Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 cup grated Kashkaval cheese
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large mixing bowl
- Grater
- Skillet
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine the grated potatoes, Kashkaval cheese, flour, beaten egg, chopped parsley, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Heat the vegetable oil in a skillet over medium-high heat.
4. Using a spoon, scoop the potato mixture and form into patties.
5. Place the patties in the skillet and cook for 3-4 minutes on each side or until golden brown.
6. Use a spatula to flip the patties and cook the other side.
7. Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 180mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Kashkaval cheese.
- You can substitute the parsley with any other fresh herbs you have on hand.
Variations:
- Add chopped onions or garlic to the potato mixture for extra flavor.
- Add chopped cooked bacon or ham to the potato mixture for a meaty twist.
- Make mini pancakes and serve them as appetizers.
Tips and Tricks:
- Squeeze out any excess water from the grated potatoes before mixing them with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the bottom.
- Keep the cooked pancakes warm in a low-temperature oven until ready to serve.
Storage Instructions:
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pancakes in a skillet over medium heat for 2-3 minutes on each side or until heated through.
Presentation Ideas:
- Serve the pancakes on a platter with a dollop of sour cream or Greek yogurt on top.
- Garnish with chopped fresh herbs or green onions.
Garnishes:
- Chopped fresh herbs
- Green onions
- Sour cream
- Greek yogurt
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine or beer.
Suggested Side Dishes:
- Mixed green salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the pancakes are falling apart in the skillet, add more flour to the mixture to bind the ingredients together.
Food Safety Advice:
- Make sure the potatoes are cooked through before serving to prevent any food-borne illnesses.
Food History:
- Kashkaval cheese is a type of cheese that originated in the Balkans and is commonly used in Bulgarian, Romanian, and Turkish cuisine.
Flavor Profiles:
- The Kashkaval cheese adds a salty and slightly tangy flavor to the pancakes, while the potatoes provide a mild and earthy taste.
Serving Suggestions:
- Serve the pancakes as a main dish for breakfast, lunch, or dinner.
Related Categories
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Region: Bulgarian
Taste: Savory, Rich, Cheesy, Tangy, Comforting