Honduran Bryjka

Ingredients

In this adaptation, the traditional Belarusian Bryjka is transformed into a Honduran delight by incorporating local flavors and ingredients. The original dish is typically made with grated potatoes, onions, and eggs, while the Honduran version adds a touch of Honduran spices to enhance the flavor profile. The cooking technique remains the same, with the pancakes being pan-fried until golden and crispy. We alse have the original recipe for Bryjka, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, grated 1 small onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, grated onion, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well.
2. 2.
   Gradually add the flour to the potato mixture, stirring until well combined. The flour helps bind the ingredients together.
3. 3.
   Heat vegetable oil in a large skillet over medium heat.
4. 4.
   Take a handful of the potato mixture and shape it into a pancake, about 1/2 inch thick. Repeat with the remaining mixture.
5. 5.
   Carefully place the potato pancakes into the hot oil and cook until golden brown and crispy on both sides, about 4-5 minutes per side.
6. 6.
   Remove the pancakes from the skillet and drain on a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Honduran Potato Pancakes hot, garnished with your choice of toppings such as sour cream, salsa, or avocado slices.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help achieve a crispier texture.
• Onion — Grate the onion finely to ensure it blends well with the other ingredients and imparts its flavor evenly throughout the pancakes.
• Garlic — Mince the garlic finely to distribute its flavor evenly in the pancakes.

Tips & Tricks

• For extra flavor, add a pinch of Honduran chili powder or hot sauce to the potato mixture.
• Serve the pancakes immediately after frying to enjoy their crispy texture.
• Experiment with different toppings such as grated cheese, chopped cilantro, or diced tomatoes for added variety.
• If you prefer a spicier version, add finely chopped jalapenos or chili peppers to the potato mixture.
• Leftover pancakes can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Honduran Potato Pancakes as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or seafood. They are also perfect for breakfast or brunch, served with a side of scrambled eggs and fresh fruit.

Presentation advice

Arrange the golden-brown Honduran Potato Pancakes on a platter, garnished with a sprig of fresh cilantro or parsley. Serve them with a dollop of sour cream or a side of salsa for dipping.