Potato cakes in a frying pan recipe with photos

Mashed potato pancakes

You don't have to follow the beaten culinary path. Flatbreads are an interesting alternative to the traditional serving of potatoes. This recipe will be a lifesaver, especially for housewives who often have some mashed potatoes left over after dinner.

Ingredients:

potatoes (tubers or mashed potatoes) – 600 g;
egg – 1 pc.;
flour – 200 g;
spices;
oil (vegetable) – 30 g.

Preparation:

If you don't have puree, you will need to prepare it. To do this, you need to peel and cook the potatoes as usual. This takes about 15 minutes. After kneading thoroughly, it is important to watch for lumps - there should not be any.
The mass has cooled down, it's time to add the egg. It is convenient to use a spatula for mixing.
Separate about 400 g of flour and sift into puree. At the same time, do not forget about stirring; any lumps in the cake will be felt, and breaking them is not so easy.
The dough is almost ready, all that remains is to add salt and add piquancy with your favorite spices. It can be anything - from pepper to herbs.

Spread the remaining flour over the work surface. Scoop out the dough (it’s easier to use a spoon) and place it in the flour. Mix slowly until it stops sticking. Cut into pieces - the diameter of the cakes depends on their size.
Roll out the blanks. Don't make them too big and thin, they tear easily. In addition, you should think about the frying pan in advance and base it on its size.
They cook quickly, no need to grease the pan.

Ingredients:

For the test:

3 cups flour;
1 glass of kefir;
1 teaspoon salt;
1 teaspoon baking soda.

For the filling: Option 1

Hard cheese;
Greenery;
Garlic.

Option 2

Mashed potatoes;
A little bit of cheese;
parsley.

How to bake:

To prepare the dough, you should mix kefir with soda, and then add flour and salt. But I already mixed the dry ingredients and poured in the kefir according to the bread recipe. Knead the dough, greasing your hands and table with sunflower oil so that it does not stick too much. You should not add flour - the dough will be too stiff and difficult to roll out.

After kneading the dough, put it in a warm place for half an hour.

In the meantime, let's prepare the fillings: grate the cheese on a coarse grater, add a little to the potatoes, season with parsley and mix. Add chopped garlic and herbs to the rest of the cheese and mix.

Then we divide the dough into pieces - I got 8 - and form each into a flat cake.

Place the filling in the middle of the flatbreads (ideally, the amount of filling should be equal to the amount of dough, but in practice that much filling cannot fit). Carefully seal the edges of the flatbread, gathering the dough into a “bag”.

Turn the flatbread over and carefully, so as not to tear it, roll it out to half a centimeter thick. If it breaks, the filling will escape.

Next, the flatbreads should be fried in a dry frying pan. But I didn’t finish reading the recipe carefully and fried them in sunflower oil. So the result was not mysterious khychin flatbreads, but simply delicious kefir pies!

However, this did not bother anyone, and the cakes went with a bang. I put them on a napkin so that the oil was absorbed, and we snacked on tea with these flatbreads.

But next time I still want to try, what kind of khychins will turn out if they are fried according to all the rules?

First, let's prepare mashed potatoes. I cook it simply. Boil the potatoes in salted water until tender. I buy crumbly potatoes specifically for mashed potatoes. Cook for 20 minutes, and it comes out very well.

I drain the water from the potatoes. I mash it with a potato masher. I add a piece of butter and milk. You don't want to make the potatoes too runny, but you don't want them to be too thick either. It is advisable for the potatoes to be elastic so that they can be rolled out easier into flatbreads.

I also cut one onion into cubes and fry it in vegetable oil. I add it to the potatoes.

I finely chop a couple of sprigs of dill and mix with the puree. Ground black pepper to taste and desire.

Flatbread with herbs in a frying pan

Greens refresh any dish and add an appetizing aroma. But this recipe also has a filling, which makes the flatbreads even tastier.

Ingredients:

yeast (dry) – 7 g;
water – 100 ml;
flour – 180 g;
salt – 5 g;
sugar – 10 g;
sunflower oil – 18 g;
potatoes – 400 g;
cheese (any) – 100 g;
cream (from 15%) – 30 ml;
greenery;
spices;
oil (for the frying pan).

Preparation:

It's worth starting with a test. Heat the water a little, add the yeast, let stand for about 10 minutes.
Sift all the flour, add sugar, salt. In the meantime, the yeast has already brewed and you can combine both mixtures.
Pour in the oil. Use a spoon and then knead with your hands.

Advice. The cake dough will need at least half an hour to “rest.” This time should be used to work on the filling.

If you don’t have it ready, boil the potatoes. To make it take less time, cut it smaller. Let cool and mash.
Grate the cheese. It is more convenient to work with hard varieties or pre-freeze the product.
Chop the greens and combine all the ingredients.
Divide the dough into equal (rather large) parts. Place the filling on each portion and bring the edges towards the middle. You will get a bag, you need to roll it with a rolling pin.
Potato cakes love oil, so you need to make sure that the level in the pan is even. Fry both sides.

Flatbread with cottage cheese

Cottage cheese baked goods are loved by everyone. There is no doubt that potato cakes with the addition of cottage cheese will also quickly conquer every culinary connoisseur.

Ingredients:

potatoes – 500 g;
cottage cheese – 180-200 g;
egg – 2 pcs.;
flour – 310 g;
butter – 100 g;
spices.

Preparation:

First of all, you have to boil the potatoes or use ready-made mashed potatoes.
Process the cottage cheese: if you take homemade or grainy cottage cheese, you need to break it or rub it in a sieve. Mix with puree.
Pour in the eggs.

Attention! To make the dish more airy, it is recommended to first beat the whites with salt, and carefully mix the yolks into the main mass.

Add flour little by little (not all at once, this is important), kneading the dough with force. As soon as it stops sticking, it’s ready. You may need a little less or, conversely, more flour. It’s better to focus not on numbers, but on consistency.
Divide the entire mass into equal lumps and roll each one out. Cook the flatbreads as usual - in a greased frying pan or in the oven for about 25 minutes.

Coat each flatbread with oil, the aroma will become brighter. You can top it with sauce; sour cream and garlic will do.

How to cook “Potato cakes with kefir”

Let's prepare the ingredients.

Pour kefir into a bowl, add salt and soda. Mix. Kefir should foam.

Add a glass of flour.

Pour 40 ml. vegetable oil and mix everything.

Add flour in small portions and knead the dough. Cover the finished dough with cling film and leave for 30 minutes, then divide into 6-8 equal parts.

Peel the potatoes, cut them into large pieces and cook until tender. We express the water.

Crush the potatoes, add the egg and salt.

Chop the onion, fry it and pour it into the potatoes, add chopped dill.

Sprinkle a piece of dough with flour and roll it into a flat cake. Place potato filling in the center.

Wrap the filling in the dough.

Press the dough with potatoes a little with your hand and carefully roll out the flatbread.

Fry in a dry frying pan on both sides until golden brown.

In a bowl, mix vegetable oil and garlic passed through a press. Grease the cakes.

Potato cakes are ready. Serve hot. Bon appetit!

Sweet cakes

Potato baked goods are so unique that they can even be served as dessert.

Ingredients:

potatoes – 500 g;
egg – 1 pc.;
milk – 35 ml;
flour – 250 g;
yeast – 20 g;
sugar – 40 g;
sugar (vanilla) – 20 g;
vegetable oil – 30 g;
salt;
oil (in a frying pan).

Preparation:

Traditionally, puree is used as the base. If you are working with fresh potatoes, you will need to boil and mash them. Some housewives like to use a meat grinder for this.
While the puree is cooling, you need to have time to prepare the active mixture. Sweeten the milk and add yeast, add flour - 30 g is enough. Set aside to rise and return to the dough.
Knead potatoes with flour, add eggs and butter. Vanilla sugar and salt are added for piquancy and flavor.
Combine the risen yeast mixture with the potato mixture and let it rise again.
Roll the dough into flat cakes and quickly fry in oil.
Since these scones are a dessert, it would be a good idea to sprinkle them with powder and decorate them with lingonberries or cranberries.

Potato cakes are the epitome of an economical delicacy. The variety of recipes will not let the cook and his tasters get bored. The dish will look appropriate on both everyday and festive tables. And children will love the unusual interpretation of boring foods.

Do you make tortillas using potatoes?

Description

Potato cakes are easy to make in a frying pan. Everyone will like their recipe without exception. The basis of nutritious flatbreads is potatoes baked in their skins. Orange flatbreads can be used instead of bread for the first course, because they are often baked in a dry frying pan or, a little less often, in an oven heated to two hundred degrees Celsius.

When serving the flatbread, you can sprinkle with dill or parsley, and pour over melted butter. You can also use potato bread as a base for mock pizza or hot sandwiches.

There is no need to add baking powder, eggs or milk to the scone dough. The delicacy can be considered a Lenten dish, so its preparation should be of interest to those people who adhere to fasting restrictions or do not eat animal food at all.

One of the secrets to making flatbreads is that you need to knead the dough and form balls with wet hands. Then the potato mixture will not stick, and the cakes will turn out smooth.

A detailed recipe will help you see how easy it is to make delicious and healthy potato cakes with your own hands at home, and step-by-step photographs will help you understand the intricacies that cannot be explained in words.