Meat stuffed potato pancake

This meat stuffed potato pancake is full of excellent flavors. Chicken, peas, corn, mushrooms, and red bell pepper – a delicious combination. The perfect idea for a weekend lunch.

Ingredients

Instructions

1. First, prepare the dough for potato pancakes. Clean and grate the potatoes. Place in a bowl together with grated garlic.
2. Add one whole egg along with one yolk, and season with marjoram, salt and black pepper. Gradually start adding the flour to the desired consistency. Mix well.
3. Heat a larger amount of oil in a skillet. Add the dough to the center of the pan and spread it over the entire surface. Fry until golden brown on each side for about
   3 minutes. Place the finished pancakes on a paper towel. Repeat this step until you have used all the dough.
4. Now the stuffing. Sautee the onion in olive oil in a larger pan, then add the garlic and the diced chicken. Season with salt and pepper. Sear the meat nicely until brown for about
   5 minutes.
5. Add tomato puree, chopped red bell pepper, and mushrooms. Stir and cook for another
   10 minutes.
6. After that, add ketchup, ground cumin, corn, and peas. Mix well and turn off the heat.
7. Place the filling on the potato pancake and fold it in half. Garnish with fresh parmesan.

Nutrition