The Best Potato Pancakes In The World

Tender and fluffy potato pancakes with cheese and mushrooms. What could be better? Only better with oregano! And this recipe has it all. I very rarely cook pancakes for lunch or dinner, but after trying this recipe, I can safely say that these potato pancakes can be the most delicious and satisfying dinner! Even for the whole family or for a large number of guests. Try it!

Total time: 40 minutes | Cooking time: 25 minutes | Yield: 4 servings

INGREDIENTS

1. Potatoes - 2 pcs

2. Onion - 1 pc

3. Eggs - 3 pcs

4. Milk - 200 ml

5. Salt - 1 tsp

6. Black pepper - to taste

7. Oregano - to taste

8. Flour - 100 g

9. Mushrooms - 300 g

10. Processed cheese - 160 g

11. Cheese - 35 g

12. Dill - to taste

13. Vegetable oil - 30 ml

14. Butter - 20 g

Step By Step Cooking Process

STEP 1

Peel and wash the potatoes. Cut into large cubes, then boil and mash with a blender or a fork.

STEP 2

Transfer the mashed potatoes into a deep bowl, add eggs, chopped half an onion, add salt, pepper, oregano, pour in milk. Then mix well.

STEP 3

Add flour, then beat thoroughly until smooth.

STEP 4

Bake pancakes in European style (spreading them over the entire surface of the pan) over medium heat, adding vegetable oil, until golden brown on both sides.

STEP 5

The mushrooms and remaining onions need to be chopped, then fried until done over medium heat, adding a little vegetable oil.

STEP 6

Next, prepare the filling. Place the prepared mushrooms and onions in a deep bowl, add the processed cheese, chopped dill, then grate the hard cheese and mix thoroughly until smooth.

STEP 7

Place a few spoons of filling in the middle of the pancake and spread it over the entire surface, then roll it into a roll, tucking in the edges.

STEP 8

Ready potato pancakes with filling should be lightly fried in butter, this will give them a special sophistication and aftertaste. Enjoy your meal!