Delight in the rich flavors and textures of Belarusian Kalduny, a traditional dish that marries the crispness of a golden potato crust with a tender, juicy meat filling. Perfect as a hearty main course, these potato pancakes are not only delicious but also comforting, paired with a tangy sour cream sauce that enhances the savory experience.

Ingredients

For Kalduny:
🥔 1 kg Potatoes
🥩 300 g Minced Meat (Pork and Beef blend)
🧅 1 Large Onion
🥚 1 Egg
🌾 2 tablespoons Flour
🌻 4 tablespoons Vegetable Oil
🧂 1.5 teaspoons Salt divided use, as described
🌿 0.5 teaspoon Black Ground Pepper
🍄 1 teaspoon Nutmeg
🧄 1 teaspoon Dried Ground Garlic

For Sour Cream Sauce:
🥛 150 g Sour Cream
🌿 1 bunch Fresh Basil microgreens/sprouted variety shown
🧂 0.5 teaspoon Salt
🧄 0.5 teaspoon Dried Garlic
🌶️ 0.5 teaspoon Sweet Red Paprika

Instructions

1- Prepare the Meat Filling:

• Finely chop half of the onion.
• In a bowl, combine the minced meat, chopped onion, 0.5 teaspoon black ground pepper, 1 teaspoon nutmeg, 1 teaspoon dried ground garlic, and 0.5 teaspoon salt. Mix thoroughly and set aside.

2- Prepare the Potato Mixture:

• Grate the remaining half onion and peeled potatoes using a fine grater into a large bowl. Keep potatoes in cold water to prevent browning initially.
• Gently squeeze the mixture to remove excess liquid but avoid over-squeezing to retain some moisture.
• Add 1 egg, 1 teaspoon salt, and 2 tablespoons flour. Mix swiftly to prevent darkening.

3- Form and Cook the Kalduny:

• Take a large spoonful of potato mix, flatten it in your palm, place a spoonful of meat filling in the center, and cover with more potato mixture to enclose the filling. Shape into a patty form.
• Heat 4 tablespoons vegetable oil in a frying pan. Fry in batches until both sides are golden-brown.
• Transfer fried patties to a baking dish, cover tightly with foil, and bake in a preheated oven at 180°C (350°F) for 40 minutes.

4- Prepare the Sour Cream Sauce:

• Combine sour cream, finely chopped fresh basil, 0.5 teaspoon salt, 0.5 teaspoon dried garlic, and 0.5 teaspoon sweet paprika in a small bowl. Stir until well blended.

Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Protein: 15 g per serving
Fats: 30 g per serving
Carbohydrates: 60 g per serving
Equipment:

• Grater: Pekatherm (yellow and silver)
• Various Clear Glass Bowls; Large Green Plastic Bowl
• Wooden Cutting Boards (1 small, 1 medium)
• Chef's Knife (black handle); Smaller Herb Knife (green handle)
• Black Non-Stick Frying Pan
• Electric Stovetop (integrated into countertop)
• Measuring Spoons and Cups (various metals)
• Clear Rectangular Glass Baking Dish
• Wooden Spatulas
• Aluminum Foil

Cooking Tips

• Prevent Discoloration: Keep potatoes in cold water and work promptly after grating.
• Moisture Control: Ensure proper liquid removal from potatoes, balancing moisture to aid binding but avoiding dryness.
• Achieve a Crispy Crust: Initially fry at a high heat before transferring to the oven for final cooking.

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Belarusian Kalduny