When the craving for something warm and comforting strikes, there’s nothing quite like a batch of Stuffed Potato Pancakes to hit the spot. These vegetarian delights are a cinch to make and offer a twist on the classic Eastern European dish.
Tips:
- Dough Consistency: Achieve the perfect potato dough by boiling your potatoes until fork-tender and mixing in just enough cornstarch for a dough that’s workable but not sticky.
- Filling Mastery: The combination of browned mushrooms and wilted spinach, seasoned just right, creates a filling that’s flavorful and satisfying.
- Cheese Choices: Feel free to experiment with different types of cheese to find the flavor profile that suits your palate best.
The Ingredients Lineup:
- Potato Dough: A simple mix of mashed russet potatoes and cornstarch forms the base of your pancakes.
- Spinach and Mushrooms: These vegetables add not only nutrition but a rich depth of flavor that pairs wonderfully with the creamy potato.
- Cheese: A generous helping of cheese brings a melty, gooey element that’s irresistible in every bite.
Preparing the Dish:
Start by preparing your potato dough, boiling the spuds to the perfect tenderness. As they cool, tackle the filling—sauté your mushrooms to a golden brown, then wilt the spinach in the same pan for added flavor. Combine these with the seasoning for a mixture that’s sure to delight.
Folding:
With the dough and filling prepped, it’s time to assemble. Shape your pancakes by adding filling and cheese to a flattened disc of potato dough, then carefully sealing the edges.
Cooking:
Fry your pancakes to a golden brown, ensuring each side is crispy and the filling is warmed through. The low heat is crucial to cook these thoroughly without burning the exterior.
Serving:
Present your Stuffed Potato Pancakes hot off the pan, garnished with parsley. They’re perfect on their own or with a dollop of sour cream or your favorite dip.
These Stuffed Potato Pancakes are a testament to the joy of simple ingredients coming together to create something that’s more than the sum of its parts. They’re a perfect choice for any meal where comfort is on the menu.
Stuffed Potato pancakes
Equipment
- Pot
- Pan
- Mixing bowl
- measuring tools
- wire rack for cooling
Ingredients
- 2 medium russet potatoes
- 1 tsp salt for boiling water
- ⅓ cup cornstarch 45 g
- 100 g vegan cheese grated or finely chopped
- 1 tbsp dried parsley for garnish
- 500 g baby spinach 17 oz, fresh
- 200 g mushrooms sliced (7 oz)
- Salt & pepper to taste
- 1 tsp paprika powder
- Vegetable oil for frying
Instructions
- Potato Dough: Boil peeled and chopped potatoes with salt until tender. Mash well and mix in cornstarch to create a pliable dough.
- Filling: Sauté mushrooms in oil until browned, then add spinach until wilted. Season with salt, pepper, and paprika.
- Pancakes: Take a portion of potato dough, form a disc, place a spoonful of filling and cheese in the center, then fold and seal the edges. Flatten into a pancake shape.
- Cooking: Fry each pancake in a pan with oil over low heat until golden on both sides. Cool on a wire rack.
- Serving: Garnish with dried parsley and serve hot, with a side of sour cream or your favorite sauce.
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Une bonne recette facile à faire