Meat Stuffed Potato Pancakes (Draniki)
User Reviews
5
Meat Stuffed Potato Pancakes (Draniki)
Description
This recipe starts by grating peeled Yukon Gold potatoes to a smooth, applesauce-like consistency, then mixing them with grated onion, egg, flour, sour cream, salt, and pepper to form the potato batter. Separately, ground pork is mixed with grated onion and seasoning, then shaped into small thin patties as the meat filling.
Cooking entails frying spoonfuls of the potato mixture flattened in a hot pan, topping with a meat patty, and covering with another layer of potato batter. Each pancake is sautéed until both sides are golden brown and the meat is cooked through. The potato exterior crisps slightly while the interior remains tender, encasing the savory pork filling.
These stuffed pancakes can be served as a main dish accompanied by sour cream or other condiments. The meat filling layered in the pancakes adds substance and a rich flavor complementing the mild potato base.
Grinding or pureeing potatoes with a food processor provides convenience but yields a less traditional texture. Stir any rising liquid back into the potato mix between cooking batches to maintain even consistency and avoid cooking splatters.
Ingredients
- 1 1/2 lbs potato 5 medium, peeled, yukon gold variety
- 1 onion peeled and divided (use 3/4 for potatoes and 1/4 for meat filling, medium
- 1 egg large
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream
- 1 tsp salt or to taste
- 1/8 tsp black pepper or taste
- neutral cooking oil we use light olive oil, generic cooking oil
- 1/2 lb ground pork
- 1 Tbsp onion see above, grated, reserved
- 1/4 tsp salt or to taste, a pinch of pepper
- 1/4 tsp black pepper or to taste, a pinch of pepper
Instructions
- Into a large bowl, grate potatoes on the star grater*. It should be the consistency of applesauce. Use a spoon to skim off any excess potato liquid that floats to the top. Note: If grating by hand, protect your fingers and use safety gloves.
- Grate onion into the same bowl (reserving 1 Tbsp grated onion for meat mixture). Onion keeps potatoes from browning.
- Add 1 egg, 3 Tbsp flour, 1 Tbsp sour cream, 1 tsp salt and 1/8 tsp black pepper and stir well.
- Mix together ground pork, 1 Tbsp reserved grated onion, 1/4 tsp salt and black pepper to taste. Form into 16 skinny patties and place them on a clean surface.
- Heat large non-stick skillet over medium heat and add 2-3 Tbsp oil. Once oil is hot, add 1 Tbsp of potato mixture at a time into the skillet, flattening it out. Top with a thin meat patty and cover the meat with another Tablespoon of potato batter. Saute until potatoes are golden brown then flip and continue sautéing until golden brown and cooked through (about 4 min per side). Repeat with remaining batter**, adding more oil as needed. Remove to paper-towel lined plate and serve with sour cream.
Notes
- Grate potatoes by hand for authentic texture; however, dicing and pureeing is a shortcut with slightly different texture.
- If liquid rises on top of the potato batter between cooking batches, stir it back in to reduce splattering when frying.
- Use neutral oil and a good non-stick skillet for even browning and easier flipping.
User Reviews
Overall Rating
5
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