Description
The site has a lot of different variations of potato pancakes, cooked in different ways, and in a slow cooker, in the oven and in the pan. And a lot of different toppings. I made pancakes, the recipe of which had learned to Classmates. The taste is familiar and most favorite. can someone come in handy and this recipe, Oh and the technique can take any. Igridienty left as in the original recipe, the technique, too, has changed only the form.
Ingredients
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Potatoes
7 piece
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Potato starch
4 Tbsp
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Chicken egg
1 piece
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Chicken fillet
300 g
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Cheese
120 g
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Parsley
1 coup
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Vegetable oil
4 Tbsp
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Black pepper
0.5 tsp
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Salt
1 Tbsp
Cooking
The products required.
Potatoes to grate on a coarse grater, season with salt to taste, cheese to RUB on a large grater, parsley and finely chop.
The chicken cut is not large, better plates. put on a dry heated pan, evaporate the water, salt lightly.
After evaporation of water, add 1 tbsp oil. and fry until almost cooked. On all about all leaves about 10 minutes.
Potatoes are very good squeeze, beat the egg, add cornstarch and thoroughly mix quickly.
Heat a pan pour a some butter and quickly put half of the potato dough, spread evenly across the diameter of the pan.
Flip and cook the other side. to a crisp.
Also to do with the second half of the dough, fry one side, flip, reduce the heat to medium.
The potato pancake is evenly spread out the roasted chicken on top of cheese mixed with parsley, flatten.
Once the cheese begins to melt close already baked pancake spatula to press and cook until ready.
Gently pushing the spatula to move our pancakes on a dish, or let cool in the pan.
Cut into portions slices. I cut it into 4 pieces.
Serve. I served with lobio.
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