In search of interesting ideas for preparing the next culinary masterpiece, you just need to remember long-known recipes. Draniki, a national Belarusian dish usually prepared from potatoes, could be such an inspiration. But you can also make potato pancakes from cabbage, which have a unique taste.

This product is known for its benefits due to its saturation with vitamins and fiber. You can enjoy this dish at any time of the day or year, because cabbage can be purchased both in summer and winter, and its cost in any season will be relatively low.

This dish is very similar to vegetable pancakes, because it is prepared in a similar way.

With pepper

This is another very healthy vegetable. Its “duet” with cabbage is often used for other dishes, since their flavor combination is very successful.

Products:

• White cabbage – small head;
• Bell pepper – 1 pc.;
• Starch - 2 tbsp. l.;
• Egg – 2 pcs.;
• Flour – 4 tbsp. l.;
• Onion – 1 pc.;
• Spices;
• Greenery;
• Vegetable oil.

Preparation:

1. If the head of cabbage is quite large, for potato pancakes made from white cabbage, you need to take half the head;
2. Finely chop the vegetable, add a little salt, grind, at the same time releasing excess juice. It needs to be drained so that the dish does not turn out watery;
3. We also finely chop the pepper and onion and add it to the cabbage. To these ingredients we add chopped herbs and pre-boiled eggs. Add spices to the mixture, stir;
4. Next you need to add starch and flour to the composition. There is no need to immediately add them in the quantities indicated in the recipe. The exact quantity of these components depends on their quality. Therefore, we add them gradually, constantly mixing all the ingredients and monitoring the consistency of the mixture. It should be approximately the consistency of pancake batter;
5. Heat a frying pan with oil and you can start frying cabbage pancakes. Scoop the mixture with a spoon. If you have prepared the dough correctly, it will not spread, but will immediately set in hot oil;
6. When you see a golden brown crust on one side, turn the pancakes over and wait for it to form on the other side;
7. The dish can be served at the table in a “duet” with sour cream.

With cheese

This product can make, perhaps, any dish tastier.

We will need:

• Cabbage – 0.4 kg;
• Flour – 5 tbsp. l.;
• Eggs – 2 pcs.;
• Garlic – 3 cloves;
• Greenery;
• Carrots – 1 pc.;
• Cheese – 150 g;
• Onion – 1 pc.;
• Spices;
• Vegetable oil.

Cooking:

1. You can use both young and old cabbage. The main thing is that you need to finely chop it and let the juice drain, after grinding the vegetable with salt;
2. Next, chop the carrots (on a grater), garlic and onions (with a knife). The greens also need to be finely chopped and added to the other ingredients from which we will make vegetable pancakes;
3. Now beat in the eggs, add the necessary spices, flour, and mix well. You can also add grated cheese here, but because of it, when frying, the potato pancakes can stick to the pan, so for now you just need to grate it into a separate bowl;
4. Let the frying pan with the oil in it heat up well, take the dough with a spoon, fry it until golden brown on one side, turn it over;
5. Now, on the already browned side, while the second side is frying, spread the cheese. When the second side is browned, you can cover the dish with a lid for a minute so that the cheese melts better;
6. It is better to place pancakes in a colander or napkin - you need to let the oil drain;
7. You can serve them with sour cream.

With mushrooms

Another unique combination of seemingly ordinary products. Here's how to make delicious pancakes from them.

Products:

• Cabbage – 0.5 kg;
• Eggs – 2 pcs.;
• Sour cream – 2 tbsp. l.;
• Spices;
• Onion – 1 pc.;
• Marinated champignons – 200 g;
• Flour – 4 tbsp. l.

Cooking:

1. You can take mushrooms not pickled, but raw (400 g) and boil them yourself in spices. To do this, cut 2 cloves of garlic into quarters and add them to the pan with the mushrooms and water (it should cover them). Here we also put a couple of sprigs of cloves, a few peppercorns, sugar (1 tbsp.), the same amount of salt and vinegar. You can add any other spices to taste;
2. You need to cook the mushrooms for about 15 minutes after boiling. They should change color and become darker. Champignons according to this recipe will turn out no worse than store-bought ones;
3. When they have cooled, you can start preparing the tender vegetable pancakes themselves;
4. Shred the cabbage, cut the mushrooms into small pieces;
5. Before adding the onion to the dish, you can fry it a little until transparent, after chopping it;
6. We combine all the ingredients, add raw eggs and flour to them. Add spices and stir everything well;
7. Next, fry the dough on both sides in hot oil;
8. If desired, you can add herbs to the dish to make it even more aromatic, or sprinkle it on the prepared dish.

With potato

Thanks to this ingredient, the dish will become more satisfying and similar to regular pancakes.

As for the list of necessary products, you can use the same set as for the cheese dish. The only exception is that we don’t need cheese for potato pancakes with cabbage according to this recipe, and we will replace it with potatoes.

Cooking:

1. We wash the greens and let them dry;
2. Meanwhile, chop the cabbage, peel the potatoes, wash them, and chop them using a grater. Do not rush to combine potatoes with other products - they will give juice. Place the vegetable in a colander, let the first one drain, and when you transfer it to a common container, additionally squeeze the potatoes with your hands. This also applies to cabbage;
3. Peel, wash and chop onions, garlic and carrots;
4. In a separate container, beat the salt with the eggs, pour the mixture into the bowl where the other ingredients are already located. Add spices, herbs, mix everything well;
5. Heat the frying pan, spoon the dough onto it and fry it;
6. Please note that this should be done over medium heat, but not high. Otherwise, the cabbage and potato pancakes prepared according to this recipe will burn, and the potatoes will not have time to be completely processed. Also, cover the dish with a lid while frying.

How to cook cabbage pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Cabbage pancakes pork cutlet on the bone

Contents [Show]

Ingredients:

Fresh white cabbage - 500 g, Onion - 2 pcs. Garlic - 1 clove. Egg - 3 pcs. Flour - approximately 200 g, Salt, pepper - to taste, Vegetable oil for frying, Sour cream or mayonnaise - for serving.

Cooking process:

Delicious cabbage pancakes are a recipe that can be used both as a separate dish and as a side dish for meat. Everyone can cook it, and as a result you will get an original and appetizing dish.

Ingredients

• White cabbage
• Eggs - 1-2 pcs.
• Flour - 2 tbsp. spoons
• Pepper (multi-colored)
• Garlic
• Any greens
• Spices (salt, ground black pepper)

Preparation

Finely chop the cabbage. We knead it a little with our hands so that it gives juice. Drain the juice. Add chopped onion, bell pepper, herbs, garlic, salt. Mix. Add eggs and a couple of tablespoons of flour to the mixture and mix.

We form potato pancakes from the resulting minced meat with our hands, squeezing out the excess juice. Place in a frying pan on heated oil. Fry on both sides until golden brown. Remove from heat and place on plates. Serve with sour cream!

Bon appetit!

Source

Welcome everyone to the blog about cooking simple and delicious food. 🙂 In an amazing way, I came up with a culinary impromptu, the result of which I liked so much that I decided to put it in my cookbook. I advise you to prepare simple cabbage pancakes, which can be eaten even during Lent. 😉

Let's take:

• 4 medium potatoes;
• vegetable oil for frying;
• spices.

As always, I use my favorite vegetable grater to finely chop the cabbage. If your skill allows you to do this with a regular knife, cool. I definitely can't do that. 😀

Speaking of proportions:

: there should be a little more potatoes than the cabbage that you have already mashed (after this action the cabbage will become smaller in volume 😉)

No need to drain the juice!

Fry over medium heat, turning over only when the bottom is well browned. If you rush and turn it over earlier, it will be difficult to maintain the shape of the cabbage pancake (look at the photo, the pancake on the right was turned over too early and part of it collapsed a little 😳).

That's all, actually.

cabbage pancakes goes well with any cereal or pasta. 😉

Have a nice and satisfying day! 🙂

By
Published: 2017-06-26
Total time: 20 min

Calories per serving:
Fat per serving: Ingredients: Thinly-sliced ​​white cabbage, potatoes, vegetable oil for frying
Price:

Delicious cabbage pancakes that can be eaten during Lent...

Did you like the recipe? Share it with your friends!

10 minutes .

Fry them until golden, almost brown on both sides, periodically turning them from side to side for more even frying. Then we transfer the finished potato pancakes to a paper kitchen towel and give the paper the opportunity to absorb excess fat. Fry the rest of the pancakes in the same way, periodically adding oil to the pan. Afterwards we place them on a large flat dish and serve them to the table.

Bon appetit!

– Very often, finely chopped sausage, ground onions or garlic squeezed through a garlic press are added to the vegetable mass.

– You can use breadcrumbs instead of flour.

– Vegetables can be chopped in a blender or grind them through a meat grinder.

– If desired, the set of spices can be supplemented with any other spices that are suitable for preparing vegetable dishes, for example, ground coriander, bay leaf, white or allspice, French herbs.

Other recipes in this category:

You know, I won’t advise which potatoes to choose for making potato pancakes, because I’m sure that 99% of those who want to make them according to our recipes won’t bother looking for the “right” potatoes, but will simply get the one they have in stock home. But I will still write some information before moving directly to the recipe.

Chronicle, facts, comments

1. Draniki, a dish of Belarusian cuisine, are made from raw potatoes. What can be made from mashed potatoes is potato pancakes.
2. With minced meat, it's a completely different story. And in Belarus they call it “sorcerers”.
3. What grater should I use? And for any! Some people like large pieces, which make the potato pancakes look fluffy, but a little disheveled, while others like them smoother and more uniform. I wouldn’t recommend putting it through a meat grinder. In my opinion it will turn out to be porridge.
4. What can I do to prevent them from getting dark? Fry quickly, don't wait! There are actually several tips: add fried onions; sour cream; a little lemon juice or acid; salt immediately. To be honest, I haven’t tried it. I usually don’t fry them in small bowls, so the mass doesn’t have time to darken much.
5. Draniki should not be prepared in excess. They are delicious when fresh from the frying pan. Crispy and hot. Once cooled, they become soft and significantly lose their taste.
6. What is the difference between potato pancakes and pancakes? Nothing. There is no difference between them, except geographically. The first ones are in Belarusian, the second ones are in Ukrainian.

So today we have the first step-by-step cooking recipe with a photo by a person who grew up in Belarus, and the third from a native Odessa woman.

Classic recipe - potato pancakes

Ingredients:

• potatoes – 1kg;
• egg – 1 piece;
• flour – 180g (6 tbsp);
• salt - to taste:
• ground black pepper - to taste;
• sunflower oil – 1 cup.

How to make potato pancakes

1. Wash the potatoes, peel them and rinse them again. Take a grater and grate everything into a large deep bowl. Some juice will form in the bowl. It needs to be drained, while additionally slightly drying out the mass with your hands so that it becomes drier.
2. Break the egg.
3. Add salt and pepper.
4. Mix for the first time.
5. Add flour.
6. Mix thoroughly to obtain a homogeneous mass.
7. Pour oil into the frying pan. To prevent our potato pancakes from sticking there should be quite a lot of oil, i.e. They are almost deep-fried, and it should be very well heated (then you can turn it down a little). Moreover, first pour about 2/3 of the specified amount, and then add little by little as needed.
8. Spread the dough with a spoon. One spoon - one potato pancake. The thickness of each is no more than 5-7 millimeters.
9. When they are well fried on the first side, turn them over and fry on the second.
10. So, in batches, we fry all the dough. To remove excess fat, the finished ones can be laid out on paper towels.
11. As soon as everyone is ready, immediately run to the table. And there should already be sour cream on it. Traditionally, potato pancakes are eaten with sour cream, melted butter, melted lard or machanka (this is a kind of meat gravy - any meat in a thick flour sauce).

Potato pancakes with cheese

What do you need:

• large potatoes – 3 pcs;
• egg – 1 pc.;
• flour - 2-3 tbsp;
• hard cheese – 200g;
• herbs, salt, spices - to taste.

How to do

1. Wash the potatoes, peel them and grate them on a coarse grater. If you have fairly juicy potatoes, then the resulting juice must be drained, otherwise the dough will be too liquid. At the same time, potato juice contains starch, which will also help bind all the components during frying, so you don’t need to be too zealous either. Break an egg into the grated potatoes. Stir until smooth.
2. Add flour into the potato mixture in small portions and mix well.
3. Add finely chopped parsley. Mix well again so that there are no lumps of flour left.
4. Place the resulting mass in a well-heated frying pan with vegetable oil. We level it out so that the potato pancakes are not too thick and are well fried.
5. Fry over medium heat on one side for 2-3 minutes.
6. Turn it over. Sprinkle the side that is already fried with grated cheese. While the other side is frying, the cheese will have time to melt.
7. Serve the finished cheese pancakes hot with garlic sauce.

Draniki with pumpkin and sauerkraut – step-by-step recipe with photos

Compound:

• sauerkraut – 150g;
• pumpkin 150 – gr;
• potatoes - 3-4 pcs.;
• bell pepper - 1 pc.;
• garlic – 2-3 cloves;
• ground pepper - to taste;
• salt - to taste;
• flour - 2 tbsp;
• chicken egg - 1 pc.;
• vegetable oil for frying.

How to cook

1. You can take sauerkraut either plain or with various additional ingredients (cumin, apple, carrot). Squeeze it out of the liquid.
2. Peel the sweet and aromatic pumpkin and then grate it on a coarse grater.
3. If the cabbage is long, then cut it smaller.
4. Place cabbage and pumpkin, chopped bell pepper into strips in a deep bowl.
5. Peel and grate medium-sized potatoes and add to the rest of the vegetables. For such potato pancakes, the proportion of vegetables can be adjusted to your taste.
6. Add an egg and a few tablespoons of flour to the vegetable mass. Throw in a pinch of salt and ground pepper. Squeeze a few cloves of garlic for a spicy kick.
7. Mix the mixture and immediately start frying the potato pancakes so that the vegetables do not have time to release a lot of juice.
8. Heat the refined oil well in a frying pan and drop the potato pancakes with a tablespoon. Over low heat, so that the potato pancakes have time to cook inside, fry on both sides. Paper towels will help remove excess fat from the finished potato pancakes; transfer them to the towels for a few minutes.

An excellent sauce for vegetable pancakes with sauerkraut would be homemade sour cream or natural thick yogurt. Serve the potato pancakes warm, garnish with fresh herbs and be sure to add a handful of sauerkraut to indicate its presence in the finished dish.

Bon appetit! Do you already want to fry pancakes?

Cabbage pancakes

Welcome everyone to the blog about cooking simple and delicious food. In a surprising way, I came up with a culinary impromptu, the result of which I liked so much that I decided to put it in my cookbook. I advise you to prepare simple cabbage pancakes, which can be eaten even during Lent.

Let's take:

• about a third of a head of cabbage;
• 4 medium potatoes;
• vegetable oil for frying;
• fresh (or frozen) herbs - dill, parsley and more;
• spices.

As you can see, the list of products is extremely modest, and the preparation will be so simple that you can do it in 20 minutes.

As always, I use my favorite vegetable grater to finely shred the cabbage. If your skill allows you to do this with a regular knife, cool. I definitely can't do that.

Finely chop the cabbage, salt and pepper, add any spices you like. Then you should mash the cabbage a little with your hands so that it releases juice.

Speaking of proportions:

in the list of ingredients I have given the approximate amount of products, you can take more/less, but the main rule in preparing these cabbage pancakes: there should be a little more potatoes than the cabbage that you have already mashed (after this action the cabbage will become smaller in volume)

You can, of course, do it on a large one. I tried this option, but I’ll say right away that the result is better with a fine grater. Firstly, cabbage pancakes do not fall apart at all during the frying process, and secondly, they turn out more like cutlets.

Turn on the frying pan with vegetable oil to heat up and mix the cabbage with potatoes, you can add a little more salt if there is not enough salt, and also add fresh or frozen herbs.

No need to drain the juice!

When the oil in the frying pan is hot, form with your hands not too thick cutlets (up to 1 cm thick). If the mass is a little wet, it’s even good so that the cutlets keep their shape better.

Fry over medium heat, turning over only when the bottom is well browned. If you rush and turn it over early, it will be difficult to maintain the shape of the cabbage pancake (look at the photo, the potato pancake on the right was turned over too early and part of it collapsed a little).

Fry until nicely golden brown on both sides and place the cabbage pancakes on a paper towel to absorb excess fat.

That's all, actually.

If you are not preparing these potato pancakes during Lent, you can serve them with sour cream as an independent dish.

Well, if you want, you can use them as a side dish - these cabbage pancakes goes well with any cereal or pasta.

Have a nice and satisfying day!

Cabbage pancakes

Total time: 20 min

Calories per serving:

Fat per serving:

Ingredients: Thinly-sliced ​​white cabbage, potatoes, vegetable oil for frying

More in this section:

prigotovprosto.ru

Potato pancakes with sauerkraut

The recipe for these potato pancakes is quite simple, so they are quick to prepare. The most difficult process is peeling the potato tubers in layers using a grater, but this can be simplified by using a food processor. Then mix the resulting mass with sauerkraut squeezed out of the brine, add an egg, salt and, of course, starch to the mass, which will absorb excess moisture. Next, form the pancakes and fry them on all sides in a frying pan.

Cabbage (sauerkraut) – 200 g.

Chicken egg (table egg) – 1 pc.,

Kitchen salt (finely ground) – 0.5 tsp,

Starch (potato or corn) – 2 tbsp. l.

Thoroughly wash the potato tubers to remove any dirt. Then we clean them and grate them on a fine grater (the process can be automated using a food processor).

Place the resulting mass on a sieve to get rid of unnecessary liquid.

Then thoroughly squeeze the sauerkraut from the juice and chop it.

Now mix the potato mixture and cabbage in a bowl, add the egg and salt (the amount of salt should be adjusted depending on the degree of salting of the cabbage).

Using a tablespoon, carefully place the mixture into a frying pan heated with oil to make beautiful flat cakes.

and fry them on each side over low heat until golden brown.

Serve pancakes hot with sauce or sour cream.

Last time we prepared potato pancakes using a different recipe. We recommend comparing them!

Tender vegetable pancakes or cabbage pancakes

Cabbage pancakes, also called cabbage pancakes or potato pancakes, will appeal to cabbage lovers. The recipe for making cabbage pancakes is very simple, the ingredients are quite affordable. Despite this, vegetable pancakes will delight you with a delicate taste. A recipe for cabbage pancakes can be a side dish recipe for a meat dish, for example pork cutlet on the bone or as a main dish as a light snack, for example with a slice of fresh apple.

Cabbage pancakes or potato pancakes

Ingredients:

Cooking process:

Shred the cabbage for potato pancakes thinly (you can use a sharp knife or a grater).

Cut the onion into small cubes, place in a frying pan with heated vegetable oil and fry a little. Add salt.

When the onions are cooked, put the shredded cabbage for pancakes in a frying pan and cook until almost done. If necessary, add a little more salt and pepper.

Place the stewed cabbage in a deep bowl, add eggs, squeeze out the garlic. Mix everything well. Add flour little by little and thoroughly knead the dough for cabbage pancakes so that there are no flour lumps.

Fry cabbage pancakes in a frying pan with preheated vegetable oil until golden brown. It is convenient to spread the dough for cabbage pancakes using two tablespoons, forming a flat cake.

You can keep the cabbage pancakes for a while under a closed lid over low heat. This way they will cook better.

When the vegetable pancakes are cooked, place them in portions on a plate and decorate with herbs, sour cream or mayonnaise if desired. I decided to serve fresh apples with cabbage pancakes as a decoration and as an interesting flavor addition. It turned out to be a very good combination.

Be sure to try making these delicious cabbage pancakes, you will love it. This is a very tasty, nutritious, light and healthy dish.

We thank Svetlana Burova for the recipe and step-by-step photos of preparing cabbage pancakes.

The Recipe Notebook wishes you bon appetit!

zapisnayaknigka.ru

Cabbage pancakes

Main ingredients: Cabbage, Carrots, Eggs, Flour

If you decide to give your family a vegetable day then cabbage pancakes this is what you need. It is unlikely that anyone will refuse such a meal, because the dish is so tasty that it is simply impossible to tear yourself away. Fragrant, tender, with a golden brown crust and an incredibly pleasant taste, they differ significantly from the usual classic potato pancakes, but believe me, they have their own incomparable zest!

Ingredients for making cabbage pancakes:

1. White cabbage (fresh) 1 head (small)
2. Chicken egg 2 pieces
3. Carrot 1 piece
4. Wheat flour 2.5 tablespoons
5. Salt to taste
6. Ground black pepper to taste
7. Vegetable oil for frying

Products not suitable? Choose a similar recipe from others!

Inventory:

Knife, Cutting board, Paper kitchen towels, Deep bowl, Food processor, Tablespoon, Stovetop, Frying pan, Fine mesh sieve, Kitchen spatula, Large flat dish

Preparing cabbage pancakes:

Step 1: prepare the ingredients.

From a small head of cabbage, remove the top hard, dried and damaged leaves. Then use a knife to peel the carrots. We rinse the vegetables under cold running water, dry them with paper kitchen towels, place them one by one on a cutting board, cut them into medium pieces of about 5 - 7 centimeters and place them in a dry and clean bowl of a food processor.

Grind vegetables at highest speed until small pieces from 5 millimeters to 1 centimeter. Then turn off the kitchen appliance, squeeze out the excess juice from the cabbage and carrots with clean hands and transfer them to a deep bowl. We also put on the kitchen table all the other ingredients that will be needed to prepare potato pancakes.

Step 2: prepare the vegetable mass for potato pancakes.

Then crack two unshelled chicken eggs into a bowl with the vegetable mixture and mix thoroughly with a tablespoon. Then sift 2.5 tablespoons of wheat flour into the same container through a sieve, add salt and ground black pepper to taste and re-mix all the components of the vegetable “dough” until smooth. The resulting mixture should be sticky and thick, put it aside and let it brew 10 minutes.

Step 3: fry cabbage pancakes.

After a while, turn on the stove to medium level and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. When the fat is hot, add a tablespoon of vegetable mass into it at the rate of 1 spoon - 1 potato pancake; in total, no more than 5 pieces will fit in the frying pan; you should not put more; during frying, potato pancakes slightly increase in size.

Step 4: serve cabbage pancakes.

Cabbage pancakes can be served hot or at room temperature, and in both cases they are very tasty. Very often, before serving, they are sprinkled with finely chopped dill, parsley, cilantro or green onions. As a complement to this dish, you can offer a salad of fresh vegetables, sour cream or homemade cream. Enjoy!

. 🙂 In an amazing way, I came up with a culinary impromptu, the result of which I liked so much that I decided to put it in my cookbook. I advise you to prepare simple cabbage pancakes, which... 😉

Let's take:

• about a third of a head of cabbage;
• 4 medium potatoes;
• vegetable oil for frying;
• fresh (or frozen) herbs - dill, parsley and more;
• spices.

As you can see, the list of products is extremely modest, and the preparation will be so simple that you can do it in 20 minutes.

As always, I use my favorite one for fine shredding of cabbage. If your skill allows you to do this with a regular knife, cool. I definitely can't do that. 😀

Finely chop the cabbage, salt and pepper, add any spices you like. Then you should mash the cabbage a little with your hands so that it releases juice.

Speaking of proportions:

in the list of ingredients I have given the approximate amount of products, you can take more/less, but the main rule in preparing these cabbage pancakes: there should be a little more potatoes than the cabbage that you have already mashed (after this action the cabbage will become smaller in volume 😉)

You can, of course, do it on a large one. I tried this option, but I’ll say right away that the result is better with a fine grater. Firstly, cabbage pancakes do not fall apart at all during the frying process, and secondly, they turn out more like cutlets.

Turn on the frying pan with vegetable oil to heat up and mix the cabbage with potatoes, you can add a little more salt if there is not enough salt, and also add fresh or frozen herbs.

No need to drain the juice!

When the oil in the frying pan is hot, form with your hands not too thick cutlets (up to 1 cm thick). If the mass is a little wet, it’s even good so that the cutlets hold their shape better.

Fry over medium heat, turning over only when the bottom is well browned. If you rush and turn it over earlier, it will be difficult to maintain the shape of the cabbage pancake (look at the photo, the pancake on the right was turned over too early and part of it collapsed a little 😳).

Fry until nicely golden brown on both sides and place the cabbage pancakes on a paper towel to absorb excess fat.

That's all, actually.

If you are not preparing these potato pancakes during Lent, you can serve them with sour cream as an independent dish.

Well, if you want, you can use it as a side dish - these go perfectly with any cereal or pasta. 😉

Calories: Not specified
Cooking time: Not indicated

The theme of today's recipe is potato pancakes with sauerkraut. I usually prepare these potato pancakes according to the classic recipe that my mother taught me. And I must say that they always turned out very appetizing and tasty. True, as my nutritionist friend says, you shouldn’t get carried away with this dish, because, despite the composition of the ingredients, it is quite filling, and you can easily gain a couple of extra pounds. By the way, there is a more dietary version of the dish -.

And when I tried adding sauerkraut to the potato mixture, the taste of the dish became so amazing that when a mountain of pancakes with a delicious golden brown crust appears on the table, I immediately forget about both my diet and my waistline. It’s important to have time to put a couple of pieces on your plate, because my family starts taking samples while cooking. It seems to me that this process can be endless, because while I fry the next portion of potato pancakes, the previous one slowly disappears from the plate. Well, it’s impossible to cook in such conditions! But it’s not difficult to understand the husband and son, because while the potato pancakes are frying, an incredible aroma spreads throughout the apartment, and how can you resist not peeking into the kitchen?

Therefore, it is better to cook the dish when no one is at home, but provided that you completely trust your willpower, and the plate of potato pancakes will wait for dinner. It is best to serve the bluelo immediately from the frying pan, while they are still hot; you can top them with sour cream or sauce to taste.
The recipe for these potato pancakes is quite simple, so they are quick to prepare. The most difficult process is peeling the potato tubers in layers using a grater, but this can be simplified by using a food processor. Then mix the resulting mass with sauerkraut squeezed out of the brine, add an egg, salt and, of course, starch to the mass, which will absorb excess moisture. Next, form the pancakes and fry them on all sides in a frying pan.

- potato tuber (peeled) – 400 g.
- cabbage (sauerkraut) – 200 g.,
- chicken egg (table egg) – 1 pc.,
- kitchen salt (finely ground) – 0.5 tsp,
- starch (potato or corn) – 2 tbsp. l.

Recipe with photos step by step:

Preparation:




Thoroughly wash the potato tubers to remove any dirt. Then we clean them and grate them on a fine grater (the process can be automated using a food processor).




Place the resulting mass on a sieve to get rid of unnecessary liquid.




Then thoroughly squeeze the sauerkraut from the juice and chop it.






Now mix the potato mixture and cabbage in a bowl, add the egg and salt (the amount of salt should be adjusted depending on the degree of salting of the cabbage).




Next, add potato starch so that it absorbs excess moisture and the pancakes have a beautiful shape.




Using a tablespoon, carefully place the mixture into a frying pan heated with oil to make beautiful flat cakes.




and fry them on each side over low heat until golden brown.






Serve pancakes hot with sauce or sour cream.




Last time we cooked