Žemaičių blynai – Samogitian potato pancakes with turkey

Ingredients (serves 4)

• Potatoes, boiled800 g
• Potato starch20 g
• Egg (1 pc)55 g
• Turkey mince300 g
• Onion100 g
• Rapeseed / sunflower oil20 g
• Natural yoghurt200 g

Also: Salt, pepper, marjoram, dill

Method

1. Get ready: mash the boiled potatoes (800 g) and let them cool completely. Finely chop the onion (100 g) and split it in half.
2. Mix the cooled potatoes with the egg, 20 g starch, half the onion and a little salt until smooth.
3. Heat 1 tsp oil (5 g) in a frying pan over medium heat. Add the mince and the rest of the onion and cook for 8–10 min, breaking it up with a spatula.
4. Check the mince: no pink bits should remain and the juices should run clear. Season with marjoram, pepper and a little salt, then take it off the heat.
5. With wet hands, shape the potato mixture into palm-sized rounds, put a spoonful of filling in the middle, fold over and press the edges together.
6. Heat the rest of the oil (15 g) in the frying pan over medium heat. Fry the pancakes in batches for 4 min on each side, until golden.
7. Serve with 200 g yoghurt mixed with chopped dill.