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Potato tortillas in a frying pan

Pan-Fried Potato Cakes

Savory potato-and-cheese cakes make a delicious snack. They're best eaten hot, since they contain cheese that melts when warm and firms up again when cold. They're wonderful with sour cream. It's best to make them with new potatoes, season permitting. If you like, you can add chopped fresh dill to the dough. They're simple to make and come out golden, fragrant, and appetizing!

sharlis

Recipe author

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Composition / ingredients

Servings:

Potatoes

500

Eggs

Flour

150

Hard cheese

Butter

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 33 % 13 g

Carbohydrates 53 % 21 g

218 kcal

GI: 48 / 0 / 52

Cooking method

Step 1:

Let's make the base for this dish — mashed potatoes. Peel, wash, and boil the potatoes in salted water until done. That takes about 20–25 minutes, depending on the size of the tubers. Drain off all the water, add the butter, and mash the potatoes. Transfer the mash to a bowl. Taste it for salt and add more if needed.
Step 2:

Crack the eggs into the bowl with the slightly cooled mashed potatoes and add the coarsely grated hard cheese. It's best to use farm eggs — then the dough takes on a rich yellow color and the finished dish tastes better.
Step 3:

Mix everything well with a spoon or fork. You should get a thick mixture.
Step 4:

Then add the sifted flour.
Step 5:

Knead the dough. The amount of flour may vary a little from what's in the recipe, since flour varies. Go by the feel: the dough should be the right consistency to form into balls. It shouldn't stick to your hands, but it shouldn't be too floury either.
Step 6:

This dough makes four small cakes, so eyeball it into 4 parts and roll each into a ball.
Step 7:

Pour vegetable oil into a pan and let it heat up. Then take a ball of dough, set it in the pan, and press it into a cake with a spoon — don't make it too thin; it should stay plump. Fry on one side over moderate heat for 4–5 minutes, until browned.
Step 8:

Flip it to the other side and fry for the same amount of time. Take the finished cake out of the pan and fry the other three.

It's important to sift the flour to aerate it. Then the cakes come out airy and rise well as they cook.
Be prepared to need more or less flour than the recipe states. Go by the desired dough consistency rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
Important! The wrong pan can ruin even the best recipe. For all the details on how to choose the perfect pan for different dishes, read here.
A simple, budget-friendly potato dish. Serve the cakes alongside a main course, or eat them on their own. Enjoy! Make them and give them a try — you won't regret it.