Instructions

Pulled meat (if not ready)

Season pork shoulder with salt, spices, brush with mustard and honey, bake covered at 160°C for about 2 hours until tender. Shred with forks, mix with a spoon of pan drippings/BBQ sauce, should be juicy, not wet.

Potato dough

Peel and mash/grate potatoes finely. Add egg yolks, salt, spices, flour, and starch - knead a soft, pliable dough (if sticky, sprinkle with flour, but gently).

Shaping

Grease your hands with a drop of oil. Take a small ball of dough (about 80 g), flatten on your palm, place 1-2 tbsp of pulled meat and some cheese in the center. Seal well and shape into a flat pancake (~1.5 cm).

Cooking

Pan-frying: Fry in a pan with a little oil and butter over medium heat for 3-4 minutes on each side until golden brown. Oven (easier): Brush pancakes with oil, bake for 15-18 minutes at 200°C, turn halfway through and lightly brush with oil.

Dip

Mix sour cream, yogurt/mayonnaise, garlic, lemon, salt, and pepper, add herbs.

Serving

Serve the pancakes hot with the dip, sprinkled with herbs. Great with a salad of red onions and cucumbers.

Tip

Cesto drž čo najsuchšie – ak sú zemiaky vodnaté, pridaj trochu škrobu a nechaj 5 minút „oddýchnuť“. Plnku nedávaj mokrú (vytečie). Na extra efekt pridaj do plnky pásik údenej mozzarelly.