)
  • 1 small onion or half of a large onion
  • 3/4 – 1 tsp tsp salt
  • 1/8 tsp freshly ground black pepper
  • sunflower oil (for frying the pancakes)

Meat Filling:

  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 lb ground pork (or any other ground meat that you like)
  • 1 small onion (finely grated or half of a large onion)
  • 2 Tablespoons water
  • other seasonings (herbs or spices, optional)

INSTRUCTIONS :

  1. Grate the potatoes and onion on the finest holes of a box grater, or use a food processor to pulse the potatoes and onions until they are a fine consistency.
  2. Use a spoon to get rid of most of the excess liquid that will pool at the top of the pancake batter. Don't get rid of all the liquid, keeping some of it, so the potato batter isn't too dry. This will make it easier to spread out in the skillet. If there is too much liquid, the potato pancakes will sizzle and spit a lot more when fried.
  3. Add the egg, flour, sour cream, salt and ground black pepper to the bowl with the potatoes and onions, mixing to combine.
  4. Meanwhile, add the grated onion, salt, ground black pepper and water to the meat and mix together in a bowl and set aside. (I use half of a large onion in the potato pancake batter and grate the remaining half into the meat.) You can also add any of your favorite spices, herbs and seasonings to the meat for extra flavor.
  5. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.
  6. Cook on medium high heat until golden on both sides, about 2-3 minutes per side. If you are making Potato Pancakes without the filling, you should get 20-24 pancakes out of this amount of batter.
  7. For the meat filled potato pancakes, shape 1-2 Tablespoons of meat filling into a patty and place on top of the potato pancakes. The meat patty should be thin, so that it cooks through quickly. Using damp hands helps the meat mixture not to stick to your hands too much. Spoon more potato batter over the meat, covering it completely.
  8. Cook on medium heat for 4-6 minutes per side. You will have about 12 meat filled potato pancakes.
  9. Serve with butter, sour cream or applesauce. Potato pancakes are best served fresh, not made in advance.
Potato Pancakes created with finely grated raw potatoes and onions ar such a treat. They're golden and crisp on the skin then tender they only soften in your mouth.

You can build the potato pancakes while not the meat (you’ll have double the quantity of pancakes), and that’s what I sometimes do, however adding meat can guarantee a hearty meal with macromolecule. 

POTATO PANCAKES WITH MEAT FILLING

The oldest technique for these pancakes is to use the tiniest setting on a box kitchen utensil. This is often what I value more highly to use.

Not solely is that the addition of onion within the potato pancakes delicious, however the onion helps to stay the potatoes from browning too quickly.

POTATO PANCAKES WITH MEAT FILLING

INGREDIENTS :
Potato Pancakes:

  • 1 egg
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons sour cream
  • 2 1/2 lbs Yukon Gold potatoes (about 6 large)
  • 1 small onion or half of a large onion
  • 3/4 – 1 tsp tsp salt
  • 1/8 tsp freshly ground black pepper
  • sunflower oil (for frying the pancakes)

Meat Filling:

  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 lb ground pork (or any other ground meat that you like)
  • 1 small onion (finely grated or half of a large onion)
  • 2 Tablespoons water
  • other seasonings (herbs or spices, optional)

INSTRUCTIONS :

  1. Grate the potatoes and onion on the finest holes of a box grater, or use a food processor to pulse the potatoes and onions until they are a fine consistency.
  2. Use a spoon to get rid of most of the excess liquid that will pool at the top of the pancake batter. Don't get rid of all the liquid, keeping some of it, so the potato batter isn't too dry. This will make it easier to spread out in the skillet. If there is too much liquid, the potato pancakes will sizzle and spit a lot more when fried.
  3. Add the egg, flour, sour cream, salt and ground black pepper to the bowl with the potatoes and onions, mixing to combine.
  4. Meanwhile, add the grated onion, salt, ground black pepper and water to the meat and mix together in a bowl and set aside. (I use half of a large onion in the potato pancake batter and grate the remaining half into the meat.) You can also add any of your favorite spices, herbs and seasonings to the meat for extra flavor.
  5. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.
  6. Cook on medium high heat until golden on both sides, about 2-3 minutes per side. If you are making Potato Pancakes without the filling, you should get 20-24 pancakes out of this amount of batter.
  7. For the meat filled potato pancakes, shape 1-2 Tablespoons of meat filling into a patty and place on top of the potato pancakes. The meat patty should be thin, so that it cooks through quickly. Using damp hands helps the meat mixture not to stick to your hands too much. Spoon more potato batter over the meat, covering it completely.
  8. Cook on medium heat for 4-6 minutes per side. You will have about 12 meat filled potato pancakes.
  9. Serve with butter, sour cream or applesauce. Potato pancakes are best served fresh, not made in advance.

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