I think that I’m not a little bit crazy if I allow myself to say a few flattering words about potatoes.
She deserves it, because, most likely, there will not be such a person who would treat her negatively. Potatoes - this is the first adult food for babies, who with pleasure sponge, trying to understand its delicate taste.
French fries are the favorite food of schoolchildren, and not only that. And how many recipes exist in the culinary world, where the main ingredients are potatoes, it is simply impossible to list. It is added to soups, borscht, potatoes, cooked as a side dish for meat, added to a wide variety of salads, delicious, independent dishes are prepared from it, donuts and other sweets are baked. In short, without potatoes, we are nowhere and its right is considered the king of cooking.
Did you know that pancakes made from grated potatoes are popular not only in our domestic kitchens, but also abroad? True, the recipes for their preparation are slightly different from each other, but in the end we get almost the same dish. It doesn't matter where they serve you, whether in Ukraine, or in Russia, or maybe in Sweden or Israel - anyway, you will immediately guess that this is a pancake.
Today we will examine several recipes for cooking national pancakes with meat.
Recipe 1: Belarusian pancakes with meat
Ingredients Required:
- yellow potatoes - 1.5 kg;
- onions - 2 pcs .;
- minced meat - 300 g,
- salt and pepper.
Preparation:
Let's start, perhaps, with the preparation of minced meat, because grated potatoes tend to darken soon and take an unattractive look. So, if we have minced meat, that's great. If not, then grind the meat in the combine. Chop the onion into small cubes and add it to the stuffing. Add 0.5 tsp. ground pepper and a pinch of salt. Stir and beat against the wall like patties. If desired, you can also add some of your favorite spices to minced meat or chopped greens.
Peeled potatoes three on a fine terke. So pancakes will turn out more juicy than when they rub potatoes on a larger grater. Add only salt to potato porridge. No need to add pepper here! To make it easier for us to cook the pancakes in the pan, I recommend that you prepare not thick plugs of 2 cm in diameter from the mince.
Heat the pan, pour oil into it and let it warm up well. A tablespoon of the first batch of potato pancakes over the entire diameter of the pan. Now, with our hands on top, we will lay out our tortillas on top of the potatoes and again with a tablespoon we close the minced meat with grated potatoes.
Cover the pan with a frying pan and fry the pancakes on the fire below average. When the underside is browned, gently spatula overturn each and continue to fry under the lid. Put ready-made Belarusian draniki on a plate and serve with sour cream.
Recipe 2: Potato Pancakes
Ingredients Required:
- potatoes - 500 g;
- pork - 300 g;
- flour - 2 tbsp. l .;
- onions - 3 pcs .;
- chicken egg - 1 pc .;
- Tomato paste or ketchup - 2 tablespoons l .;
- pepper and salt; piece of butter, vegetable oil.
Preparation:
First, peel the potatoes and rub it on the terke. Mix the mass. Pay attention, if your potato has allocated a lot of liquid, then drain it a little bit, but not all of it! Add to potato 1-2 tbsp. flour, depending on the consistency of mashed potatoes and 1 egg. Another add a pinch of soda and salt. Add ground pepper as desired. All mix and quickly fry pancakes in a skillet in vegetable oil. Quickly because she did not have time to darken.
Finely chop the pork with a knife. Put on another pan with oil and fry. While she will be preparing, we will clean and chop the onions and add to the meat. Stir, add salt and pepper, and as soon as the onion is well-browned, add sour cream and ketchup to the pan. Stir, cover and simmer all together for another 5 minutes.
Now with a piece of butter we will grease our pots inside. Some also lower the small cube to the bottom of the pot. Now we will put our ruddy pancakes in the pots, pour the meat sauce on top, and cover with another layer of pancakes and so on up. The top layer should be from pancakes. Send the pots to the oven and cook for half an hour. Serve hot.
Recipe 3: chicken pancakes
Ingredients Required: - potatoes - 5 pcs .;
- chicken breast - 1 pc;
- eggs - 1-2 pieces;
- garlic cloves - 3 tooth .;
- mayonnaise - 2 tbsp. l .;
- Onions - 1 pc .; salt and spices.
Preparation:
For dranik better to take a large potato. It is more juicy and easier to grate. Salt the grated potatoes in a bowl and leave for a few minutes. Excess juice is better to drain. Add mayonnaise, egg, chopped onion and garlic to potatoes. Chicken fillet cut into thin plates, season with spices, salt and pepper and add to the potato mixture. Stir.
Heat the frying pan with oil and place the prepared mass. Gently spoon with a spoon and fry on both sides until appetizing crust appears. Serve hot pancakes with chicken meat to the table immediately hot, decorate with greens.
Recipe 4: pancakes with meat in the oven
Ingredients Required:
- potatoes - 800 g;
- minced meat - 250 g;
- hard cheese - 150 g;
- spices, egg and salt.
Preparation:
Peel the potatoes and rub them on a fine terke. On the grater, you also need to grate the cheese and add to the potato mass along with the egg, spices and salt. Mix well with a spoon.
To the minced meat, add salt and spices to taste and mix everything.
Preheat the oven. Be sure to grease the baking sheet with butter and spread out with a tablespoon half of the prepared potato paste. Top with the prepared mincemeat on each cake and immediately cover with a second layer of potato cakes. Cover with food foil and for 40 minutes send them to bake in the oven. Then remove the foil and zap
The finished dish can be served with sour cream or sauce, as well as to such a side dish as buckwheat, pasta or stewed cabbage.
Meat pancakes - secrets and tips from the best chefs
- For pancakes, pick up large tubers of crumbly potato varieties. First, it will be more convenient for you to grate them, and secondly, pancakes are more tender from crumbly potato varieties.
- If the potato has allocated a lot of juice, then it is better to drain a little. A large amount of juice requires a greater amount of flour, and as a result the dish will be heavy and not tender.
