Potato pancakes with cheese filling

These thin, delicious potato pancakes are made from raw chopped potatoes, flour and fermented baked milk. The filling for these pancakes is soft cream cheese, which goes well with potato dough. The pancakes are very tasty - ruddy, tender and aromatic.

Ingredients

• Potatoes - 300 g
• Kefir - 200 ml
• Onions - 50 g
• Garlic - 2 cloves
• Water - 100 ml
• Egg - 1 pc.
• Vegetable oil - 30 ml + 50 ml for frying pancakes
• Salt - 1-2 pinches
• Ground black pepper - 1 pinch
• Soft cream cheese (for filling pancakes) - 270 g
• Fresh dill (for serving) - 2-3 branches

Directions

1. Essential products. From this amount of products, I got 8 pancakes.
2. Peel potatoes and onions, cut into medium cubes.
3. Combine potatoes, onions, peeled garlic cloves and kefir in a stationary blender.
4. Grind everything thoroughly so that there are no large pieces left.
5. Add an egg, 100 ml of water, 30 ml of vegetable oil, salt and pepper to the mixture.
6. Mix everything with a mixer and add flour.
7. Mix with a mixer until smooth.
8. The dough should be free of lumps.
9. Pour about 1 ladle of dough into a frying pan preheated with a small amount of vegetable oil, which we evenly distribute over the surface of the pan. Fry the pancake until browning for 1-2 minutes.
10. Then turn the pancake over to the other side and brown for 1-2 minutes.
11. So we fry all the pancakes, adding vegetable oil to the pan as necessary. Put the finished pancakes on a plate.
12. Put about 1 tbsp in the middle of each pancake. tablespoons of soft cheese.
13. Using a spoon, spread the cheese over the surface of the pancake, a little short of its edges.
14. Roll the pancake with cheese into a tube.
15. Put the finished pancakes on a plate, sprinkle with chopped dill and serve warm.
16. Bon Appetit!