Chicken Stuffed Potato Pancakes (Czech Řízek Ondráš)

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

Chicken Stuffed Potato Pancakes (Czech Řízek Ondráš)

Come and taste a delicious specialty from Moravia and Silesia, the historical regions of the Czech Republic! This recipe features 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 skinless, boneless
salt and pepper to taste the chicken steaks
5 Tablespoons lard (or sunflower oil/canola)

Potato batter:

1 ½ pounds raw potatoes Yukon gold or Russets
⅓ cup whole milk hot
2 eggs
5 cloves garlic peeled and pressed
½ Tablespoon dried marjoram
6 Tablespoons all-purpose flour
1 ½ teaspoon salt
¼ teaspoon black pepper ground

Cups - Metric

Instructions

Peel and press 5 cloves garlic.
Wash 1 ½ pounds raw potatoes, peel them, and grate them finely using a hand grater. Squeeze out the excess liquid.
Place the grated potatoes in a large bowl and pour ⅓ cup whole milk over them. Add 2 eggs, pressed garlic, ½ Tablespoon dried marjoram, 1 ½ teaspoon salt, ¼ teaspoon black pepper, and 6 Tablespoons all-purpose flour.
Mix everything until a semi-liquid potato batter forms.
With a meat mallet, pound 4 chicken breast steaks. Salt and pepper them on both sides.
Heat a tablespoon of lard 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, using one tablespoon per potato pancake.
Remove the pan from the heat and use a spoon to spread a thin layer of potato batter over the bottom. The size of the batter layer should roughly match the size of the chicken steak.
Place the chicken steak on the layer of batter and top the meat with another layer of potato batter. Return the pan to the stove and fry slowly for four minutes.
Flip carefully and cook for a further four minutes until golden on the other side.
Once the stuffed potato pancake is done, transfer it to a plate lined with a paper towel to drain the excess fat.
Continue frying until you have used up all the potato batter and 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 on the side. I recommend getting sauerkraut from 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 well.
When serving, sprinkle the surface of the potato pancake with chopped green herbs, such as parsley or shaved green onions. The greens create a nice color contrast with the pancake's golden crust.

Nutrition