Potato pancakes recipe with meat. Classic potato pancakes recipe with meat

Clean and wash the potatoes

We cut the potatoes and onions so that they can be passed through a meat grinder. We pass the onions and potatoes through a meat grinder (potatoes passed through a meat grinder turn out much more tender than when grated).

Add two eggs, salt and pepper to taste.

Add flour here (6 tablespoons, but less is possible).

Mix everything very thoroughly until it has a homogeneous consistency.

Pour oil into a frying pan.

Spread the resulting dough with a tablespoon (carefully so that the oil does not splatter).

And fry the potato pancakes on both sides until golden brown.

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Wednesday, June 14, 2020 18:00 + to quote book

This simple and very tasty dish has many names - in Ukraine - pancakes, in Belarus - pancakes, in some regions of Ukraine - teruns, or, more simply, - pancakes made from raw potatoes.

Draniki are very easy to prepare, but to make them tasty, you need to try a little and know a few secrets.

Delicious pancakes are ruddy, fluffy potato pancakes, crispy on the outside and tender on the inside. The same principle is used for zucchini rolls in batter - crispy crust and tender center. Mmmmm...

They are usually served with sour cream, mushroom sauce or minced meat. Potato pancakes also go well with such a spicy appetizer as Korean cabbage rolls. even on the holiday table. And also together with a chicken roll in a bag, you will get a complete lunch.

The dough darkens, to avoid this, grate the potatoes or pass them through a meat grinder last, when the rest of the ingredients have already been prepared.
Deruns sometimes turn out thin and watery. To prevent this from happening,

you need, firstly, to squeeze out some of the potato juice; some people try to add more flour to thicken the dough. I categorically do not recommend doing this - the taste will deteriorate greatly, and the potato pancakes themselves will seem “rubbery”. In general, flour should be added to a minimum (for 1 kg of potatoes - no more than 2 tablespoons of flour).
And one more secret of making potato pancakes, without knowing which you can reduce all previous efforts to nothing. Deruns need to be fried in a hot frying pan until crispy. If you put the dough for potato pancakes in a cold frying pan, you get something with the taste of burnt boiled potatoes, and has nothing to do with real potato pancakes.

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Potatoes – 1 kg
Onions – 2-3 pcs.
Egg – 2 pcs.
Flour – 1-2 tbsp.
Garlic – 1-2 cloves
Sour cream or milk - 1 tbsp.
Salt, ground black pepper - to taste

Beat eggs with salt and pepper, add garlic, passed through a garlic press or grated on a fine grater.

We pass the onion through a meat grinder with the smallest holes or three on a fine grater, and we also chop the potatoes.

Squeeze out the juice and drain, and quickly mix the potatoes with onions.

If the consistency of the dough suits you (the potato pancakes should not “spread” when placed in a frying pan), you do not need to add flour. I’ll add on my own that I put 1 tbsp per 1 kg of potatoes. spoon of flour. Mom’s potato pancakes are not friendly with flour at all, she does it a little differently - she pours the potato juice into a separate bowl, when the starch settles to the bottom, drains the liquid, and adds the starch to the dough to get an even crispier crust.

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Now that the dough for potato pancakes is ready, you need to warm up a frying pan with vegetable oil or lard, onto which we place our potato pancakes - potato pancakes.

Fry in a hot frying pan on both sides, do not cover with a lid, but at the same time I spread the dough not with a tablespoon, but with a dessert spoon, i.e. potato pancakes are medium in size. Then I put them on a napkin to remove fat and serve with sour cream.

True, usually, for me, the process of serving potato pancakes ends at the stage of laying them out on a napkin. At the same time, the male population of our family stands nearby with a jar of sour cream in impatient hands. The deruns disappear. before it even gets to the plate. To all my comments that it is advisable to eat at the table, they smile guiltily, but with a new batch of potato pancakes the same thing is repeated.

The story with potato pancakes is almost over, I just want to add that if you want to make them larger, spoon out the dough with a tablespoon. But, in this case, after frying the potato pancakes until golden brown on one side, turn them over and, reducing the heat, cover with a lid for 4-5 minutes, otherwise, in the middle, the potato pancakes will be raw.

In western Ukraine they make potato pancakes. the size of a whole frying pan, fry. like pancakes. Then the filling is laid out on one side (mushrooms, meat, feta cheese...), and a mesh of sour cream is made on top. The dish is called in the singular – “Derun with mushrooms”, Derun with meat.”

Bon appetit, I wish you to prepare potato pancakes, and I hope there are no questions left about how to prepare them deliciously.

Anton, I can say from experience: they turn out raw if you haven’t squeezed out the potato juice, if the frying pan is not heated up enough, and if you make the potato pancakes very large. I don’t chop the potatoes into strips (the taste changes and my family doesn’t welcome this option), but chop them in a meat grinder with (grid openings of minimum diameter (Try to heat up the frying pan better and lay out the potato pancakes with a dessert spoon.

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Wonderful site, thank you very much Elena! My family loves potato pancakes, sometimes I add finely chopped herbs and a little carrot grated on the middle side, they make very cheerful and tasty pancakes.

Thank you, Evgenia, for your feedback about the site, it’s very nice and motivating. Sometimes I also play around with carrots and herbs, I love dill. But, unfortunately, only I love. Therefore, most often I cook pancakes traditionally.

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Do you like potatoes? Then you definitely need to know how to cook delicious potato pancakes. This is one of the classic recipes for tender and crispy potato pancakes that the whole family will love.

Sorcerers or potato pancakes with minced meat

Before giving the recipe for potato pancakes, I would like to tell you about a few secrets of making beautiful, aromatic and tasty pancakes:

In order for the potato pancakes to turn out fluffy and not spread all over the pan, you should first squeeze out a small part of the juice from the grated potatoes;
To get a golden brown crust, you shouldn’t skimp on the oil and you need to heat it up properly;
Flour makes potato pancakes denser, so add a minimal amount of flour, you can even replace it with semolina;
In order for the minced meat inside the potato pancakes to remain juicy, add a small amount of milk or cream to it

To prepare potato pancakes with meat, it is best to use mixed minced pork and beef, or use chicken, which will give you a more delicate taste.

During fasting or dieting, you can replace minced meat with a filling of mushrooms or vegetables, which will first need to be stewed or fried.

So, let's start preparing delicious hearty pancakes stuffed with minced meat.

To prepare, you need to prepare the following ingredients:

Potatoes - 700 grams,
Onions – 1-2 pieces,
Chicken egg - 2 pieces,
Sour cream – 2 tbsp. spoons,
Wheat flour – 3 tbsp. spoons,
Minced meat (mixed) – 400 grams,
Milk – 1/3 cup for minced meat,
Bread (for minced meat) – 3 pieces (optional),
Ground black pepper and salt to taste,
Vegetable oil for frying.

First, pour warm milk over the white bread and let it soak. Then squeeze it lightly and pass it through a meat grinder along with onions and meat. The minced meat needs to be minced a couple of times to make the filling more tender.

Add salt and ground black pepper to the minced meat to taste. Mix everything thoroughly.

Next, you need to peel the potatoes and grate them on a medium grater. Then squeeze out the released potato juice, which contains a large amount of starch, and add eggs, a couple of tablespoons of sour cream, flour, salt and ground black pepper to taste. Mix the potato mixture.

Place a frying pan on the fire and pour vegetable oil (odorless) into it and heat it up. Roll small balls from the prepared minced meat and press them lightly into small flat cakes. This way it will be more convenient to place the minced meat filling on the potato pancake.

Using a large spoon, spread the potato mixture onto the frying pan in the form of small pancakes. Then we place the minced cake on top of the potato mixture. Cover the top of the meat with a new layer of potato mixture, carefully leveling it so that it covers the entire filling. Fry the potato pancakes on one side over medium heat until they acquire a beautiful golden color.

Next, turn the potato pancakes over and fry on the other side over low heat, while it is advisable to cover the pan with a lid.

Serve the sorcerers with sour cream or any sauce.

You can also bake potato pancakes in the oven, which will make a rather interesting dish for lunch or dinner.

New in blogs

Hello everyone!!!..

Draniki with meat (yak savory!) is an original dish of our Belarusian cuisine, which undoubtedly reflects the well-known love of Belarusians for bulba (potatoes). It’s not for nothing that they call us Bulbash. Ingredients available to everyone allow us to prepare a simple and satisfying(!) dish. Potato pancakes are delicious on their own, but in combination with meat filling they become special... And also with sour cream!!!.. (damn, I gave it away!)

I suggest you cook it for everyone...You will definitely lick your fingers, and maybe not just your fingers...Please your family and your loved ones...)))

By the way...These are not sorcerers, as is commonly thought...

Musya, I am keeping my promise about the recipe.. I only require one thing from you... a report on the work done and the feelings that my husband experienced while eating this dish..

So let's get started..

what we have at the “input”:

potatoes - 1 kg
onions - 200-250 gr
eggs - 3 pcs
minced meat - 200 gr
salt, pepper, spices...

************************************************************************************************************************************

Now let’s begin the procedure of turning potatoes into delicious pancakes...)))

I do it in a food processor... If someone doesn’t have this machine, you’ll have to remember the old-fashioned method... That is, turn to a grater...

We pass the bulb through a fine grater of the combine, alternating with the onion... This is so that our shingles do not darken...

Place the pureed mass in a colander or sieve to drain excess liquid... This is abavyazkova (required).. While the liquid is draining, we prepare the filling for our potato pancakes..

I had minced chicken with bacon...But this is not important...You can use any minced meat to your taste...including here mushrooms and boiled eggs...They say that you can also use minced fish...But I still haven’t achieved such a “feat” I decided..)))

Add the egg and seasonings to the minced meat, as well as finely chopped onion and starch, which we still have after decanting (what a word!)..

I run the onions through a food processor.. Why?.. Yes, so that our minced meat is more juicy.. aha!!!..

Mix everything thoroughly...

So, the filling is ready...

Let's return to our pureed bulba...

We drain the excess liquid, leaving the starch...which we will then add to the potato mass...

We also refine our future potato pancakes... We add spices, eggs and ground black pepper... I try to do this in moderation... without fanaticism...)))

On a hot frying pan we place the potato mixture in the form of flat cakes... On these very flat cakes we put a spoon (I have a dessert spoon) of meat filling...

Cover the top with potato mixture again.

Fry until golden brown and turn...

And here comes the most interesting...

Now...if there are really hungry people nearby...serve it straight to the table...It looks something like this...But until the second plate..)))

But now I’ll make a digression here and tell you about some more methods of preparing potato pancakes... Although in my everyday life there are only two of them... But they are proven by both time and.. stomachs..)))

My mother prepared this dish a little differently... She didn’t bother with the meat flatbreads, but immediately put the minced meat in mashed potatoes... Well, everything was to taste... in terms of spices and seasonings... She fried it and immediately served it to the table.. Velmi was delicious!...I mean delicious!..)))

The second option was this...Fried potato pancakes were placed on the edge in a duck pot...Sour cream was gently poured on top and placed in the oven for spiritual languor...for 20-30 minutes..

I do the same with my stuffed potato pancakes, if time and the absence of sufferers allows me to swallow it straight from the frying pan...

There is another option... Potato pancakes are fried on both sides.. Then the finished potato pancakes are put in a duck casserole, goose casserole, chicken coop, greased with oil... But at the same time they are transferred with minced meat or any other filling... And also in the oven for 15-20 minutes.. That is until the minced meat is ready...

This is how things are with us with potato pancakes...And how is it with you?..

Although we can talk for a long time about the topic of bulba and dishes prepared from it, and especially raw grated ones... and tasty... and satisfying...

Here you can be offered grandma, comas, hoofs, pyzys and much more...

In the meantime, everyone, bon appetit!!!...))))))))))))

Ending..

??????????

Pysy.. The girls and I have already had a bit of fun here.. so don’t blame me..)))

In general, God bless me!!!

LiveInternetLiveInternet

This simple and very tasty dish has many names - in Ukraine - pancakes, in Belarus - pancakes, in some regions of Ukraine - teruns, or, more simply, - pancakes made from raw potatoes.

Draniki are very easy to prepare, but to make them tasty, you need to try a little and know a few secrets.

The dough darkens, to avoid this, grate the potatoes or pass them through a meat grinder last, when the rest of the ingredients have already been prepared.
Deruns sometimes turn out thin and watery. To prevent this from happening, you need, firstly, to squeeze out some of the potato juice; some people try to add more flour to thicken the dough. I categorically do not recommend doing this - the taste will deteriorate greatly, and the potato pancakes themselves will seem “rubbery”. In general, flour should be added to a minimum (for 1 kg of potatoes - no more than 2 tablespoons of flour).
And one more secret of making potato pancakes, without knowing which you can reduce all previous efforts to nothing. Deruns need to be fried in a hot frying pan until crispy. If you put the dough for potato pancakes in a cold frying pan, you get something with the taste of burnt boiled potatoes, and has nothing to do with real potato pancakes.

Potatoes – 1 kg
Onions – 2-3 pcs.
Egg – 2 pcs.
Flour – 1-2 tbsp.
Garlic – 1-2 cloves
Sour cream or milk - 1 tbsp.
Salt, ground black pepper - to taste

Beat eggs with salt and pepper, add garlic, passed through a garlic press or grated on a fine grater.

We pass the onion through a meat grinder with the smallest holes or three on a fine grater, and we also chop the potatoes.

Squeeze out the juice and drain, and quickly mix the potatoes with onions.

Next, to be completely sure that the dough will not darken, add a little sour cream or milk to the mixture of onions and potatoes.

Now that the dough for potato pancakes is ready, you need to warm up a frying pan with vegetable oil or lard, onto which we place our potato pancakes - potato pancakes.

Bon appetit, I wish you to prepare potato pancakes, and I hope there are no questions left about how to prepare them deliciously.

Cooking process

Making potato pancakes with meat in the oven is no more difficult than making them in a frying pan. We'll start by peeling and rinsing the potatoes thoroughly. Then grate it and squeeze out the excess juice. We also grind the cheese using a grater and mix it with the resulting potato mass. Add egg, spices and salt. Mix well. Place the minced meat in a separate bowl, add spices and mix. Grease a baking sheet with oil and turn on the oven at 200 degrees. While we are forming our future pancakes from potatoes and meat, the oven will just warm up to the required temperature. So, from the prepared potato mass we make paired medium-sized flatbreads. Place half of this amount on a baking sheet. Add a small amount of minced meat and a second flatbread on top. Cover the pan with potato pancakes with foil and place in the oven. We bake our dish for about half an hour. Then remove the foil, reduce the temperature to 150 degrees and cook for another twenty minutes. Potato pancakes should be served hot with sour cream and herbs. Enjoy your meal!