Meat Stuffed Potato Pancakes (Draniki)
- 1 1/2 lbs 5 medium potatoes (we used yukon gold), peeled
- 1 medium onion peeled and divided (use 3/4 for potatoes and 1/4 for meat filling)
- 1 large egg
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream
- 1 tsp salt or to taste
- 1/8 tsp black pepper or taste
- Cooking oil we use light olive oil
- 1/2 lb ground pork
- 1 Tbsp reserved grated onion see above
- 1/4 tsp salt and a pinch of black pepper or to taste
Into a large bowl, grate potatoes on the star grater*. It should be the consistency of applesauce. Use a spoon to skim off any excess potato liquid that floats to the top. Note: If grating by hand, protect your fingers and use safety gloves.
Grate onion into the same bowl (reserving 1 Tbsp grated onion for meat mixture). Onion keeps potatoes from browning.
Add 1 egg, 3 Tbsp flour, 1 Tbsp sour cream, 1 tsp salt and 1/8 tsp black pepper and stir well.
Mix together ground pork, 1 Tbsp reserved grated onion, 1/4 tsp salt and black pepper to taste. Form into 16 skinny patties and place them on a clean surface.
Heat large non-stick skillet over medium heat and add 2-3 Tbsp oil. Once oil is hot, add 1 Tbsp of potato mixture at a time into the skillet, flattening it out. Top with a thin meat patty and cover the meat with another Tablespoon of potato batter. Saute until potatoes are golden brown then flip and continue sautéing until golden brown and cooked through (about 4 min per side). Repeat with remaining batter**, adding more oil as needed. Remove to paper-towel lined plate and serve with sour cream.
*Shortcut: dice potatoes and puree in a blender or food processor - tastes great but the texture is not as authentic as grating by hand.
**If liquid starts to rise to the top of the potato batter between cooking batches, stir it to prevent splatter while cooking.