Potato and meat pancakes with kefir

Kefir dough pancakes with grated potatoes, carrots and chopped pork taste like pies with meat and vegetables. Delicate kefir dough goes well with a variety of fillings. These chunks of potato pancakes can be a complete main course for lunch or a hearty dinner.

Ingredients

• Pork (pulp) - 400 g
• Potatoes - 200 g (2 pcs.)
• Carrots - 60 g (1 medium-sized)
• Onions - 70 g (1 medium-sized)
• Garlic - 2 cloves
• Vegetable oil (for frying) - 2 tbsp. spoons
• For the test:
• Kefir - 500 ml
• Eggs - 2 pcs.
• Flour - 150 g
• Soda - 12 g (1 tsp)
• Salt to taste
• Ground black pepper - to taste

Directions

1. Pour kefir into a bowl, add eggs.
2. Add baking soda. Stir until smooth.
3. Sift flour there and add salt. Stir the dough until smooth. In terms of density, it should be like sour cream.
4. Peel the carrots, grate on a fine grater and add to a bowl of dough.
5. Peel the potatoes, grate on a fine grater and squeeze.
6. Add potatoes to kefir dough.
7. Peel the onion and garlic, finely grate and add to the bowl with the dough.
8. Mix everything well.
9. Chop the meat finely. Add the chopped meat to the dough with vegetables.
10. Mix everything well until the ingredients are evenly distributed.
11. Pour vegetable oil into a preheated pan (preferably one with a non-stick coating). Spoon the cooked kefir dough with meat, potatoes and carrots into the pan.
12. Fry the potato pancakes with meat over low heat, covered for about 5-6 minutes on each side, until golden brown.
13. Potato and meat pancakes with kefir are ready. I got 12 pieces.
14. Bon Appetit!