Kitchen appliances and utensils: a stove, a teaspoon and a tablespoon, a potato crusher, a bowl, a bowl, a cutting board, a silicone brush, a sieve, a rolling pin, a plate, a spatula.
Ingredients
| Ingredients | amount |
| Potatoes | 700 g |
| Wheat flour | 200-250 g |
| Egg | 1 PC. |
| Butter | 50 g |
| Parmesan Cheese | 50 g |
| Fried sesame seeds | 1 tbsp. l |
| Dried garlic | 1 tsp |
| Dried oregano | ½ tsp |
| Dried basil | ½ tsp |
| Dried parsley | 1 tsp |
| Nutmeg | pinch |
| Salt | 1 tsp |
| Black or white ground pepper | 1/4 tsp |
| Vegetable oil | for greasing the pan |
Step cooking
- Peel, rinse and boil the potatoes (700 grams) until cooked. Drain the boiled potatoes completely, add the butter (25 grams) and mash it with a mashed potato nest to avoid lumps.
- Add mashed parmesan cheese (50 grams) and all the spices in mashed potatoes and all the spices: dried garlic (a teaspoon), dried oregano and basil (1/2 teaspoon each), dried parsley (a teaspoon) and nutmeg (1 pinch) . Salt and pepper the potatoes to taste. It will take about a teaspoon of salt and a quarter teaspoon of ground pepper.
- Thoroughly mix the spices into the potatoes and taste to have enough. Break the chicken egg (1 piece) into a separate bowl and pour it into the potatoes. Mix well. Add sesame seeds (1 tablespoon) previously fried in a dry pan to the mixture and mix.
- Gradually, add the sifted flour in parts and knead the dough with a spoon and then with your hands. You can take up to 200 grams of flour, but it depends on how much it takes the potatoes.
- Sprinkle the table with flour, put the dough out of a bowl, also dust the dough with flour on top and continue to knead it. As a result, you may need 250 grams of flour, but it depends on the potato and the flour. The dough should turn out very soft, but at the same time it will still stick a little to your hands.
- Roll out the dough into a sausage and divide into 10 equal parts with a knife.
- Sprinkle flour on a large chopping board. Roll the balls from the separated pieces of dough and lay them on the board. When forming koloboks, dust both the dough and hands with flour. Roll the rolled pieces of dough with a towel so that they do not ventilate. Put the pan on the fire to heat. Lightly grease it with vegetable oil using a silicone brush.
- The surface of the table where you will roll the cakes, dust with flour. Carefully, adding a little flour to the surface of the bun, roll the dough into a cake about 2 mm thick. Carefully transfer the dough to a heated pan greased with vegetable oil and fry the tortilla on each side for 1-1.5 minutes until it is rosy. Do not make the fire too large; the cakes should be baked.
- While one cake is fried, roll the next. When the cake is fried on the other side, remove it on a plate and grease with butter.
- Lubricate the pan again with a brush with vegetable oil and lay out the second cake. In this way, fry all the potato cakes.
Feed options
Serve cakes in the form of heat as bread for the first courses, or as an independent dish. Sour cream sauce is good for potato cakes.
To cook it, add finely chopped fresh dill (7-8 branches), garlic (2-4 cloves) grated on a fine grater into sour cream (200 grams), salt and pepper to taste, and a little bit of nutmeg can be added if desired. Mix everything and serve the sauce to the potato cakes.
Video recipe
After watching the video, you will find out what consistency should be the dough for potato cakes, and how to roll it correctly so that the cakes do not tear.
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