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Ingredients
- Potato 600-700 grams
- 1 carrot
- Onion 1 pc.
- Young nettle (optional) 3-4 tbsp. (chopped)
- Egg 1 pc.
- Wheat flour 1 tbsp
- Green onion (optional) 2 tbsp. (chopped)
- Potato starch 1 tbsp
- Sour cream 1 tbsp
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
- Main ingredients
- Serving 4 servings
Inventory:
pan, grater, sieve, plate, tablespoon
Cooking:
Step 1: prepare the ingredients.
Carrots and potatoes should first be peeled and washed well. Remember to peel the onions and rinse the nettles and green onions.
Grate the potatoes on a medium grater and squeeze with a sieve. You can use your hands or gauze, to whom it will turn out handy.
Grate the carrots, chop the onion, as usual, finely. Crush and greens.
Step 2: mix the ingredients.
Mix all the vegetables, add the egg, sour cream, flour, starch, pepper and salt.
Mix everything well to get a non-liquid mass. If there is a lot of liquid, it means you squeezed the potatoes poorly, you can fix this by adding more flour, but it is important not to overdo it.
Step 3: fry the potato pancakes.
Heat vegetable oil in a pan and spread the potato mass with a tablespoon. Sauté on medium heat until golden brown on both sides.
After frying, put potato pancakes on a paper towel to get rid of excess fat.
Step 4: serve the potato pancakes.
Serve the potato pancakes hot. As a side dish or as a main course with sauce and sour cream.
Enjoy your meal!
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