Boil potatoes for stuffing. Choose three medium tubers, rinse well from earth and other dirt, place in cold water, salted with 1 tsp. salt and boil until tender. It took me about 25 minutes to do this.

In a wide and deep bowl, sift good-quality white and dry flour along with salt. For a better connection of the liquid with the flour, make a depression in the dry mixture. Pour in the indicated volume of warm (not hot!) Water with the addition of non-aromatic vegetable oil.

Using your fingers, gently combine the water with the butter and flour.

Knead the dough quickly so that it does not become too elastic. Such unleavened dough will not stick to the fingers and the work surface, so additional sprinkling of the table or hands with flour will be superfluous.

Before rolling out the dough, let it rest a little - put it on a clean surface (board, bowl), cover with a towel or tighten our dough ball with a film, but be sure to cover it so that it does not dry out.

While the dough is resting, let's make the filling.

Peel the skin of boiled potatoes, cut the tubers several times and put them in a bowl. Mash the potatoes into a puree. You can make it with a potato masher, run it through a meat grinder, or chop potatoes in a blender. If a potato mass it turns out too dense, then you can add a little boiled water.

Finely chop the washed and dried herbs. It might be young green onion, young garlic, parsley, dill, cilantro, etc.

Mix crushed potatoes with herbs. Stir and complement the taste of the filling by adding salt and pepper.

If you have some yesterday's puree left at home, then it can also be used for the filling, additionally mixed with herbs.

Divide the dough into equal parts. Take a ball of dough and roll it on a flat and smooth surface into a thin cake (while the thickness of the dough should be the same).

Put the filling on one half of a thin cake (about 1.5 tablespoons).

Cover the potato filling with the second half of the dough and secure the edges.

I suggest using a fork. Firstly, you will get a beautiful curly edge, and secondly, when pressed with a fork, the dough sticks together very well and will not open when frying.

Tip: do not make the curly edge of the dough too wide, as the dough will dry out during frying and may be too hard.

Soft and thin cakes with air potato stuffing both adults and children will like it. Due to the fact that the dough is prepared in a non-traditional way - on cold water, and on boiling water, cakes are very soft. They can also be cooked at once for 2 times. The cooled cakes are perfectly stored in the refrigerator, and after they can be easily reheated in microwave oven. They will become tender and fragrant again.

Publication author

Mom of five children, has been a housewife for eight years. She has been fond of baking and cooking in general since she was 10 years old. Quite recently I found a new hobby for myself - food photography, since then I have been trying to combine everything. He is a little fond of needlework, but cooking remains in the first place. Also bakes a little to order.

• Recipe author: Tamara Archakova
• After cooking, you will receive 8 pcs.
• Cooking time: 1 hour

Ingredients

• 340 gr wheat flour
• 200 ml boiling water
• 1/2 tsp salt
• 10 gr vegetable oil
• 400 gr potatoes
• 1/2 tsp salt
• 40 gr vegetable oil
• 15 gr parsley
• 15 gr dill

Cooking method

Prepare products. Sift the flour, wash the greens and chop. Boil and measure out 200 ml of water. Peel potatoes and wash thoroughly.

Pour boiling water into the dough bowl, add salt, 10 gr vegetable oil and, gently mixing, pour 300 g of flour with a spoon (set aside the rest of the flour for rolling out cakes). When the flour combines with water, you can knead the dough with your hands. Form a ball, cover the bowl cling film or tissue paper and leave for 20 minutes.

Boil potatoes in a small amount of water with ½ tsp. salt. Drain the water, mash with a masher or fork in mashed potatoes and cool. Add greens to potatoes and mix.

Ready dough divided into 8 parts. Lightly dusting with flour, roll out 8 circles with a diameter of 18-20 cm.

Spread 1 tbsp on one half of the rolled out dough. with a heap of stuffing.

Top with the second half of the pastry and cut very close to the edge with a pastry roller.

Heat a frying pan over medium heat and before cooking each cake, grease with vegetable oil using a culinary brush. Cook tortillas for 3 minutes on each side.

Lean cakes ready!

Bon appetit!

If you have leftover dinner mashed potatoes or simply boiled potatoes I can give you the recipe delicious cakes that all your family will love. These potato cakes can be consumed not only as an independent dish, but also eaten with first courses or just with a cup of freshly brewed tea, as well as take it with you on a trip or to nature. Such potato cakes do not require much effort in cooking, any hostess can handle them - both a beginner and an experienced one.

Ingredients:

• dry yeast - 1.5 tsp
• flour - 600 g
• salt - 2 tsp
• sugar - 2 tbsp. l.
• water - 370 ml
• vegetable oil - 2 tbsp. l.

• finished mashed potatoes
• fried onion
• salt and pepper to taste
• vegetable oil for frying

Recipe for lean tortillas with potatoes:

Pour warm water into a deep bowl, add salt, sugar and yeast. Let them swell a little and dissolve. When the yeast disperse, add vegetable oil and gradually add the sifted flour. Knead the dough. It should be firm and elastic.

Cover the dough with a clean towel and put it in a warm place for about 1 hour.

I kneaded my dough in a bread maker.

Prepare the filling:

Wash potatoes, peel and boil until tender in lightly salted water (about 5-6 potatoes). Onion cut into cubes and fry in vegetable oil. Crush the prepared potatoes (drain the water), add the fried onions, pepper.

Divide the dough into equal pieces, about 7-8 pieces. Roll each piece of dough with a rolling pin into a small cake, put 1-2 tablespoons of potato filling in the center of the cake.

Pinch the edges in the form of a pie or collect in the form of a bag. Then gently help roll out the cake with a rolling pin. The thickness of the cake should be no more than 1 cm.

Heat up a frying pan with vegetable oil. Fry the tortillas over low heat until golden brown.

Also, our potato cakes can be fried in a slow cooker by adding a little vegetable oil to the bowl and in the “baking” mode, bring them to golden brown- Approximately 13-15 minutes on each side.

When we remove the cake from the pan or remove it from the multicooker, grease each mixture of garlic squeezed through a press with a small amount of vegetable oil. We do this with all potato cakes.

Bon appetit!!!

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If you have leftovers from dinner or just boiled potatoes, I can offer you a recipe for delicious cakes that will appeal to all your family. These potato cakes can be consumed not only as an independent dish, but also eaten with first courses or just with a cup of freshly brewed tea, as well as take it with you on a trip or to nature. Such potato cakes do not require much effort in cooking, any hostess can handle them - both a beginner and an experienced one.

Ingredients:

• dry yeast - 1.5 tsp.
• flour - 600 g
• salt - 2 tsp
• sugar - 2 tbsp. l.
• water - 370 ml
• vegetable oil - 2 tbsp. l.

• prepared mashed potatoes
• fried onion
• salt and pepper to taste
• vegetable oil for frying

Recipe for lean tortillas with potatoes:

Pour warm water into a deep bowl, add salt, sugar and yeast. Let them swell a little and dissolve. When the yeast disperse, add vegetable oil and gradually add the sifted flour. Knead the dough. It should be firm and elastic.

Cover the dough with a clean towel and put it in a warm place for about 1 hour.

I kneaded my dough in a bread maker.

Prepare the filling:

Wash potatoes, peel and boil until tender in lightly salted water (about 5-6 potatoes). Onion cut into cubes and fry in vegetable oil. Crush the prepared potatoes (drain the water), add the fried onions, pepper.

Divide the dough into equal pieces, about 7-8 pieces. Roll each piece of dough with a rolling pin into a small cake, put 1-2 tablespoons of potato filling in the center of the cake.

Pinch the edges in the form of a pie or collect in the form of a bag. Then gently help roll out the cake with a rolling pin. The thickness of the cake should be no more than 1 cm.

Heat up a frying pan with vegetable oil. Fry the tortillas over low heat until golden brown.

Also, our potato cakes can be fried in a slow cooker, adding a little vegetable oil to the bowl and in the "baking" mode, bring them to a golden brown on each side - about 13-15 minutes on each side.

When we remove the cake from the pan or remove it from the multicooker, grease each mixture of garlic squeezed through a press with a small amount of vegetable oil. We do this with all potato cakes.

Bon appetit!!!