Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 lb Mett (raw minced pork)
- 2 tbsp vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, eggs, flour, salt, black pepper, paprika, and garlic powder. Mix well until all ingredients are evenly distributed.
2. Add Mett to the potato mixture and mix until well combined.
3. Heat a non-stick skillet over medium-high heat and add vegetable oil.
4. Using a 1/4 cup measuring cup, scoop the potato mixture and drop it onto the skillet. Flatten the mixture with a spatula to form a pancake shape.
5. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
6. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 22g
Carbohydrates: 19g
Protein: 16g
Substitutions for ingredients:
- Instead of Mett, you can use ground beef, pork, or chicken.
- You can substitute all-purpose flour with gluten-free flour.
Variations:
- Add chopped herbs such as parsley, chives, or dill to the potato mixture for extra flavor.
- Serve with sour cream, applesauce, or ketchup.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes before mixing them with other ingredients.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in the oven at 200°F until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pancakes on a platter with a dollop of sour cream and chopped chives on top.
Garnishes:
- Chopped chives, parsley, or dill.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more grated potatoes or a splash of milk to the mixture.
Food safety advice:
- Make sure the Mett is cooked thoroughly before adding it to the potato mixture.
Food history:
- Mett is a traditional German raw minced pork dish that is often served on bread rolls or as a topping for potato pancakes.
Flavor profiles:
- Savory, crispy, and slightly spicy.
Serving suggestions:
- Serve the pancakes as a main dish for lunch or dinner.
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Region: German