• Polish Mama Cooks

Placki Ziemniaczane - Polish vegetarian potato pancakes

Polish potato pancakes, in Poland known as placki ziemniaczane or kartoflane, are one of the most versatile meals that I know. As such they are strictly vegetarian but they can be eaten with goulash (gulasz in Polish), mushroom sauce or even with applesauce.

Potato pancakes are associated with the cuisines of many European counrties. In Czech Republic named bramborák or cmunda, in Slovaki they are know as zemiakové placky and in Jewish culture they are called latka. They do defer from each another but they have one and the same main ingredient - potatoes. One of the most versatile vegetables in Polish cuisine, in my opinion!


Potatoes are a great source of vitamins and minerals, such as potassium, vitamins C and B6

Those pancakes that I make have two different flavors, and few other additions, however this time I kept them strictly vegetarian. The first one - my savory potato pancakes, are made with some leek, onion and chilies, I kept them simple but spicy. The second sweetened (not sweet) potato pancakes, are create with some zucchini and carrots, and garnished with some sour cream and maple syrup sauce. Here, I hoped that they will be a great change for my kids- they love pancakes (but which kids don't).


The main dietary components in potatoes are carbs but they contain small amounts of high-quality protein.


TIME

Ready in 30- 40 min

Preparation: 15-20 min

Cooking: 15 min

serves 6-8 people (4 adults and 4 kids)



INGREDIENTS

For both flavors

6 to 7 big potatoes

3 eggs (about 1/2 to each- sometimes I put 2 in the bigger amount of the mixture)

3 tablespoons of flour

salt, pepper

olive oil

sour cream


Savory

1 small leek

1 small chili

1 big onion (shredded)

hot sauce

scallions or chives for garnish


Sweetened

1 zucchini

2 small carrots or one big

1/2 tsp of the shredded onion

1 tbsp maple syrup


STEP BY STEP

  1. Peel and wash the potatoes. Grate them on the shredder on the biggest holes, and squeeze out the extra water that has accumulated.

Savory:

  1. Chopped the chilies and thinly slices the leek, on the big holes of the shredder, grate the onion (take a 1/2 tsp and put aside). In a mixing bowl put together all the vegetables and add half of the shredded potatoes. Add a pinch of salt and some pepper.

Sweetened:

  1. In a separate bowl shred together the zucchini and the carrots, add the 1/2 of the potatoes and a 1/2 tsp of onion that you put aside. Add a pinch of salt. Take a big tbsp. size of mixture and roll it into a ball and set aside.

Both:

  1. Before adding eggs and flour squeeze the mixtures out of the extra water.

  2. To both of the bowls add the eggs and flour.

  3. Take a big tbsp. size of mixture and roll it into a ball and set aside.

  4. Preheat a frying pan and poor some olive oil, take the ball of potatoes and put it on hot oil. Flatten it with a spatula. Cook for 4-5 min on one each side, on medium heat.


Garnish:

  1. Sour cream with maple syrup, ratio 2:1. Pour the sauce on top of sweet potatoes.

  2. For the savory: chopped some scallions

  3. Put sour cream on top of the pancakes, add your favorite hot sauce and garnish with scallions



TIPS


1. After you peel all the potatoes make sure to keep them in COLD water while you do other things, if they stay peeled out of water they will turn dark. That is not the most apprizing color for potatoes.

2. Before adding the eggs and the water squeeze the extra water from the potatoes. I also do that just before frying them. It prevents them following a part and hot oil being allover your kitchen.

3. Olive oil has to be hot while you put the pancakes, if it won't, the potatoes will soak up all of it and become soggy and not appetizing.


For more recipes with potatoes:


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