Potato pancakes with spinach and dill
Yummy potato dumplings with fresh spinach and dill are a great option for a hearty snack in a hurry. The addition of fresh herbs gives the dish a fresh touch, while the base of grated potatoes, egg, and flour makes it nutritious. Simple, budget-friendly, and delicious. Try it! Ingredients (for 2 servings)
Potatoes - 450 gr (350 gr peeled)
Onions - 100 gr (1 unit)
Flour - 60 g
Spinach - 25 g
Fresh dill - 15 g
Egg - 1 egg
Vegetable oil (for frying) - 60-70 ml
Salt - to taste
Ground black pepper - to taste
Sour cream for serving (optional) - to tast
Prepare the ingredients. Wash and dry the greens. Peel onions and potatoes.
Grate potatoes on a fine grater.
Peel and finely chop onion. Finely chop the spinach and dill greens. Add the greens and onions to the grated potatoes.
In a bowl with the prepared components add the egg, flour, salt and ground black pepper.
Mix everything well and let the mixture stand for 15 minutes. During this time, the potatoes will let the juice flow, and the mixture will become less thick.
Heat 1-1.5 tbsp. vegetable oil in a frying pan on a high heat. When the oil is hot, reduce the heat to medium. Portion the potato mixture into the pan, forming oval or round tortillas. I'm putting in portions of 1 tbsp with a slide - you get about 12 potato pancakes.
Fry the pancakes for 3-4 minutes on each side.
Place the finished pancakes on a paper towel for a few seconds to soak up the excess oil. Repeat the process with the remaining potato mixture.
The spinach and dill dumplings are ready. Top the potato dumplings with sour cream or sauce to taste if desired and serve