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Lithuanian Mashed Potato Pancakes with Meat
Traditional Lithuanian Samogitian Pancakes, or Žemaičių blynai, are crispy mashed potato pancakes filled with savory meat and onions. A beloved dish from the Samogitia region, they’re the ultimate comfort food – golden on the outside, tender on the inside, and perfect with sour cream and fresh dill. 🇱🇹🥔🥩
Equipment
- Potato masher or food mill
- Large non-stick frying pan
- Mixing bowls
- Sharp knife or food processor
Ingredients
For the Potato Dough:
- 700 g (1.5 lb) raw potatoes or 530 g (1 lb) cooked (boiled) potatoes
- 1 small egg
- 1.5 tbsp all-purpose flour
- 1.5 tbsp potato starch or corn starch
- ½ tsp salt
For the Meat Filling:
- 200 g (0.5 lb) raw pork or 120 g (4.5 oz) cooked pork, shredded or minced
- 1 small onion, very finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For Serving:
- 2-3 tbsp sour cream or crème fraîche
- Fresh dill, finely chopped
Instructions
- Prepare Potatoes:If using raw potatoes, boil them unpeeled in salted water until tender. Let cool, then peel and mash until smooth.
- Cook the Meat:If using raw meat, boil with salt, peppercorns, and a bay leaf until tender (internal temp 195–200°F / 95–99°C), then shred.If using ground meat, brown and simmer until tender. Drain any excess liquid or fat.
- Make the Potato Dough:Mash potatoes, then mix in the egg, flour, starch, and salt. Knead until smooth and not too sticky. Add more flour if needed.
- Prepare the Filling:Sauté the chopped onion in oil and butter until soft and golden.Combine with the shredded or cooked meat. Season with salt and pepper.
- Shape the Pancakes:Divide the dough into portions. Flatten in your hand, place 1.5–2 tbsp of filling inside, and shape into oval or round pancakes. Place on a floured surface.
- Fry the Pancakes:Heat oil and butter in a pan. Fry pancakes on medium heat for 6–7 minutes per side, until golden brown and fully heated through.
- Serve:Serve hot with a dollop of sour cream and a sprinkle of fresh dill. Optional: add crispy bacon bits or a creamy mushroom sauce for extra indulgence.
Notes
Craving something hearty, comforting, and rich in tradition? Samogitian Pancakes, known in Lithuania as Žemaičių blynai, are a mouthwatering delight that brings the taste of Lithuanian countryside right to your table. Golden and crispy on the outside, soft and savory inside – these mashed potato pancakes with meat filling are the ultimate comfort food. 💛
Whether served for lunch, dinner, or a cozy weekend treat, these satisfying pancakes are guaranteed to impress!
🧑🍳 What Are Samogitian Pancakes?
Despite their name, Samogitian Pancakes aren't your typical flapjacks. In fact, they're more like potato croquettes with a surprise center of juicy meat filling. In Lithuania, the term “blynai” refers broadly to anything pancake-shaped, and this regional specialty is no exception. Hailing from Samogitia, the northwestern region of Lithuania, this beloved dish has traveled far beyond its roots and found its place in kitchens across the country – and now, hopefully, yours too!🛒 Ingredients & Substitutes
These pancakes come together in three parts: the potato dough, the meat filling, and the topping. The beauty lies in their simplicity – just a few humble ingredients combine to make something unforgettable. 🌟For the Potato Dough:
- 🥔 700g (1.5 lb) raw potatoes or 530g (1 lb) cooked potatoes
- 🥚 1 small egg
- 🌾 1.5 tbsp all-purpose flour
- 🌽 1.5 tbsp potato starch or cornstarch
- 🧂 ½ tsp salt
For the Meat Filling:
- 🥩 200g (0.5 lb) raw pork or 120g (4.5 oz) cooked pork, shredded or minced
- 🧅 1 small onion, very finely chopped
- 🧂 ¼ tsp salt
- 🌶️ ¼ tsp black pepper
For Serving:
- 🍶 2-3 tbsp sour cream or crème fraîche
- 🌿 Fresh dill, finely chopped
💡 Substitutes & Variations:
- Use ground pork, beef, turkey, or even leftovers from a roast.
- For a vegetarian twist, try sautéed mushrooms or shredded cheese (like mature cheddar).
- Swap sour cream with a creamy mushroom sauce or a warm bacon-onion sour cream sauce.
🥔 Best Potatoes to Use
To achieve the perfect texture, opt for starchy or floury potatoes. In the UK, go for King Edward, Albert Bartlett, or baking potatoes. In the US, Russet potatoes work best.🚫 Avoid waxy potatoes or mashed potatoes made with milk or cream – they’ll make the dough too wet.
🍽 Step-by-Step Instructions
1. Prepare the Potatoes
- If starting from raw: Boil unpeeled potatoes in salted water until tender. Drain and let them cool slightly before peeling and mashing.
- If using leftovers: Make sure they contain only butter or oil – no cream or milk.
2. Cook the Meat (If Raw)
- Boil pork in salted water with peppercorns and a bay leaf until tender (internal temp: 195–200°F / 95–99°C). Shred once cooled.
- If using ground meat: Brown in a pan over medium-high heat. Then reduce to low, cover, and cook until tender (15 min for pork, 6-7 min for turkey/chicken). Drain any excess liquid.
3. Make the Mashed Potato Dough
- Mash the potatoes until smooth using a masher or food mill.
- Mix in the egg, flour, starch, and salt.
- Knead gently until combined. Add more flour if it’s too sticky.
4. Make the Filling
- Sauté the chopped onion in a bit of oil and butter until golden and soft (10-15 min).
- Finely shred the meat (or pulse briefly in a food processor).
- Combine the meat and onions, season with salt and pepper, and mix well.
5. Assemble the Pancakes
- Wet your hands slightly to prevent sticking. Scoop some potato dough, flatten it in your palm, and place about 1.5–2 tbsp of filling in the center.
- Wrap the filling with dough and shape into a round or oval patty.
- Place shaped pancakes on a floured surface.
6. Cook the Pancakes
- Heat 2 tbsp oil and 1 tbsp butter in a large frying pan.
- Fry the pancakes on medium heat for 6–7 minutes per side, until golden brown and heated through.
7. Serve & Enjoy!
- Serve hot, topped with sour cream and a sprinkle of fresh dill. 🧄🌿
- For an extra special twist, add crispy bacon bits or serve with a side of warm sour cream sauce with caramelized onions.
🧊 Storage Tips
- ❄️ Fridge: Place uncooked pancakes on a floured tray, cover with plastic wrap, and store for up to 3 days.
- 🧊 Freezer: Freeze raw pancakes on a tray, then transfer to a ziplock bag. Cook straight from frozen — just fry and then bake in the oven at 340°F (170°C) for 10–12 minutes to heat through.
🔧 Tools You’ll Need
- 🥄 Potato masher or food mill
- 🍳 Large non-stick frying pan
- 🧂 Mixing bowls
- 🔪 Sharp knife or food processor
