Potato pancakes with meat filling: A surprising family delight

Potato pancakes with minced meat filling appear on my table relatively rarely, but every time they astonish the household. They can't get over how much deliciousness can be packed between layers of potato mass. I've already shared the recipe with all my friends.

This meal is substantial. One potato pancake is enough for a person with a solid appetite. This is due to the filling that fills the interior of the pancake - it is well-seasoned, juicy, full of aroma, and very meaty.

This is quite a labour-intensive dish, but it can surprise you because who expects a meat filling in a potato pancake? The insides of the pancakes can be filled with any stuffing, such as mushrooms. However, it's essential to ensure the filling is moisture-free (by pre-frying and evaporating mushrooms in a pan or mixing them with some breadcrumbs). A good solution might also be baking the pancakes in the oven after initial frying.

Potato pancakes with meat filling don't need any accompaniment. A solid bouquet of fresh salads is sufficient (a must!), and you can also add some sauce. However, the lighter the accompaniments, the better, as a fried potato pancake with a meat filling can already be heavy on the digestive system. Therefore, after such a meal, it's good to have a tea that aids digestion, such as verbena.

Ingredients:

• 1 kg of type C potatoes,
• 1 egg,
• 1-2 tablespoons of flour,
• 300 g of ground pork shoulder,
• 1 medium onion,
• 3 cloves of garlic,
• 1 teaspoon of thyme,
• 1 teaspoon of sweet ground paprika,
• 2 tablespoons of lemon juice,
• pepper, salt,
• oil for frying.

Preparation:

1.               
2. Peel the potatoes and grate them on a medium grater. Then, squeeze out the mass and place it on a fine sieve or cheesecloth to drain.
3. Next, mix the potato mass with the egg, salt, and pepper. Add lemon juice and some of the starch that remains at the bottom of the bowl with the water from the potatoes.
4. Mix everything. Then add 1-2 tablespoons of flour if necessary to achieve consistency.
5. Chop the onion and fry. When it becomes translucent, add the garlic and press it through a press. After a few minutes of frying, set everything aside to cool.
6. Season the ground meat with thyme, ground paprika, salt, and pepper. Add the onion with garlic. Thoroughly mix the meat mass.
7. Fry the potato pancakes in heated oil. Place a bit of meat filling in the middle of the frying potato mass. Then, cover the meat layer with a portion of the potato batter, gently pressing the edges so that the filling does not spill out.
8. Fry the pancakes on medium heat on both sides until they are golden brown, and the meat inside is cooked.
9. Place the potato pancakes on a plate lined with paper towels.