Potato pancakes with herbs
4 servings
30 minutes
Potato pancakes with herbs embody Belarusian culinary tradition, combining simplicity of preparation with exquisite taste. Tender mashed potatoes enriched with fresh aromas of herbs, lemon zest, and garlic transform into golden, crispy pancakes. This dish combines softness inside and an appetizing crust outside, creating a harmony of textures. The light acidity of lemon adds freshness, while the herbs reveal a full range of flavor nuances. These pancakes are perfect for a cozy family dinner or festive table. They can serve as a standalone dish or a delicious complement to meat and vegetables. The simplicity of ingredients makes this recipe accessible, while its taste is unforgettable.
1
Boil the potatoes until cooked, peel and mash them to a puree consistency. Add salt to taste. Chop the parsley and green onions.
- Potato: 4 pieces
- Parsley: 35 g
- Spring onion: 35 g
2
Add the zest of one lemon and olive oil to the greens. Mince the garlic and add it as well. Add a little salt.
- Lemon: 1 piece
- Olive oil: 1 teaspoon
- Garlic: 1 clove
3
Heat the oil well in a pan. Shape a ball from the mashed potatoes, make a dent in it and place about one teaspoon of herb filling inside; you can also mix the puree with greens initially. Press with your fingers to form a thick patty. Chill the potato pancakes in the refrigerator for 20 minutes. Then fry them in the pan for 3-4 minutes on each side.
- Potato: 4 pieces
- Parsley: 35 g
- Spring onion: 35 g
- Olive oil: 1 teaspoon
