POTATO PAMPUSHKI WITH CHEESE FILLING
These pampushki are made with potatoes. There are so many different variations of potato cakes. The unique touch about these pampushki is that they are made with a combination of mashed potatoes and shredded raw potatoes. They are creamy, but at the same time have some crunch to them from the raw potato. Golden and crisp on the outside, they contain a smooth, cheesy filling, made from farmer’s cheese, parmesan and chives. You can use just about any filling that you like, caramelized onions and bacon, meat, mushrooms, roasted veggies, smoked salmon, etc.
PREP TIME 20 mins
COOK TIME 15 mins
TOTAL TIME 35 mins
Author: Russian, German, & Polish Food & Cooking
Recipe type: Sides
Serves: 16 pampushki
- 2 1/2 cups mashed potatoes
- 1 1/2 lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
- salt, pepper
- 1/2 cup farmer's cheese or ricotta
- 1/8 cup parmesan cheese, grated
- chives, minced
- 2-4 Tablespoons heavy cream
- oil, for pan frying
Adapted from olgasflavorfactory.com
Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside.
In another bowl, combine the rest of the ingredients for the cheese filling.
Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown.
Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.