Stuffed potato pancakes

1. 

potatoes • chicken egg 4 pcs • semi skimmed milk 1,5% 10 tbsp (150 ml) • garlic 6 cloves • salt 2 tsp • marjoram 2 tsp • all-purpose flour / plain flour 6 tbsp • breadcrumbs 4 tbsp

Peel the potatoes, wash them and grate. Add eggs, milk, pressed garlic, salt, marjoram, fine flour and breadcrumbs if needed (if the pancakes batter is too thin). Mix everything to combine, and if we used breadcrumbs, then let the batter rest for a while.

2. 

cooking oil

Heat oil in the pan (you can even use traditional lard), use a spoon to place the dough in oil in the shapes of pancake and fry them on both sides. Use about 3 tablespoons of batter for each pancake.

3. Filling from sauerkraut

onion 3.5 oz (100 g) • sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g) • dried mushrooms 5.25 oz (150 g) • sunflower oil 1 tbsp • vegetable salt

Cook finely chopped onion in pot with a little oil. Add sauerkraut and dry mushrooms soaked in water and drained. Braise everything together for 15 - 20 minutes. If needed, pour a little water in and add vegetable salt.

4. Meat filling

onion 5.25 oz (150 g) • pork shoulder 10.5 oz (300 g) • ground black pepper 0.5 tsp • salt 1 tsp • soy sauce 1 tbsp • hot ketchup 2 tbsp

Cook finely chopped onion in oil, add washed pork cut into strips, ground black pepper, salt, soy sauce and ketchup. Pour in enough water to cover the meat and braise 30 minutes until water evaporates but not to burn the meat.

5. 

sterilized letcho 10.5 oz (300 g) • corn starch 1 tsp • water 3 tbsp

Then add sterilized letscho, bring to boil and if necessary thicken the sauce with corn starch mixed with a little water.

6. Serving

Place the pancakes on a plate, add part of the filling on each one and cover it with the second pancake. They are delicious with tartar sauce.