Potato pancakes with caviar

7 servings
1 hour 20 min

How to make potato browns with caviar? Prepare all the ingredients. Burite potatoes are large (together with the peel, the weight of potatoes was 800 grams), chicken eggs of the S1 category, prime grade wheat flour. For sour cream sauce, take any fat content, relying on your favorite consistency. If you like a worse sauce - take 10%, if fatter - 20% sour cream. Greens can be added to your liking.

Peel and boil the potatoes until tender, you do not need to salt the water. To make the potatoes boil faster, cut them into a few pieces. When the potatoes are ready, drain the water from it, no liquid should remain in the pan.

Return the pan of potatoes to the heat and evaporate the remaining water over minimal heat, but do not burn the potatoes themselves. After that, use a potato maker to push the potatoes into mash. However, unlike mashed potatoes for this dish, you can leave small potato lumps.

Sift wheat flour over a saucepan of potatoes, salt, pepper and mix well.

Add the sour cream to the mashed potatoes, drive in the eggs and add the egg whites. Stir all the ingredients together very thoroughly again. You should get medium-thick potato dough.

Rinse the fresh parsley and spring onions underwater, then shake off the water, dry the greens a little and grind them. Transfer the chopped greens to the potato dough and mix.

Heat the vegetable oil well in the pan. When the oil warms up, start spreading the potato dough in the form of small pancakes using a tablespoon.

Fry the potato pancakes over a medium heat on both sides until golden brown.

Now make the sauce. In a bowl, using a whisk, mix sour cream with curd cheese, seasoning a little with salt to taste.

When serving, put the pancakes on the dish, top the potato pancakes with a little red caviar and cooked sour cream and curd sauce, sprinkle with crushed greens on top.