Potato pancakes reimagined: A quicker, protein-packed twist

Potato pancakes made from raw potatoes and those made from boiled potatoes are different dishes entirely and are difficult to compare. Nevertheless, pancakes made from boiled potatoes have the benefit of being economical and much quicker to prepare.

Moskole are traditionally made from leftover boiled potatoes, making them a cheap and filling dish. Essentially, all you need to do is combine the potatoes with flour. Moskole is one dish that embodies the phrase "so simple and so delicious." Although there’s plenty of time before my next trip to the mountains, I’ve slightly modified the recipe for pancakes made from boiled potatoes.

To the boiled potatoes, I added cottage cheese and blended everything together. This yielded a creamy consistency and soft texture. Adding dairy to pancakes, including potato ones, is not new. Some people also add sour cream to classic pancakes made from grated raw potatoes, which makes them more delicate. In terms of taste, dairy enriches the flavour and enhances the nutritional value of the pancakes. Cottage cheese, in particular, is high in protein.

Ingredients:

            
• 250 grams boiled potatoes,
• 200 grams cottage cheese,
• 2 eggs,
• 2 cups flour,
• half a teaspoon salt,
• a pinch of baking soda,
• oil for frying.

Preparation:

          
1. Add the cottage cheese to the boiled potatoes and blend into a smooth mass.
2. In a large bowl, combine the flour, salt, and baking soda. Add the eggs and the blended potato mixture.
3. Knead the dough, then shape it into a roll and cut it into slices. Flatten each slice in your hands and coat in flour.
4. Heat oil in a pan and fry the pancakes on both sides until golden brown.
5. Place them on a plate lined with paper towels to drain the excess oil.
6. Serve the pancakes with sour cream or cottage cheese. They also pair well with vegetables.