Potato cakes: step-by-step recipes with photos for easy preparation

Potato cakes: a dish for the resourceful and thrifty

Potato cakes are an interesting option for a snack, lunch or dinner. Most often, the products are fried in a frying pan in a small amount of oil. Fried flatbreads contain at least 400 calories per 100 g and have an appetizing crispy crust. Baking in the oven or slow cooker, as well as excluding fatty foods from the list of ingredients, will help reduce calorie content. You can make a quick pie or pizza using flatbreads; they can successfully replace regular bread.

For baking, use raw, boiled or baked potatoes, supplementing them with eggs, cream, cheese, onions, bacon and other ingredients. It is not necessary to use whole tubers; leftover mashed potatoes or boiled potatoes cooked as a side dish will do. Spices and herbs provide the necessary flavor nuances. The flatbreads are best eaten hot or warm; if necessary, a cooled dish can be quickly reheated in the microwave. If the flatbread seems a little dry, it should be supplemented with sour cream or any sauce: garlic, cream, tomato. Tkemali or satsibeli will add a touch of exoticism, turning an ordinary flatbread into an original dish of national cuisine.

Potato cake in a frying pan

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Greetings to everyone who visited my page!

Today I propose to cook potato cakes with filling in a frying pan. This is a very simple and at the same time delicious dish that can be an excellent dinner or a hearty breakfast. It is very nutritious and high in calories.

And what a taste this delicacy has, well, simply charming, so to speak. In some ways it resembles potato pancakes, but only this is a huge potato pancake in the form of a large round flatbread, which we will also fry in vegetable oil in a regular frying pan. The filling will be minced meat, but you can easily replace it with any other one, for example, grated cheese and add any herbs to your taste.

In general, I can say with confidence that this culinary masterpiece will give you a lot of positive emotions; after taking one bite you will immediately understand it. And what a crust it is, it’s quite crispy and golden, the sight of it whets your appetite and makes your mouth water.

You will definitely not resist this treat, take this recipe and cook without hesitation. I'm sure you will thank me. Moreover, it will take you very little time. Class?! Is not it?

Ingredients:

potatoes - 5-6 pcs.
minced meat (any kind, you can have beef or pork, chicken, or mixed)
salt and pepper - to taste
garlic and onions - optional
chicken egg - 1 pc.
flour - 2 tbsp
vegetable oil for frying

Step 1.

To make potato cakes, you must first peel the skins from the potatoes. And it’s better to take last year’s vegetables; fresh new potatoes are not suitable for this dish.

Step 2.

After peeling the potatoes, grate them on a coarse grater to make chips. Just like I showed in this photo.

Step 3.

Add salt and pepper, stir and you will immediately see some juice. It must be poured into the sink, otherwise the “dough” will turn out to be quite liquid and it will not be convenient to fry the delicacies.

Step 4.

In order for the dough to acquire a good consistency, add one chicken egg and a couple of tablespoons of flour to it. Stir.

Step 5.

You should end up with a mass that will easily fit on the frying pan and not spread or crumble.

Step 6.

Well, now get the minced meat ready to go. It will act as a filling. Season with salt and pepper.

Interesting! For additional taste, you can add onions to the minced meat, which are best grated on a medium grater, as well as finely chopped garlic. In addition, you can use grated cheese, it will also turn out delicious! Or make flatbreads without filling, you will get crispy large potato pancakes.

Step 7

Take a frying pan and pour in vegetable oil so that it completely covers the bottom of the pan. Heat it very well and set it to medium frying. Distribute the prepared products in three layers:

potato mass;
ground meat;
potato mass.

Very important note! Lay out the potatoes and minced meat only in a thin layer; if the layer is thick enough, there is a chance that the ingredients will remain raw.

Step 8

As the edges begin to turn golden, you need to turn the workpiece over to the other side. Do it! I do this with a regular spatula or two. Fry the flatbread until done. Do the same with the remaining ingredients.

Step 9

After the workpiece has acquired the desired golden color, move it to a flat dish. And if you want, you can place it on paper napkins to remove all excess fat.

Cut into portions and invite everyone to the table. It is best to serve such treats hot, that is, piping hot.

Step 10

And be sure to use sour cream or any other sauce, such as garlic, when serving, and greenberries won’t hurt either. Eat for your health!

I'm sure this dish will become another favorite in your kitchen. After all, it is so simple and incomparably delicious. Mmm... you'll be licking your fingers. Bon appetit!

Well, as they say, it’s good to read the cooking instructions when the author has explained everything clearly and added his own photos. But also, if you also filmed a video on this topic, then even more so. I suggest you click on the button and watch my video. And those who have not yet subscribed to the channel, I will be grateful if you do so right now.

That's all for me, I wish everyone culinary victories. Visit my blog more often, cook delicious dishes with me and be healthy. Like, subscribe to Instagram and social network groups. Bye bye.

Best regards, Ekaterina

Flatbread in a dry frying pan: step-by-step recipe

Ideal for vegetarians and people who prefer meatless dishes. The flatbreads do not contain eggs or animal fats; the flatbreads taste like ordinary bread. Baked goods can be served with soup or broth, or used as a base for healthy sandwiches.

Ingredients:

2 potatoes;
2 tomatoes, canned in their own juice;
2 tsp. mustard;
4 tbsp. l. refined vegetable oil;
6 tbsp. l. wheat flour;
salt;
spices to taste.

Wash the potatoes thoroughly with a brush and bake in the oven with their skins on. When the tubers become soft, peel them and mash the pulp with a fork. Add canned peeled tomatoes, flour, mustard, vegetable oil, salt and spices. Knead a soft, homogeneous dough, let it stand for 20-30 minutes at room temperature. Divide the mass into equal pieces, roll into flat cakes, giving them a round shape. Fry in a heated dry frying pan with Teflon coating. Brown the product on both sides and serve warm.

Appetizing mashed potato cakes: step-by-step preparation

The classic version involves using mashed potatoes. The flatbreads turn out soft and tender; children especially love these products. Those who don't like garlic can omit it from the recipe.

Ingredients:

300 g mashed potatoes;
2 eggs;
70 g semi-hard cheese;
2 tbsp. l. wheat flour;
1 clove of garlic;
salt, ground black pepper;
odorless vegetable oil for frying.

Grind the puree thoroughly with eggs, salt, ground black pepper, chopped garlic clove and grated cheese. Gradually add sifted flour. The dough should be soft, homogeneous, and not sticky to your hands. If necessary, the amount of flour can be increased, but not by much, otherwise the finished cakes will be thin and hard.

Divide the dough into 6 equal parts, using your hands to form neat round cakes. Fry them in heated vegetable oil on both sides, place on a plate lined with a paper towel to absorb excess oil. Serve the flatbreads hot, topped with sour cream, tomato sauce, and fresh vegetable salad.

Lush Lenten flatbreads: tasty and simple

To give your baked goods extra volume, you can add dry instant yeast to the potato dough. The flatbreads are suitable for children's and dietary nutrition; they are convenient to take with you, eat as an independent dish or supplement with herbs, fish, and mushroom caviar.

Ingredients:

500 g mashed potatoes;
370 ml filtered water;
600 g wheat flour;
1 medium sized onion;
1.5 tsp. dry yeast;
2 tbsp. l. Sahara;
2 tbsp. l. refined vegetable oil;
2 tsp. salt.

Heat the water, dissolve dry yeast, sugar, salt and a small amount of flour in it. Stir, add vegetable oil, let the mixture stand for a quarter of an hour. Gradually add sifted flour. Knead a soft, homogeneous dough, form into a ball, cover with a towel and leave in a warm place for 1 hour.

Cut the onion into thin half rings and fry in a small amount of oil until golden brown. Combine the puree with the onion, mix thoroughly, add salt if necessary. Divide the risen dough into parts, roll each into a flat cake, and place mashed potatoes and onions in the center. Pinch the edges and roll the products again with a rolling pin, giving them a round shape.

Heat vegetable oil in a frying pan, place the flatbreads one at a time and fry until golden brown. Serve the flatbreads hot or warm, with fresh sour cream or garlic sauce.

Indian flatbread with potatoes: recipe with photo

In India, flatbreads are prepared as follows:

Knead the dough from flour (3 tbsp.), water (1 ¼ tbsp.) and salt. If necessary, you can add water or flour to achieve the desired dough consistency. Once kneaded, set it aside until the filling is ready.
Boil potatoes (2 pieces) until tender. Cool slightly, then add fried onions, coriander and cumin (¼ teaspoon each), salt to taste.
Form a flat cake. First divide the dough into 12 parts. Roll each piece into a ball, then flatten it in your hands. Place some potatoes (about the size of a tennis ball) in the center of the flatbread and cover it with dough on all sides. You should end up with a dough ball with filling inside. Roll it out with a rolling pin into a flat cake with a diameter of 15 cm.
Fry the flatbread in a dry frying pan for 30 seconds on each side.

Kystyby flatbreads: a Tatar delicacy

Potatoes occupy a prominent place in many national cuisines. One of the simple and very tasty dishes is kystyby. These crispy flatbreads with potato filling are served on all holidays; the baked goods stacked high look very impressive in the photo. You can eat flatbreads with any fermented milk product, hot soup, fried meat, or just with tea.

Ingredients:

2.5 cups wheat flour;
1 egg;
1 tbsp. l. Sahara;
1 tsp. salt;
0.5 glasses of milk;
50 g butter.

For filling:

1 kg of potatoes;
50 g butter;
1 onion;
0.3 glasses of milk;
salt;
refined vegetable oil.

Heat the milk, add melted butter, sugar and salt. In a separate container, beat the egg and pour it into other products. Mix thoroughly, add sifted flour in portions. Knead a soft dough, gather it into a ball, cover with a towel and leave for half an hour at room temperature.

Peel the potatoes and boil in salted water until tender. Mash the root vegetables into a puree, adding milk and finely chopped onion, fried in oil. The mixture should be homogeneous, without hard lumps. Divide the dough into 7 parts, roll each into a layer and fry in a frying pan on both sides. Place the potato and onion filling on the hot flatbreads and fold the pieces in half. If desired, drizzle melted butter over the finished cakes. Serve the flatbreads warm.

Lefse (Norwegian potato cakes)

Delicious flatbreads can be prepared with potatoes not only as a filling, but also as one of the dough ingredients. Rolling them out is quite difficult. Potatoes make the dough too sticky, so you need to constantly sprinkle flour under the rolling pin.

Thin potato cakes are prepared in Norway, and they are called lefse. To prepare them you will need cold boiled potatoes (400 g), flour (200) and salt (1 teaspoon). Knead the dough from the indicated ingredients. Depending on the type of potato, you may need more flour (about 50 g). Divide the dough into 8 parts. Roll each ball one by one into thin flat cakes and fry in a dry frying pan. When “air pockets” form on the cake, it’s time to turn it over to the other side. You need to roll out the next flatbread only after the previous one is fried. Otherwise they will all stick to the table.

Place the finished tortillas with potatoes in a stack and cover with a damp towel until they become soft. From the specified amount of ingredients you get 8 potato cakes.

Finnish potato cakes with sesame seeds

A simple baking option that any housewife can do. The flatbreads are fried in a frying pan in oil, but you can also bake them in a slow cooker. Based on the basic recipe, it’s easy to come up with new interesting dishes by filling the flatbreads with fried mushrooms, pieces of pumpkin and even minced meat. Instead of sesame seeds, you can sprinkle baked goods with cumin or a mixture of herbs.

Ingredients:

6 potatoes;
100 g wheat flour;
2 eggs;
odorless vegetable oil;
salt, ground black pepper;
sesame seeds for sprinkling.

Peel the potatoes and cook in boiling salted water. Mash the tubers into a puree, adding a little broth and eggs beaten in a separate container. Add a little salt and pepper, add pre-sifted flour in portions. Knead a smooth, non-stick dough and let it stand for 15 minutes.

Divide the dough into equal parts, roll each into a round layer. Fry the tortillas on both sides in a small amount of vegetable oil, sprinkle with sesame seeds. Serve the baked goods with soup or broth; they are also delicious with vegetable stew.

Ingredients:

Potatoes - 500 grams (peeled)
Butter – 50 grams
Wheat flour - 175 grams (125 grams - for dough, 50 grams - for sprinkling the table)
Salt - 0.5 teaspoons
Ground black pepper - 1 pinch
Seasoning for potatoes - 1 teaspoon (paprika, savory, marjoram, thyme, dried onion)
Curd cream cheese - 100 grams
Green onions – 50 grams
Dill – 30 grams
Lightly salted salmon - 100-150 grams

Number of servings: 7