What is better than a potato pancake? Stuffed potato pancake!
This type of meat stuffed potato pancake is especially characteristic of the countries of Central and Eastern Europe.
As I am from Slovakia, I can tell you that you can find this excellent potato pancake almost anywhere there. If you ask what Slovakia is, it is a small country in the heart of Europe with nice people and amazing food.
If you don’t know what to have for lunch, a stuffed potato pancake is always a great idea. It is not only tasty but also a relatively quick lunch or dinner.
At the same time, you can make delicious chicken filling and prepare your potato pancakes. Therefore, the whole recipe should not take you more than 40 minutes. A good plan for Saturday, don’t you think?
Traditional potato pancake
Potato pancakes have been part of Slovak cuisine for several centuries. This is mainly due to the fact that the base of the pancakes consists of undemanding and available ingredients – potatoes and flour.
These pancakes were even called the food of the poor. On the contrary, they are certainly rich in taste.
You can find them not only in many European countries but also in Jewish cuisine, where it’s called Latke. It is served especially on the occasion of Hanukkah.
In Central Europe, however, the preparation of the potato pancake is a little different.
How to make potato pancakes?
Preparing the dough is very simple. Grate the cleaned potatoes on the coarser side of the grater. Mix in a bowl grated potatoes with egg, salt, black pepper, crushed garlic, marjoram, and flour. It is not easy to say exactly how much flour you will need. It also depends on how much water your potatoes release.
Therefore, add the flour gradually. Start with two to three tablespoons and see how much flour still needs to be added. You want the dough a little thicker, but it should still be a little runny.
Now the meat stuffing.
You can use pork or chicken. But in my opinion, a potato pancake with chicken is the best. Chicken breasts or boneless chicken thighs are both good choices.
Chicken thighs tend to be juicier. For some recipes such as this Hoisin chicken stir fry, chicken thighs fit definitely better. But if you prefer chicken breasts, use them for your stuffed potato pancake.
When your stuffed potato pancake is ready, I recommend sprinkling it with grated Parmesan cheese at the end. This adds not only a nice look but also a great taste.
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Meat Stuffed Potato Pancake
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This meat stuffed potato pancake is full of excellent flavors. Chicken, peas, corn, mushrooms, and red bell pepper – a delicious combination. The perfect idea for a weekend lunch.
Ingredients
Chicken filling:
- 500g chicken breast (or thighs)
- 2 tbsp of olive oil
- 1 large onion
- 1 clove of garlic
- 300g of mushrooms
- 1 red bell pepper
- 150g corn
- 1 tbsp of tomato puree
- 3 tbsp ketchup
- 150g peas (optional)
- 1 tsp ground cumin
- Salt and black pepper to taste
Potato Pancakes:
- 6 larger potatoes (approx. 700g)
- 1 egg + 1 yolk
- 3 cloves of garlic
- 3–5 tbsp of plain flour
- 1 tsp marjoram
- Salt and pepper to taste
Instructions
- First, prepare the dough for potato pancakes. Clean and grate the potatoes. Place in a bowl together with grated garlic.
- Add one whole egg along with one yolk, and season with marjoram, salt and black pepper. Gradually start adding the flour to the desired consistency. Mix well.
- Heat a larger amount of oil in a skillet. Add the dough to the center of the pan and spread it over the entire surface. Fry until golden brown on each side for about 3 minutes. Place the finished pancakes on a paper towel. Repeat this step until you have used all of the dough.
- Now the stuffing. Sautée the onion in olive oil in a larger pan, then add the garlic and the diced chicken. Season with salt and pepper. Sear the meat nicely until brown for about 5 minutes.
- Add tomato puree, chopped red bell pepper, and mushrooms. Stir and cook for another 10 minutes.
- After that, add ketchup, ground cumin, corn, and peas. Mix well and turn off the heat.
- Place the filling on the potato pancake and fold it in half. Garnish with fresh parmesan.
Notes
Grate the potatoes on the coarser side of the grater.
If the potatoes release too much water when preparing the dough for the pancakes, you can remove it. Otherwise, you would have to add more flour. It is better to take water from potatoes and use less flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Sauté
- Cuisine: Slovak
Nutrition
- Serving Size: 6 servings , Amount per serving:
- Calories: 403
- Sugar: 9.7g
- Sodium: 550mg
- Fat: 8.6g
- Saturated Fat: 1.1g
- Carbohydrates: 56.4g
- Fiber: 9g
- Protein: 27.7g
- Cholesterol: 81mg
8 Responses
This looks amazing! I haven’t seen this kind of potato pancake yet. But I’ll definitely try it. I mean, it’s all good stuff, this can’t go wrong 🙂
Thanks a lot! As you said, it can’t go wrong. I can only recommend it 😉
I ate it in one good restaurant when i was in bratislava 3 years ago. It was so tasty! Also some cabbage soup was amazing.
The cabbage soup is called “Kapustnica” and it is actually my favorite soup! I am glad you liked it. Now try to make this recipe at home 🙂
Wow. I always like to try new things. I know potato pancakes a little bit different. But this one looks delicious!
Many thanks!
Thanks for shar ing this amazing recipe.my family loved it.will be sharing this recipe with my friend s.they will like it.
Thanks!