Potato Pancakes with Egg and Green Onion
Flaky potato pancakes with a tender filling of egg and green onion. Serve with sour cream and a simple vegetable salad.
- Time
- 55 min
- Serving
- 797 kcal
- Ingredients
- ≈ $1.80
- Protein
- 26 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 350 g
- 2 Eggspack 10 pcs ≈ $1.93 2 pcs
- 3 Wheat flour 30 g
- 4 Green onionspack 50 g ≈ $1.30 25 g
- 5 Breadcrumbs 25 g
- 6 Sunflower oil 20 ml
- 7 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil potatoes1 in salted water for 20 minutes until tender, drain, and mash into a smooth purée.
Cool the purée until warm, then mix in ½ egg and flour until it forms a thick dough.
Hard-boil 1 egg for 9 minutes, chop finely, and mix with green4 onion and a pinch of salt.
Shape the potato1 dough into flat rounds, place the filling in the center, pinch the edges together to form oval patties.
Whisk the remaining ½ egg with a fork, dip the pancakes in the egg, and coat with breadcrumbs.
Fry in hot oil over medium heat for 4–5 minutes per side until golden brown.
Tips
- Why it works
- Mash the potatoes while warm so the flour doesn't make the mixture dry and sticky. Let them cool to 40-50 degrees before adding it.
- Substitutions
- Use 15 g of chopped dill or 20 g of parsley instead of green onion. Instead of breadcrumbs, use 20 g of cornflakes for crunch.
- Common mistakes
- The zrazy burst while frying if the filling is too wet. Check: if the mixture doesn't hold its shape on a plate, add 5 g of flour.
- Storing and reheating
- Keep for 2 days in the fridge and reheat for 5 minutes in the oven at 180°C. Best eaten fresh, as the filling goes soft when reheated.
- Serve with
- Serve with a cold beet salad and sour cream to balance the fried taste. Good for a meatless family dinner.
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