Lithuanian-Style Potato Cakes with Bacon and Sour Cream
A crisp, golden potato classic with smoky bacon, sweet onions and creamy Lithuanian comfort.
Ingredients
- 1.2 kg floury potatoes, peeled
- 1 medium onion, finely grated
- 1 egg
- 2 tbsp plain flour
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp vegetable oil, for frying
To serve
- 150 g smoked bacon lardons
- 1 large onion, finely sliced
- 200 ml soured cream
- small handful fresh dill, chopped
Instructions
- Coarsely grate the potatoes and squeeze out as much liquid as possible using a clean tea towel. This is important — nobody wants soggy potato cakes.
- Mix the grated potato with the onion, egg, flour, salt and pepper.
- Heat the oil in a large frying pan over medium heat.
- Spoon the mixture into the pan and flatten into cakes about 1cm thick.
- Fry for 4–5 minutes on each side until deeply golden and crisp.
- Meanwhile, cook the bacon until browned, then add the sliced onions and cook slowly until soft and caramelised.
- Serve the potato cakes topped with bacon and onions, finished with sour cream and dill.
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Notes
The beauty of these is their simplicity. They are somewhere between a rösti and a pancake, and they are perfect with a cold Baltic beer.
Nutrition
540
Calories
26G
Fat
10G
Saturates
7G
Sugars
889G
Salt
14G
Protein
64G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
