Chicken Stuffed Potato Pancakes (Czech Rizek Ondras)

Meat stuffed potato pancakes served on plate, with sauerkraut as a side dish.

Chicken Stuffed Potato Pancakes (Czech Rizek Ondras)

Come and taste a delicious specialty that comes from Moravia and Silesia, the historical regions of the Czech Republic! It's a recipe for garlicky potato pancakes stuffed with chicken steak.

Course Main Course

Cuisine Czech

Keyword Potato recipes

Prep Time 20

Cook Time 10

Total Time 30

Servings pancakes

Calories 635kcal

Author Petra Kupská

Ingredients

4 chicken breast steaks each about 3 1/2 ounces (100 g)
salt and pepper to taste the chicken steaks
5 Tablespoons lard or sunflower/rapeseed oil - to fry the chicken steaks and potato pancakes

Potato batter:

1 ½ pounds raw potatoes (680 g) Yukon gold or Russets
⅓ cup whole milk (80 ml) hot
2 eggs
5 cloves garlic
½ Tablespoon dried marjoram
6 Tablespoons all-purpose flour
1 ½ teaspoon salt
¼ teaspoon black pepper ground

Instructions

Peel and crush the garlic cloves.
Wash the potatoes, remove their skins, and grate them finely on a hand grater. Squeeze out the excess fluid.
Put the grated potatoes in a large bowl, and pour the hot milk over them. Add the egg, crushed garlic, dried marjoram, salt, pepper, and flour.
Mix everything until a semi-liquid potato batter forms.
With a meat mallet, pound the chicken steaks. Salt and pepper them on both sides.
Heat a tablespoon of lard or fat in a frying pan over medium-high heat. Fry the chicken steaks until golden brown, about two minutes on each side.
Heat the lard or fat in a nonstick frying pan over medium heat (one tablespoon pro potato pancake).
Remove the pan from the source of heat, and using a spoon, spread a thin layer of potato batter over the pan bottom. The size of the dough layer should roughly correspond to the size of the chicken steak.
Place the chicken steak on a layer of batter and top the meat with another final layer of potato batter. Return the pan to the stove and slow fry for about four minutes.
Flip carefully and cook for a further four minutes until golden on the other side.
Once the stuffed potato cake is done, transfer it to a plate lined with a paper towel to drain excess fat.
Continue frying until you have used up all the potato batter and prepared chicken steaks.

Notes

Makes 4 stuffed potato pancakes. Serve one potato pancake per person, or two for those who are hungry.
SERVING: Serve the potato pancakes with a scoop of sauerkraut and another vegetable garnish alongside. I recommend getting sauerkraut in a German or Polish deli.
Stir the potato batter each time before using it. If it releases a significant amount of liquid, add a little flour and stir.
When serving, sprinkle the surface of the potato pancake with chopped green leaves, such as parsley or shaved green onions. The greens create a nice color contrast with the pancake golden crust.

Nutrition