Potato filling has always been one of the favorites of many people. Probably, this love for potato pies originated at the genetic level. In the past, peasant families used to eat mostly potato pies, as there was no money for meat and eggs. This trend could be observed in the post-war years and during the formation of the U.S.S.R.
Potatoes saved a large number of people from starvation
.
Although nutritionists often speak unflatteringly about potatoes, you can not underestimate its importance.
Let’s try to prepare puffy, flavorful potato pies on their own.
Ingredients of the dough for the patties:
- kefir 2,5% – 350 g;
- sour cream 15% – 250 g;
- egg – 1 pc;
- salt – 5 g;
- sugar – 5 g;
- baking soda – 9 g;
- vegetable oil – 50 ml;
- flour – 760 g.
Ingredients for the filling:
- boiled potatoes – 1 kg;
- butter – 40 g;
- salt – ½ tsp;
- green onion – 60 g;
- hard cheese – 100 g.
Preparation of potato patties:
Boil peeled potatoes, salt and sprinkle with ground black pepper. Together with a piece of butter turn the potatoes into mashed potatoes
, finely chop green onions, grate cheese on a coarse grater.
To prepare the dough
, put
kefir and sour cream in a bowl, beat eggs, pour salt and sugar. Mix the ingredients, pour ½ of the flour and baking soda
. Knead the dough with a spatula, add the rest of the flour. Pour the vegetable oil together with the flour and continue to knead the dough. Knead
the dough until it holds its shape. Brush the slightly sticky dough with oil and leave it at room temperature for at least 15-20 minutes.
Shape the dough into 80-90 gram balls. Shape the dough into flat cakes and put the filling in them. Seal the mashed potatoes in the dough, place the patties seam-side down on an oiled table.
Heat vegetable oil in a frying pan – ½ of the sides of the pan.
Place the patties in the oil, seam side down, and fry on both sides over medium-high heat.
These patties will be crispy and flavorful. Due to the unusual potato filling, they turn out even more hearty.
