Potato pancakes with curd

At first glance, the pancakes are not any significant differences from the already familiar to us potato. Yet, these unusual potato cutlets making the stuffing, which did not immediately notice. But this is only until the first bite, and then detected by the presence of the beloved cheese

Potato pancakes with cottage cheese recipe

1. In a blender place peeled potatoes and onions. Beat 1 large egg, add flour and a teaspoon of salt. Scroll all until smooth. If the vegetables are quite large, it is better to divide. And in the absence of electronic equipment, potatoes and onions can be passed through a large grater, as did our grandmothers

2. Next, in a separate bowl, place the cheese, add the remaining egg and salt a little. Mix thoroughly with a spoon, and then pass through a sieve

3. Pour the oil pan, it is desirable to use a cast iron pan with a thick bottom. Spoon potato mixture, apply as much as would be required for a small-sized pancakes. Give more rounded and flat shape and on top of cakes, in the middle Put cheese. Slightly pressing down gently smooth out and already over curd mass re-apply a mixture of potatoes, only to a lesser extent so that the mass is covered with a thick layer all the lower

4. Fry the potato cakes should be at moderately high heat. On low heat to brown the potatoes will be slow, and meanwhile, the oil will be rapidly absorbed into the interior, which is undesirable. As soon as the lower part of the golden brown, using a spatula need to quickly turn the top to the bottom and continue roasting process further until ready

5. Cook the pancakes until golden brown, to the inside, too dopeklo. After transfer to a separate bowl and allow to drain the remaining oil

6. Potato pancakes with curd, usually served with sour cream, as a separate dish. It can be consumed with bacon and scrambled eggs