Belarusian potato pancakes or simply potato cutlets, which we affectionately call pancakes, are a lifesaver and they cook very quickly and always turn out delicious. This time we will cook early ripening potato pancakes with cheese and green onions in butter, in the most usual way and in a hurry.
With potato pancakes, in this recipe, you can combine almost any kind of greens. Dill will be a great addition, which will diversify and enhance the taste, and the presence of cheese will add spice and vegetable cutlets are much more tender.
Potato pancakes with cheese and herbs
The first step is to knead potatoes boiled in salted water with sour cream and butter. Add grated cheese.
Chop and add 3-4 sprigs of washed green onions, beat in one chicken egg.
Add minced meat with 2-3 tablespoons of sifted flour and stir all ingredients thoroughly until smooth.
Divide the minced potatoes into the intended parts, form round cakes from them and roll them in a little flour on each side.
Heat the oil in a skillet and fry the potato pancakes with cheese and green onions on both sides until they are deliciously golden brown.
Like pancakes, potato pancakes go well with fresh sour cream and jam, honey and jam. Unlike their pancake-like counterparts, vegetable cutlets go well with all kinds of spicy sauces.
There are many options for making meatballs from vegetables. Potato patties can be baked, fried, steamed, boiled and paired with almost any food, making them versatile.