A recipe for a delicious and hearty potato pancake in a not-so-traditional form. The pancake is pan-fried like a crepe, then folded over the filling. The result is a very satisfying all-in-one dish — all you need to add is a salad. For the filling, I added celery alongside the chicken, but feel free to swap it for bell pepper, broccoli, mushrooms, or anything similar you enjoy — it'll be delicious either way! Makes 4 servings. By the way, here are plenty of potato pancake recipes from Kamelenta. There's something for every taste!
Ingredients:
- Potato Pancakes:
- 600 g potatoes
- 1 tbsp sour cream
- 1 egg
- salt
- Filling:
- 200 g chicken breast fillet
- 100 g heavy cream (any fat content)
- 1 celery stalk
- 1 onion
- 0.5 tsp flour
- spices to taste (I used a pinch each of oregano, marjoram, and garlic)
- salt, pepper
How to cook potato pancake with chicken
Make the filling. In a skillet, sauté the onion, sliced into half-rings, in clarified butter or vegetable oil.
Add the finely chopped chicken and the celery, sliced on the diagonal. Cook, stirring occasionally, until the chicken is done and the celery is tender. Add spices to taste, season with salt and pepper.
Sprinkle with flour, stir to combine, then pour in the heavy cream. Warm over low heat just until the sauce thickens, being careful not to let the cream curdle. Keep the finished filling warm.
Make the potato pancakes. Grate the potatoes on a coarse grater, salt them, and squeeze out as much excess liquid as possible with your hands. Add the sour cream and egg, and mix well. Spoon a portion of the potato mixture onto a skillet with heated vegetable or clarified butter, spread it out evenly, and fry until golden on the bottom.
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