Stuffed Potato Pancakes - Draniki (VIDEO)
- 1 1/2 lbs yukon gold potatoes, peeled (5 to 6 medium potatoes)
- 1 medium onion peeled
- 1 large egg
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream plus more to serve
- 1 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 3 Tbsp Olive oil (or other cooking oil)
- 1/2 lb ground pork (or ground chicken or turkey)
- 1/4 tsp salt and pinch of black pepper
Into a large bowl, grate all of your peeled potatoes using the star grater side of a box grater (protect your hands with safety gloves!) Use a spoon to skim off and discard any excess liquid at the top (I removed about 1/3 cup).
In the same bowl, grate the medium onion on the same star-grater side of the box grater (no need to wash the grater). Reserve and set aside 1 Tbsp of the grated onion for your meat mixture.
Into the potato and onion mix, add 1 large egg, 3 Tbsp flour, 1 Tbsp sour cream, 1 tsp salt and 1/8 tsp black pepper. Stir to combine and set aside.
In a medium bowl, combine 1/2 lb ground meat, 1/4 tsp salt, pinch of black pepper and reserved 1 Tbsp grated onion. Mix just until well combined. Divide the meat into 16 thin patties, each about 2" wide and set aside.
Heat a large non-stick pan* over medium heat with 2-3 Tbsp oil. Once oil is hot, add potato mixture 1 Tbsp at a time, flattening out the top with the back of your spoon. Immediately top each pancake with a meat patty and cover each one with another Tablespoon of potato mixture**. Saute 4 minutes per side or until cooked through and golden brown. Remove to a paper towel lined plate and serve right away. Repeat with remaining ingredients, adding more oil as needed.
*Cut the cooking time in half by using 2 large non-stick skillets at once.
**If liquid starts to rise to the top of the potato mixture, give it a quick stir to incorporate it back into the batter. I typically stir between each batch.