Irish stuffed potato pancakes
Votes: 6
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Irish Stuffed Potato Pancakes - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup peeled and grated raw potatoes
- 1 potato, peeled and cut into 4 pieces (340 g)
- 2 cups fresh cauliflower florets
- 1/2 cup milk
- 3 cups chicken broth, or more as needed
- 2 tablespoons cream cheese at room temperature
- 1 cup premium wheat flour
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic
- 1 tsp crushed black pepper
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup canola oil (portioned)
- 1/2 cup sour cream
- 2 tbsp chopped chives
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Cooking the dish according to the recipe:
- Pour milk over raw potatoes. Add 1/4 cup chicken broth.
Place the potato quarters and cauliflower in a small saucepan, and pour in enough chicken broth to cover the vegetables. Bring to a boil over high heat. Once boiling, simmer until tender, 7-10 minutes. Strain. In a medium bowl, mash the potatoes and cauliflower with the cream cheese. - In a large bowl, combine the flour, spices, and baking powder. Mix well. Add the mashed cauliflower and potatoes and mix well. Add the eggs to the raw potato mixture, then combine the two mixtures. If the dough is too thick, add a little more chicken broth.
- Heat a nonstick skillet over medium-high heat and add 2 tablespoons of canola oil. Once hot, add 1 cup of the mixture and carefully spread it evenly across the bottom until you have a large circle (20-23 cm in diameter).
Cook until the edges are lightly browned, 2-3 minutes. Carefully flip with a thin flexible spatula and cook for 2 minutes on the other side. Transfer to a plate and repeat with the remaining batter.
Place on half of the pancakes stew, and wrap it up. Serve with sour cream and sprinkle with chives.
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