Meat-Filled Belarusian Potato Pancakes

Real, Belarusian, with meat, in a frying pan! To make potato pancakes with minced meat in a frying pan, you will need a minimum of ingredients. There is no need to add eggs or flour, since the potatoes have enough starch, thanks to which they keep their shape.
cook time: 2h
Ruby Colston
Meat-Filled Belarusian Potato Pancakes

Nutrition Facts (per serving)

178
Calories
12g
Fat
13g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Potato 2.2 kg
Bulb onions (large) 1 pc
Minced meat 600 g
Sunflower oil 1 cup

Recipe instructions

Step 1

Step 1
How to make pancakes with minced meat? Prepare all the necessary ingredients. Use minced meat from any meat you like. If you buy ready-made, take a high-quality one, without additives. But it’s better to make the minced meat yourself. I have pork and chicken. If the bulbs are small, take two. The more onions, the juicier and more tender the filling will be.

Step 2

Step 2
Start with minced meat. Peel the onion, rinse and chop with a knife as finely as possible. Draniki fry quickly, so the onions should have time to cook. Place the minced meat and onions into a deep bowl. Add salt and a little ground black pepper.

Step 3

Step 3
Knead the minced meat until smooth. It is most convenient to do this by hand.

Step 4

Step 4
Peel and rinse the potatoes. The color of potato pancakes depends on the potatoes — young ones turn out lighter, old ones turn out darker. In addition, the longer the grated potatoes sit, the darker the potato pancakes will be. Therefore, before you start peeling potatoes, prepare everything for frying. Conveniently place the bowl of minced meat not far from the stove, heat the frying pan with oil over low heat.

Step 5

Step 5
Grate the potatoes onto a fine grater. It is more convenient to do this in a food processor, especially if you are preparing a large portion of potato pancakes. Place the grated potatoes in a colander and, after stirring the potatoes lightly, drain off the excess liquid.

Step 6

Step 6
Donʼt rush to pour it out! Along with the water, the starch that the potato pancakes need to keep their shape and not fall apart when frying also went away. Carefully drain the water, leave the starch that has settled to the bottom, add it to the potatoes. Donʼt try to drain all the water. Itʼs okay if a little water goes back into the potatoes.

Step 7

Step 7
Add a little salt and mix well.

Step 8

Step 8
Turn the heat up to high under the frying pan. I fry pancakes at 8 out of 10. Place some potatoes in your palm, with a circle of minced meat on top.

Step 9

Step 9
Cover the top with a small layer of potatoes, enough to just cover the minced meat. Using the fingers of your other hand, carefully shape the potato pancake into a round shape and transfer it to the pan. If the potatoes release too much water, they need to be drained. To do this, place a tablespoon horizontally in a bowl and deepen it to the edges — excess water will gradually drain into it.

Step 10

Step 10
Fry potato pancakes over high heat on both sides until golden brown, 3-4 minutes on each side. Add oil as needed during the process.

Step 11

Step 11
If you want to remove excess oil from pancakes, place them from the pan on paper towels.

Additional rubrics

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