Culinary Connections | Potato Pancakes

RUSSIA LITHUANIA SLOVAKIA

Kartofel’nyy Blin

This is the standard Russian version of the potato pancake, more like a fritter than a pancake.

  • 500 g floury potatoes, peeled, grated small, drained
  • 150 g onions, chopped small
  • 2 eggs
  • 45 g flour
  • 45 ml kefir
  • Salt, large pinch
  • Oil, for frying.

Combine all the ingredients in a large bowl, mixing thoroughly.

Using an oiled tablespoon transfer onto hot oil in a frying pan, cook over a medium heat for 15 minutes, turn once.


Bulvinių Blynų / Bulviniai Blynai

This traditional Lithuanian version generally omits the flour and kefir, and uses less egg.

  • 500 g floury potatoes, peeled, grated small, drained
  • 150 g onions, chopped small
  • 1 egg
  • Black pepper, freshly ground, pinch
  • Salt, pinch
  • Oil, for frying

Combine potatoes, onions, egg and seasonings in a large bowl, mix thoroughly.

Fry a heaped tablespoon of the mixture over a high heat, about a minute.

Turn, fry for a minute, reduce heat to low.

Serve with sour cream.


Kėdainių Blynai

Named after the Lithuanian town on the Nevėžis river, this meat-filled potato pancake is a very old recipe, and still a popular dish.

  • 1 kg floury potatoes, peeled, grated small, drained
  • 300 g pork mince
  • 150 g onion, chopped small
  • 2 eggs
  • Black pepper, freshly ground, large pinch
  • Salt, pinch
  • Oil, for frying

Mix potatoes and onions with eggs and salt in a large bowl, set aside.

In a separate bowl combine meat and seasonings.

Begin to fry five heaped tablespoons of potato mixture in oil in a large frying pan over a high heat.

Top each potato pile with a level tablespoon of meat mixture.

Turn heat to medium.

Finish with another heaped tablespoon of potato mixture on top of the meat mixture, press down with a spatula.

Turn heat high, carefully turn pancakes, fry for two minutes, reduce heat to low.

Transfer to a tray, bake in a 140°C oven for ten minutes.

Serve with mushroom and sour cream sauce.


Zemiakové Placky

This is the aromatic Slovakian version.

  • 1 kg floury potatoes, peeled, grated small, drained
  • 180 g flour
  • 60 ml milk
  • 1 egg
  • 5 garlic cloves, crushed
  • 15 g salt
  • 10 g marjoram
  • Black pepper, freshly ground, large pinch
  • Oil, for frying

Mix potatoes and garlic with egg and salt  in a large bowl, work in flour and milk, season with marjoram and pepper, set aside.

Fry in small batches over medium heat until golden brown, about 15 minutes, turning once.