Kotlety Ziemniaczane #BakingBloggers

With Sue of A Palatable Pastime as our host, we're sharing our favorite Polish recipes! She wrote: "We're baking foods from Poland this month. Sweet or savory, some portion of the  recipe should be baked."

I can't wait to have some new Polish recipes. Here's the line-up...

• Baba Kartoflana - Polish Potato Pie from Food Lust People Love
• Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
• Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
• Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
• Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
• Kotlety Ziemniaczane from Culinary Adventures with Camilla
• Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
• Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
• Piernik - Polish Gingerbread Cake from Caroline's Cooking
• Polish Stuffed Cabbage Rolls from Cookaholic Wife
• Veg Pierogi Casserole from Sneha's Recipe

Kotlety Ziemniaczane

I actually made a different Polish dish first, also made with potatoes, but that was not a success. So, I landed on this recipe. What I liked about these potato pancakes is that they are made with mashed potatoes which rendered them a consistent texture throughout. I have found that when I make other potato pancakes, such as latkes, some strands of potatoes are soft while other are crunchy. These cutlets are smooth and creamy in the middle, crisped on the outside.

Also, I really wanted to try the version where they sit on a mushroom sauce. But one of my boys is fungi-averse. I went with a tomato sauce on the bottom and it was delicious.

Ingredients serves 4 to 6

• 10 small to medium organic potatoes (I used red ones)
• 1/2 to 3/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dill, optional
• oil for greasing the pan
• Also needed: baking dish, potato masher, griddle, tomato sauce for serving

Procedure

Preheat oven to 400 degrees Fahrenheit. Scrub and dry potatoes. Place them in a baking dish and into the oven. Roast for an hour. You should be able to pierce them easily with a fork press into the potato with your fingers. If they aren't done, put them back into the oven and check every 5 minutes until they're done.

Place potatoes in a large mixing bowl and mash them by hand. Fold in the flour, salt, pepper, and dill, if using. Let cool until you can handle the potatoes in your hand.

Heat griddle over medium heat and brush the surface with oil. Form 3/4 cup of potatoes into a patty and place on the pan.

Grill potato cutlet until nicely browned and crisp on one side, approximately 3 to 4 minutes. Flip the cake over and cook for another 3 to 4 minutes.

To serve, heat your tomato sauce and spoon it into individual serving bowls. Top the sauce with a potato cake and serve immediately.

That's a wrap for our baked Polish recipes. I hope you'll join us next month when we share baked recipes with pumpkin or butternut squash. Stay tuned...