Ingredients for the cheese filling:
Cottage cheese – 100 g;
Cucumber – 2 pcs.
Preparation of potato pancakes:
Peel the potatoes, cut them into small cubes, pour over 300 ml of milk and blend with a hand blender. Beat the eggs into the mixture, add salt, turmeric, dried garlic and sift the flour.
Beat the mixture with a hand blender or stir with a wire whisk. Pour 70 ml of milk into the thick dough, more if possible. Add vegetable oil to the dough as well.
Chop the parsley and dill and pour into the dough.
Grease the pan with vegetable oil, heat it and fry the pancakes on both sides.
Brush each pancake with butter.
For the meat filling, cut the onion into small cubes and fry it in a pan with vegetable oil until golden brown.
Finely chop the cooked meat and add it to the onion, fry together. Season with salt and pepper, add dried garlic, butter and broth.
Let the meat filling simmer for a few minutes and then cool.
For the tomato filling, press the garlic cloves through a press into the sour cream.
Finely chop the tomatoes and add them to the sour cream. Grate the cheese on a coarse grater and add it to the total mixture.
For the cheese filling, finely chop the cucumber and mix it with the cream cheese.
We fill each pancake with the filling and roll it into a tube or envelope. The result is fragrant, delicious pancakes with meat, tomato or cheese filling. All pancake variations can be served for breakfast or even on a festive table.
