Poland · Plant-based · No. 366
Placki (Polish Potato Pancakes) with Apple Sauce
One portion, 21 minutes, and only 9 minutes of chopping. Vegetarian. About 430 kcal and 13 g protein.
Per portion
430kcal
13 gProtein
62 gCarbs
14 gFat
Calories from protein 12%, carbs 58%, fat 30%. Estimated from the ingredients.
Roughly £1.30 a portion.
Veg
Method
- 1
Squeeze as much liquid as possible out of the grated potato and onion using a clean tea towel.
- 2
Mix with the egg, flour and a pinch of salt.
- 3
Heat the oil in a frying pan and fry spoonfuls of the mixture, flattened slightly, for 3–4 minutes each side until golden and crisp.
- 4
Drain on kitchen paper and serve hot with apple sauce and soured cream.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/placki-polish-potato-pancakes-with-apple-sauce/
