Jamie Olivers Polish Potato Cakes
Today I am cooking up a potato pancake or placki ziemniaczane as they are known in Poland. The mighty potato is a staple across much of central & Eastern Europe and is the basis for many well known & national dishes.
If you want to make this sweet rather than savoury you can add in grated apple and pop in a little sugar in place of salt, serve with stewed fruit & cinnamon, experimenting is fun. However mostly in Poland they are served with meat sauce, mushroom sauce or simply with soured cream.
I have served it with all three because I am greedy!
Pre-warn, this is a seriously filling dish, easy to make and deeply filling for the belly!
Since potato pancakes can also be made ahead, wrapped in foil and kept warm in a low oven.
Polish potato pancakes recipe
- 6-8 medium-sized potatoes, peeled
1 onion, peeled
1 egg, beaten
2 tablespoons plain flour
Sea salt and freshly ground black pepper
Oil for shallow frying
For the mushroom sauce
- 1 onion, peeled, finely chopped
250g chestnut mushrooms
125ml/½ cup vegetable stock
125ml/½ cup double or heavy cream
1 tablespoon sour cream
Extra sour cream to serve
Fresh dill to garnish
Using the coarse side of a box grater, grate the potatoes and place them into a sieve or colander over a bowl. Using the finer side of the grater, grate the onion and add it to the potato. Using the back of a spoon, or even your hands, squeeze out any excess water/juice from the potatoes and onion. Discard the liquid, and then put the onions and potatoes into the bowl. Add the egg, two tablespoons of flour and season with sea salt and pepper, then stir everything together – the mixture should be quite thick.
Heat a little vegetable oil in a large, flat frying pan. Drop three or four mounds of the mixture into hot oil, and flatten to make small pancakes.
Fry for 2-3 minutes per side, turning once, until golden brown. Transfer the pancakes to a plate lined with a paper towel. Repeat until all the potato mixture is used, adding a little fresh oil if necessary. You can serve the pancakes immediately, or keep them warm, wrapped in tin foil in a low oven.
To make a quick mushroom sauce to serve with the pancakes, heat a little oil in a clean frying pan. Fry the chopped onion on a low heat for ten minutes until golden and soft. Add the mushrooms and cook for a further few minutes, until soft. Pour in the stock and simmer for one minute, then pour in the double cream and stir in the sour cream. Allow to bubble and simmer, then serve with the potato pancakes, along with some fresh dill and extra sour cream on the side.
I hope you will enjoy this now the weather is getting chillier!
Happy Partying or relaxing over the weekend whatever you decide to do.
What is your favorite Winter tipple?
Mine is ginger wine!
PS remember if your bored during the week and wish to enter my Eclectic Corner challenge/event of which the first one will be this Tuesday 2nd, repeating every fortnight, please pop back to my blog then, meanwhile you can click the following link to find out all about it: Eclectic Corner