Potato and Bacon Blintzes

Potato and Bacon Blintzes

Traditional peasant food at its best.

 

500 grams potatoes, peeled

2 onion

1 clove of garlic, crushed

2 eggs, beaten

½ cup plain flour or plain wholemeal flour

3 rashers of smoked bacon, finely diced

¼ teaspoon pepper

1 teaspoon French mustard

Pinch of salt

2 tablespoons of chives, finely chopped

 

Pre-heat oven to 180°C

 

Grate the potatoes and onions into a large mixing bowl (or use a food processor).  Take a clean teatowel or paper towel and press down onto the potatoes to absorb the excess water.

Add the garlic, bacon and pepper then add the flour, mixing well to cover all the potato and onion shards.  Add the eggs, salt and mustard then finally add the chives.  Mix the ingredients together so that it forms a fairly stiff batter, not too sloppy.  If the potatoes are particularly watery, add a little extra flour.

To cook, heat a large frying pan over a high heat and add a little olive oil and a tiny dob of butter.  Drop tablespoons of the mix into the pan and cook on each side until golden brown.

Lay the Blintzes on a lined baking sheet and place in the oven to finish cooking through and to remove any excess water.

Serve with sour cream, pickled cucumbers and slices of beetroot.

These are excellent cold and taste better the following day.