Imagine biting into a crispy, golden-brown pancake that reveals a hidden treasure of savory, perfectly seasoned meat inside - that's exactly what these Eastern European Meat Stuffed Potato Pancakes deliver! This mouthwatering dish transforms humble ingredients into a culinary masterpiece that will transport your taste buds to a cozy kitchen in the heart of Eastern Europe. Whether you're looking to impress dinner guests or craving a hearty meal that combines crispy texture with rich, satisfying flavors, these potato pancakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Eastern European
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and grated
- 1 cup cooked ground meat
- 1 onion, finely chopped
- 1 egg
- 1/2 cup flour
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the potatoes by peeling and grating them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, egg, flour, salt, and pepper. Mix well to create a cohesive potato batter.
- Prepare the cooked ground meat by seasoning it with salt, pepper, and optional herbs like thyme or parsley. Ensure the meat is fully cooked and cooled slightly.
- Heat a large skillet or griddle over medium-high heat and add enough oil to coat the bottom of the pan generously.
- Take a portion of the potato mixture and flatten it into a thin pancake shape on your palm. Create a small indentation in the center and add a spoonful of cooked ground meat.
- Carefully fold the potato mixture around the meat, sealing it completely to create a stuffed pancake. Flatten gently to ensure even cooking.
- Carefully place the stuffed potato pancake in the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
- Remove the pancakes from the oil and drain on paper towels to remove excess oil. Repeat the process with remaining potato mixture and meat.
- Serve hot with a side of sour cream, applesauce, or a fresh herb garnish. These pancakes are best enjoyed immediately while crisp and warm.
Tips
- Moisture is the Enemy: When grating potatoes, always squeeze out as much liquid as possible using a clean kitchen towel. This ensures your pancakes will be crispy, not soggy.
- Temperature Control: Maintain a medium-high heat to achieve that perfect golden-brown exterior without burning. If the oil is too hot, the outside will burn while the inside remains undercooked.
- Meat Preparation Matters: Use pre-cooked, well-seasoned meat and let it cool slightly before stuffing to prevent the potato mixture from becoming too wet.
- Even Sizing: Try to make your pancakes uniform in size and thickness to ensure consistent cooking.
- Don't Overcrowd: Fry the pancakes in batches, giving each enough space in the pan to crisp up properly.
- Drain Excess Oil: Always let the pancakes rest on paper towels to absorb extra oil, keeping them crisp and not greasy.
- Serve Immediately: These pancakes are best enjoyed hot and fresh, so time your cooking to serve right away for maximum flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
