Potato Pancakes With Meat Filling
These delightful meat-stuffed potato pancakes are loaded with savory flavors from chicken, vegetables, and spices. They make for a perfect weekend lunch option, providing a satisfying and hearty meal.
Equipment
- Skillet
- mixing bowl
Ingredients
Filling:
- 500 g chicken breast (or thighs)
- 2 tbsp olive oil
- 1 large onion
- 1 clove garlic
- 300 g mushrooms
- 1 red bell pepper
- 150 g corn
- 1 tbsp tomato puree
- 3 tbsp ketchup
- 150 g peas optional
- 1 tsp ground cumin
Potato Pancakes:
- 6 larger potatoes (approx. 700g)
- 3 cloves garlic
- 3-5 tbsp plain flour
- 1 tsp marjoram
Instructions
- Begin by preparing the batter for the potato pancakes. Peel and grate the potatoes, then combine them in a bowl with the grated garlic.
- Incorporate the whole egg and the yolk, seasoning the mixture with marjoram, salt, and black pepper. Gradually add flour until achieving the right consistency, mixing thoroughly.
- Heat oil in a large skillet. Pour the batter into the center and spread evenly across the skillet. Cook until each side turns golden brown, approximately 3 minutes. Transfer the finished pancakes onto paper towels to absorb excess oil. Repeat with the remaining batter.
For the Filling:
- Sauté the chopped onion in olive oil in a larger pan. Add minced garlic and diced chicken, seasoning with salt and pepper. Brown the meat well for about 5 minutes.
- Stir in the tomato puree along with chopped red bell pepper and mushrooms. Continue cooking for another 10 minutes.
- Add ketchup, ground cumin, corn, and if desired, peas. Mix thoroughly and remove from heat.
- Spoon the filling into each potato pancake and fold it over. Top with fresh Parmesan cheese for garnish.