Corned Beef Pancakes
8 servings
50 minutes
Salted pancakes are an ancient Russian dish that has preserved the traditions of peasant cuisine. It originally emerged as a way to use salted meat, a product prepared for winter. In this recipe, potatoes infused with the aromas of fried onions and garlic combine with tender salted meat and spices to create a delicate, juicy dough. After long cooling, it gains elasticity and then becomes a true feast of flavor when fried to a crispy golden crust. The pancakes are served hot with fried duck eggs that add richness to the dish. This hearty, cozy, and surprisingly delicious treat can transport you to the atmosphere of a Russian village and provide the warmth of home.
1
Peel the potatoes and grate them on a coarse grater. Slightly salt and leave for 5-10 minutes. Meanwhile, heat the oil in a pan until it foams. Add the onion and garlic, salt, and cook for 4-5 minutes until the mixture turns golden brown. Remove the pan from the heat.
- Potato: 1 kg
- Salt: to taste
- Butter: 50 g
- Onion: 1 piece
- Garlic: 2 cloves
- Sea salt: to taste
2
Squeeze the moisture from the potato (place in cloth and twist it tightly), then throw it into a bowl. Mix by hand with salted meat, soft onions and garlic, brown sauce, and beaten egg. Add enough crumbs so the mixture doesn't fall apart. Season well with salt and pepper.
- Corned beef: 375 g
- Onion: 1 piece
- Garlic: 2 cloves
- Chicken egg: 1 piece
- Breadcrumbs: 100 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Divide the salted meat into 8 equal parts, shape them into pancakes, and sprinkle with flour. To ensure clear edges, you can use baking molds (with a diameter of 8-10 cm). Refrigerate for at least 4 hours, preferably overnight.
- Corned beef: 375 g
- Wheat flour: 50 g
4
Preheat the oven to 190 degrees.
5
Pour olive oil into the bottom of a large non-stick skillet and place it over high heat. When the oil is hot, add the salted pancakes and fry for 4 minutes on each side until golden and crispy. Transfer the pancakes to a baking dish and send them to the oven for 10-15 minutes, flipping them halfway through. Meanwhile, fry as many duck eggs as you like in the remaining olive oil. Serve the pancakes hot, garnished with fried duck eggs on top.
- Olive oil: to taste
- Corned beef: 375 g
- Duck egg: to taste