Filled potato pancake
Ingredients:
- potato pancake
- 300 g of potatoes
- 0,1 litres of milk
- 15 g of the TOJE seasoning paste (pepper - garlic)
- 40 g of smooth flour
- 1 egg
- marjoram
- liver mixture
- 250 g of pork liver
- 100 g of English bacon
- 0,2 litres of water
- 300 g of the TOJE ready mixture - Mexico or Naples
- 100 g of champignons
Procedure:
Potato pancake: Peel the potatoes, grate it on the rough side of the grater and wash well under the cold water. Strain the water and add the TOJE seasoning paste (pepper - garlic), milk, flour, egg, marjoram, garlic, salt and pepper. Mix it all well and leave under the lid to mature in the fridge for about 30 minutes. Fry the dough in a bigger amount of oil (circa 1 cm) on both sides well. Put the potato pancake out on the plate to dry the excess oil. Liver mixture: Roast the pork liver and English bacon in the oil, all cut into noodles and champignons cut into slices. Pour it with water and add the TOJE ready mixture Mexico (for spicy mixture) or Naples (for vegetable mixture), or combine both variants. Simmer the mixture and full the potato pancake with it.
