Potato Pancakes with Meat Filling

If you love pancakes, potatoes, and pork, youve stumbled upon the perfect recipe for you. If you also enjoy sour cream, youve hit the nail on the head. Draniki, Belarusian potato pancakes with meat filling, are traditionally served with a dollop of sour cream.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Filling

  • 230 g Meat, beef, ground

  • 0.25 teaspoons Salt, table

  • pieces Spices, pepper, black

  • 5 pieces Potatoes, white

  • 1 piece Onion, raw

  • 1 piece Egg, fresh

  • 3 spoons Wheat flour, white, multi-purpose

  • 1 spoon Sour cream

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • pieces Oil, vegetable oil, canola

  • pieces Sour cream

Steps

  1. Peel, clean, and wash the potatoes. Grate them as finely as possible into a bowl (use a star-shaped cheese grater). The texture should resemble apple sauce. Remove one tablespoon of the liquid that has been released from the potatoes during grating. Grate the onion into the same bowl and set aside one tablespoon of the mixture to mix into the ground meat later. Add the egg, sour cream, flour, salt, and pepper, and mix everything well to form a uniform mixture.

  2. In another bowl, add the meat and mix it with the reserved grated onion, salt, and pepper. Divide the meat mixture into 16 parts and shape them into thin patties, placing them on a clean work surface.

  3. Heat a larger pan on the stove and add 2 to 3 tablespoons of oil. Once the oil is hot, use a spoon to place mounds of the potato mixture into the pan. For each pancake, take a heaping tablespoon of the mixture and flatten it into as even a pancake as possible using the back of the spoon. You can cook multiple pancakes at once, depending on the size of the pan. Place a meat patty on each pancake and cover it with another spoonful of the potato mixture.

  4. Cook the pancakes over medium heat. When the bottom side turns a nice golden brown, carefully flip them with a spatula and cook the other side (about 4 minutes per side). Once cooked, remove the pancakes from the pan and place them on a plate lined with paper towels. Repeat the process until all the ingredients are used.

  5. Stack the warm pancakes on a larger plate or platter and serve them with sour cream, either in a separate bowl or dolloped directly onto the pancakes.

Nutrition Information (Per 100g)

  • Calories: 106.97 kcal
  • Fat: 3.74 g
    • Saturated Fat: 1.36 g
  • Carbohydrates: 12.38 g
    • Sugars: 0.95 g
  • Protein: 4.22 g
  • Fiber: 1.43 g

Advice

Potatoes and onions can be finely chopped in a multipurpose grater or electric chopper. Before adding the potato mixture to the pan, mix it well, as the liquid tends to separate from the other ingredients.