Potato cakes with cheese are liked not only by adults, but also by children. And all because they have a very unusual creamy potato taste. To make potato cakes, you don’t have to make special mashed potatoes - you can use leftover potatoes from lunch or dinner.
Potato and cheese cakes can easily replace bread. But still, you shouldn’t lean too much on them. The average calorie content of 100 g is 254.1 kcal. In addition, the main ingredient contains a lot of starch. To ensure everything works out right the first time, you need to follow some important tips:
- You can add spices to taste and chopped herbs, for example, dill, to the potato mixture.
- It is advisable to prepare the puree ahead of time to reduce cooking time.
- To prepare the puree, just boil the potatoes, add a little butter and milk to it, and crush everything.
- If desired, lightly fried onions can be added to the dough.
It is advisable to serve these flatbreads hot. Then they will be soft and slightly chewy inside. When it cools, the cheese will also harden and will not be as tasty.
Your rating: ( 4 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes
Quantity: 6 servings
Required Products
For the test:
- wheat flour – 300 mg;
- kefir – 150 ml;
- baking soda – 0.5 teaspoon;
- salt – 1 teaspoon;
- sugar – 1 tbsp. spoon;
- vegetable oil – 2 tbsp. spoons.
For filling:
- potatoes – 700 gr;
- butter – 25 – 35 g (for filling) + 30 g (for greasing);
- salt – 1 teaspoon;
- Adyghe cheese – 150 – 200 g;
- hard cheese – 150 – 200 g;
- parsley - a small bunch.
Calorie content of foods possible in the dish
- Jacket potatoes – 74 kcal/100g
- Fried potatoes – 192 kcal/100g
- Ripe potatoes – 80 kcal/100g
- Boiled potatoes – 82 kcal/100g
- Baked potatoes – 70 kcal/100g
- Mashed potatoes – 380 kcal/100g
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg – 157 kcal/100g
- Ostrich egg – 118 kcal/100g
- Altai cheese – 355 kcal/100g
- Gruyère cheese – 396 kcal/100g
- Kaunas cheese – 355 kcal/100g
- Latvian cheese – 316 kcal/100g
- Lithuanian cheese – 250 kcal/100g
- Lake cheese – 350 kcal/100g
- Aiaideus cheese – 364 kcal/100g
- Cheese “Altai” 50% fat – 356 kcal/100g
- Appnzeller cheese 50% fat content – 400 kcal/100g
- Gouda cheese 45% fat content – 356 kcal/100g
- Dutch cheese – 352 kcal/100g
- Maison Blanc cheese (semi-hard) – 360 kcal/100g
- Kostroma cheese – 345 kcal/100g
- Lambert cheese – 377 kcal/100g
- Lo spamino cheese – 61 kcal/100g
- Poshekhonsky cheese – 350 kcal/100g
- “Russian” cheese – 366 kcal/100g
- “Soviet” cheese – 400 kcal/100g
- Steppe cheese – 362 kcal/100g
- Uglich cheese – 347 kcal/100g
- Cheese “chester” 50% fat content – 363 kcal/100g
- Swiss cheese – 335 kcal/100g
- Edamer cheese 40% fat content – 340 kcal/100g
- Emmental cheese 45% fat content – 420 kcal/100g
- Etorki cheese (sheep, hard) – 401 kcal/100g
- Cheese “Yaroslavsky” – 361 kcal/100g
- White cheese – 100 kcal/100g
- Yellow fat cheese – 260 kcal/100g
- Limburger cheese – 327 kcal/100g
- Cheese with mushrooms 50% fat content – 395 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Cereal flour – 348 kcal/100g
- Peasant unsalted butter – 661 kcal/100g
- Peasant salted butter – 652 kcal/100g
- Amateur unsalted butter – 709 kcal/100g
- Butter 82% – 734 kcal/100g
- Ghee – 869 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – 0 kcal/100g
Calorie content of foods: Potatoes, Eggs, Flour, Hard cheese, Butter, Salt, Vegetable oil
How to make dough
Pour kefir into a bowl. Pour baking soda into it. Set the cup aside for 10 - 15 minutes.
We wait until a foam cap appears on the kefir.
When this happens, add salt and sugar.
Sifted flour.
And finally, vegetable oil.
Mix the contents of the bowl first with a spoon. Then with your hands. Let's make the dough.
Roll it into a bun. Transfer to a container. Cover with a lid or film. Place in the refrigerator for 15 – 20 minutes.
While the dough is resting, prepare the filling.
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How to prepare the filling
Peel the potatoes. Place it in a saucepan. Boil until done. Then pour out the water.
Crush it thoroughly. Add salt.
Melted butter. Mix everything well.
Add cheese grated on a medium grater to the potatoes.
Finely chopped parsley.
Roll the finished filling into a ball. Then cut it into 4 parts. Let's roll each of them into a ball again. Let's put it aside.
Now let's start cooking.
Description of preparation:
In this case, potatoes are used in small quantities to hold the filling together well.
But as for cheese, it’s better to take more. I recommend combining hard and soft, then the filling will be rich in flavors and have a soft texture. In addition, you can always diversify the filling with herbs or spices, for example. Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Dairy products / Cheese / Dough / Yeast dough Dish: Baking / Flatbread / Salty Geography of cuisine: Russian cuisine
How to cook
Let's take the dough out of the refrigerator. Let's divide it into four parts. Let's wash each of them again. Let's roll it into a bun.
Let's take the first one. Roll it out into a flat cake.
Place a cheese and potato ball inside. We pinch it like whitewash.
We do the same with the remaining parts of the dough and filling.
We roll each “white” into a flat cake according to the size of the frying pan.
Recipe for making potato cakes with yeast
Prepare yeast potato dough using this video recipe. The donuts turn out especially fluffy and tender. And to give the traditional taste a special touch, experiment with spices.
I'm sure many of you have your own recipes for making potato dough dishes. If you have never tried it before, feel free to take any recipe from the selection. You will definitely like it, your family and guests will be delighted, your friends will ask you to share the recipe on social networks. Cook with pleasure, bon appetit! Goodbye!
Sincerely, Olga Steshkina
How to bake
Heat the frying pan over medium heat. If it has a non-stick coating, it does not need to be greased with vegetable oil. Lay out the flatbread. Use your fingers to press it so that it fits tightly to the bottom of the pan.
We will bake on low heat. The cake should bake, not burn.
When one side is browned, turn it over. Fry the second one.
Place the finished flatbread on a prepared plate. Grease with butter.
We do the same with the rest. We stack them on top of each other like pancakes.
Finnish potato cakes (recipe with photos)
Classic Finnish flatbreads are also made from mashed potatoes, flour and eggs. But their main difference is that the flatbreads are not fried, but baked in the oven. The dish is often supplemented with sesame seeds, chopped herbs and aromatic seasonings.
We'll improve the standard recipe a little by adding grated cheese and chopped garlic. And besides this, we will also serve a simple but very tasty sour cream sauce with the flatbreads.
Ingredients:
- Potatoes – 600 g (can be cooked in advance);
- Flour – 100 g.
- Hard cheese – 50 g.
- Chicken egg – 1 pc.
- Vegetable oil – 1 tbsp. spoon;
- Garlic – 1-3 cloves;
- Sesame seed – 2 tbsp. spoons;
- Salt – 0.5 teaspoon;
- Black pepper, coriander, dried paprika - to taste;
Sauce:
- Sour cream – 100-150 g.
- Green onions, dill – 1 bunch;
- Garlic – 1 clove;
- Salt and black pepper - to taste;
How to cook
In this example, we will start by boiling the potatoes, but if you already have mashed potatoes, you can skip this step. As mentioned above, it’s even better to prepare the potatoes in advance so that you don’t have to wait extra later.
Peel the potato tubers, rinse well, then fill with water. Add 1 pinch of salt and 1 peeled clove of garlic. Cook until tender, then drain the broth and mash the potatoes until pureed. Set aside and let the potatoes cool completely.
Pepper, salt, beat in a raw egg. Knead well and mix again. If you want a stronger garlic flavor, squeeze a couple of cloves directly into the puree (or grate the garlic on a very fine grater).
Now add the grated cheese, and then the flour. Mix thoroughly first with a spatula and then with your hands. Wet your hands with water or oil, take a little potato dough and form a ball out of it. Put it on a plate. This recipe makes a total of 4 balls of dough.
Immediately prepare a baking sheet; line it with baking parchment. And at the same time turn on the oven at 210-220 degrees Celsius. While we are making the cakes, the oven will warm up.
Lightly crush the ball of dough, then place it on a baking sheet, gently press it over the entire area with your fingers to form a round cake about 0.5 cm thick. We do the same with the rest of the dough.
Lightly pierce the flatbreads with a fork so that they do not warp during baking. Next, coat them with vegetable oil, sprinkle with pepper and sesame seeds.
It is advisable to first roast the sesame seeds in a dry frying pan until a pleasant nutty aroma appears, but if you are in a hurry, you can sprinkle them in this form.
That's it, put the dish in a hot oven. Cooking time will be 15-20 minutes (depending on the oven and the thickness of the cakes). There is no need to turn over during baking.
We keep an eye on the flatbreads from time to time, since it is important for us that they brown, but not dry out (and certainly not burnt, although everyone has different tastes, some like them with a dark crust around the edges). This color will be just right.
While our potato bake is cooling, let's prepare a fragrant sour cream and garlic sauce for it.
By the way, this dish looks similar to Megrelian khachapuri. If you are interested, follow the link, there are several homemade recipes.
Sauces for flatbreads
From sour cream and herbs
In general, this sauce is suitable for any savory baked goods, any hot vegetable and meat snacks. Prepares in literally a minute.
- Place thick sour cream (20-25% fat) in a bowl. Add a few pinches of salt and pepper to it. Squeeze 1 or more cloves of garlic.
- Finely chop the fresh green onions, then add them to the sour cream. If you wish, you can add fresh dill, parsley, cilantro and any other herbs that you like best.
- Stir everything well and put it in the refrigerator (or serve immediately with flatbreads).
Second version of the sauce (from mayonnaise and cheese)
If you don’t like sour cream, you can replace it with mayonnaise (both classic mayonnaise and various dietary mayonnaise sauces are suitable).
- Place a few tablespoons of mayonnaise in a bowl. Next, add a little finely grated cheese. Finely grate a couple of cloves of garlic here. Salt and pepper. Add 1-2 teaspoons of olive or other vegetable oil. Mix.
Lean potato cakes (no eggs or dairy)
Fragrant and quite nutritious potato cakes, prepared without the use of fast food products. That is, there are no eggs, no milk, no butter. The dish is suitable for both fasting people and vegetarians.
We will cook in a frying pan, but keep in mind that the recipe is also suitable for the oven (the example was above).
Ingredients:
- Boiled potatoes - 2 medium tubers;
- Flour – 4-5 tbsp. spoon;
- Sunflower oil (refined) – 4 tbsp. spoons;
- Oregano, thyme, basil (dried) - 1 pinch each;
- Fresh herbs - optional;
- Salt – 1-3 pinches;
Step-by-step preparation
- The potatoes were boiled and cooled in advance. Now you need to mash it with a masher until it becomes a homogeneous puree. The fewer lumps, the better.
- Pour sifted flour into a cup of puree, add salt, dried herbs, hot ground pepper, etc. If you wish, you can add fresh chopped herbs (preferably dill).
- Knead thoroughly so that no flour lumps remain. Then add a spoonful of vegetable oil and knead well again.
- The result was a plastic dough. Divide it into 4 equal parts and roll into balls. To prevent the dough from sticking, grease your hands or the pieces of dough themselves with oil.
- Roll the balls with a rolling pin or press them with your palms to form a flat cake.
- Distribute 1-2 tablespoons of oil in a frying pan and heat it. Place the cakes one by one, fry them over medium (or slightly higher) heat for 3-5 minutes on one side, and then another 3-4 minutes on the other. Until blush.
