Description
Crispy, golden stuffed potato pancakes filled with a savory ground pork mixture, perfect for a comforting meal or appetizer. These pancakes combine grated Yukon gold potatoes and onion with a flavorful meat filling, pan-fried to perfection for a crispy exterior and tender inside.
Ingredients
Scale
Potato Pancake Mixture
- 1 1/2 lbs Yukon gold potatoes, peeled (5 to 6 medium potatoes)
- 1 medium onion, peeled
- 1 large egg
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream (plus more to serve)
- 1 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
Meat Filling
- 1/2 lb ground pork (or ground chicken or turkey)
- 1 Tbsp grated onion (reserved from above)
- 1/4 tsp salt
- Pinch of black pepper
Cooking Oil
- 3 Tbsp olive oil (or other cooking oil)
Instructions
- Grate Potatoes: Using the star grater side of a box grater, grate all peeled Yukon gold potatoes into a large bowl. Use a spoon to skim off and discard any excess liquid from the grated potatoes, approximately 1/3 cup.
- Grate Onion: Grate one medium peeled onion using the same grater without washing it. Reserve 1 tablespoon of the grated onion separately for the meat mixture.
- Mix Potato Batter: Into the bowl with grated potatoes and remaining onion, add one large egg, three tablespoons of flour, one tablespoon of sour cream, one teaspoon salt, and 1/8 teaspoon black pepper. Stir everything together until well combined and set the mixture aside.
- Prepare Meat Filling: In a separate medium bowl, combine half a pound of ground pork, reserved one tablespoon grated onion, 1/4 teaspoon salt, and a pinch of black pepper. Mix gently until just combined. Shape this mixture into sixteen thin patties about two inches in diameter and set aside.
- Cook Stuffed Pancakes: Heat a large non-stick pan over medium heat and add 2 to 3 tablespoons of olive oil. When the oil is hot, add one tablespoon of the potato mixture into the pan and flatten it slightly with the back of a spoon. Immediately place one meat patty on top, then cover the patty with another tablespoon of the potato mixture. Cook for about 4 minutes on each side until golden brown and cooked through. Remove the pancake to a paper towel-lined plate. Repeat with remaining ingredients, adding more oil as needed.
Notes
- Use safety gloves while grating potatoes to protect your hands.
- Removing excess liquid from grated potatoes helps achieve a crispier pancake.
- Variations: You can substitute ground pork with ground chicken or turkey as preferred.
- Serve with additional sour cream for extra creaminess.
- A large non-stick pan works best to prevent sticking and promote even cooking.
