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–+ servings

Hungarian Potato Dill Mini Pancakes

These European potatoes pancakes are crunchy and golden on the outside with soft centers then topped with sour cream and dill.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 pancakes
Course: Breakfast, Side Dish
Cuisine: European
Calories: 111
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 large potatoes, peeled, grated ( about 12 oz)
  • 1/2 small onion, grated
  • 2 tbsp flour
  • 1/2 tsp salt
  • 2 tsp fresh dill, chopped
  • 2-3 tbsp extra virgin olive oil
  • sour cream
  • scallions and dill for garnishing

Equipment

  • skillet or fry pan

Method
 

  1. Grate potatoes and onion using the small star part of the grater onto a plate. Then transfer to a sieve, sitting over a bowl and allow to sit for 15 minutes to drain excess liquid. Then remove grated potato and onion from the sieve and place into a large bowl.
  2. Mix in flour, salt and fresh dill into the bowl with potato mixture until well combined. The texture will be thick.
  3. Heat 2-3 tablespoons of olive oil into a large non-stick skillet. Using a ice cream scooper, add potato mixture into the skillet, flatten slightly and fry on each side about 3-4 minutes. Remove and set aside in a baking dish.
  4. Serve immediately, while still warm and garnish with scallions and dill. Serve with sour cream.

Nutrition

Calories: 111kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 243mgPotassium: 315mgFiber: 2gSugar: 1gVitamin A: 25IUVitamin C: 14mgCalcium: 14mgIron: 1mg

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