Every real potato fan loves the tubers in every preparation variant. Whether fries, porridge, in slices as a casserole or for potato plins, they are simply the perfect side dish. But somehow the grated cake is always neglected, don't you find it? Time to snack on delicious plinse again and to avoid all the fat through the frying, you can bake the potato buffers in the oven. We have the right recipes for you!
Grain cake basic recipe - the delicacies are made that simple!
If you want to make potato buffers yourself, you have the choice between the classic and various variations. Let's start with the traditional basic recipe that couldn't be easier. Instead of frying them as usual, simply bake the buffers in the oven.
For approx. 4 portions:
- 1 kg potatoes
- 1 onion, grated
- 3 owner
- 1 tablespoon of flour (ggbfs. More)
- 1 pinch of salt
- Pfeffer
- Clean kitchen towel
How to prepare the potato dough:
- Peel the potatoes, wash them and rub them with a grater with a grater.
- Put the grated potatoes in a tea towel (possibly in portions) and express the potato juice.
- Mix potatoes, onions, eggs, flour and salt into a dough in a bowl. Season with pepper.
- If the mass is still too damp, add a little more flour, but really just a little so that the dough does not accidentally become too dry.
- Heat the oven to 180 degrees.
- Place a baking sheet with baking paper.
- Put two tablespoons of the dough on the sheet per buffer and press it flat to get the typical shape of potato buffers.
- Bake the potato buffers in the oven for about 30 minutes crispy and golden brown.
The potato buffers are delicious as a side dish, but even if you are in between after a delicious breakfast or snack, you can prepare them. For example, potato pancakes with apple sauce simply taste heavenly.
Prepare the potato buffer in the oven - further variants
In addition to this basic recipe, you can of course also experiment with the ingredients and ensure interesting flavors with certain herbs and other products with certain herbs. We have put together a few ideas for delicious potato buffers in the oven.
Polish potato pancakes with sour cream or apple sauce
In principle, they proceed the same here as with the basic recipe. Only the way youPolish potato bufferServing is a little different. How to prepare the so -called Placki Ziemniaczane:
- 6 medium -sized potatoes
- 1 medium -sized onion
- 2 owner
- 30 g Mehl
- To serve: sugar, sour cream or apple sauce
- Peel, wash and rub the potatoes finely.
- Grate the onion fine.
- Mix both with pepper, salt, eggs and flour.
- Maybe season.
- Heat the oven to 180 degrees and put on a baking sheet with baking paper.
- Spread two blobs dough per buffer and press it flat.
- Bake the potato buffers in the oven for about half an hour golden brown.
- Immediately after taking it out, sprinkle the grated cakes with sugar so that he can melerate something.
- In addition, you can also serve sour cream, curd cheese or apple sauce.
Try another Polish specialtyFrom this article.
Potato buffer in the oven with Mediterranean flavors
The right herbs give the grated cake a pleasantMediterranean aroma, which is ideally suited for hearty dishes. Try this treat:
- 800 g potatoes
- 2 branches of tarragon
- 4 branches thyme
- 1 no
- 3 The Mehl
- 3 tablespoons of rapeseed oil
- Pfeffer
- Salt
How to prepare the Mediterranean potato pancakes in the oven:
- Peel, wash and rub the potatoes.
- Rinse the herbs, shake them dry and pluck the leaves. Chop it fine.
- Mix potatoes, herbs, flour and egg. Season with salt and pepper.
- Heat the oven to 180 degrees. Grease a baking sheet with some of the oil.
- Form buffers on the sheet (about two blobs per piece, flat). Drizzle them with the rest of the oil.
- Bake crispy and golden brown for 30 minutes. Turn once half of the time.
Which potatoes for potato buffers?
In order to obtain a suitable mass for the potato buffers in the oven (or in the pan), the potato varieties are also important. The best thing to do is to use floury -boiling varieties for rubbing cookies, which they also process into a buffer dough when raw. However, they don't go wrong if they take other types of potatoes instead. But can you also make potato buffers made of cooked potatoes or even from non -used potato puree? However! For example, try the following recipes with potatoes:
Processing cooked potatoes for potato buffers with curd cheese
Use pellar potatoes for this purpose, which you can peel after cooking and process it into puree with the help of a potato press or fork. Then add the following to a kilo of potatoes:
- 300 g Mehl
- 2 owner
- 200 g Quark
- 2 TL baking powder
- 1 ½ teaspoon salt
- 2 Price nutmeg
With these ingredients you then prepare a dough that you shape into potato plates on a sheet of baking paper and bake at 180 degrees for 15 to 20 minutes.
Potato buffer in the oven - use ready -made potato puree
Potato bufferPotato porridgeis also possible. You need the following ingredients for this:
- 300 g potato puree
- 1 no
- 3 The Mehl
- ½ PCK. Baking powder
- Fresh, chopped parsley
- Salt, nutmeg, vegetable powder (¼ tl)
Mix the flour and baking powder as well as separately the other ingredients. Then stir a dough out of everything, put on a baking sheet with baking paper and distribute the shaped potato panciper made of potato puree on it. Bake golden brown, about 15 to 20 minutes at 180 degrees.
