Potato pancakes with stuffing


These stuffed potato pancakes with nourishing filling will like both children and adults.


  • 500 g potato
  • 1/2 glass of milk
  • 8 tbsp flour
  • one egg
  • 1/2 tsp sand sugar
  • 2 tbsp butter
  • salt – to taste

Rice and carrot stuffing

  • 200 g carrot
  • 100 g rice
  • 1 egg
  • 1/2 tsp sugar
  • 1 tbsp dairy butter
  • salt – to taste

Mushroom stuffing

  • 200 g mushrooms
  • 1 carrot
  • 1 bulb onion
  • 3 tbsp sour cream


Peel potatoes and grate them. Add sugar, salt, an egg, milk and flour. Mix everything carefully. Preheat butter in a frying pan and fry potato pancakes there.

You can cook both variants of stuffing or simply choose one of them.

Rice and carrot stuffing

Peel carrots and slice them. Combine the carrot mass with butter, salt and sugar. Boil rice and eggs separately. Peel the eggs and chop them. Mix all the prepared ingredients.

Mushroom stuffing

Boil mushrooms and cut them finely. Peel a carrot and a bulb onion. Cut them into medium pieces; add the cooked mushrooms and 3 tbsp of sour cream (you can put more if you like). Mix the mass and stew it thoroughly.

Place the prepared stuffing above potato pancakes and roll them. Brown the pancakes slightly and serve the appetizer.

Enjoy your meal!

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