Bulgarian Patatnik Recipe

Ingredients

• 4 large potatoes, peeled and grated (800g) 4 large potatoes, peeled and grated (800g)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons sunflower oil 2 tablespoons sunflower oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Sunflower oil, for frying Sunflower oil, for frying

Nutrition

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

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, chopped onion, minced garlic, sunflower oil, salt, black pepper, paprika, dried thyme, and dried oregano. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of sunflower oil in a large non-stick frying pan over medium heat.
4. 4.
   Spread the potato mixture evenly in the pan, pressing it down gently with a spatula to form a large pancake.
5. 5.
   Cook the Patatnik for about 10-12 minutes on each side, or until golden brown and crispy.
6. 6.
   Once cooked, transfer the Patatnik to a serving plate and cut it into wedges.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out the excess moisture from the grated potatoes to achieve a crispy texture in the final dish.

Tips & Tricks

• For an extra flavor boost, you can add grated cheese to the potato mixture before cooking.
• Serve Patatnik with a dollop of sour cream or yogurt for a creamy and tangy contrast.
• Experiment with different spices such as cumin or smoked paprika to customize the flavor profile.
• If you prefer a thinner and crispier Patatnik, spread the potato mixture more thinly in the pan.
• Leftover Patatnik can be reheated in a toaster or oven to regain its crispiness.

Serving advice

Serve the Patatnik as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or roasted vegetables. It pairs well with a glass of Bulgarian red wine or a refreshing cucumber-mint lemonade.

Presentation advice

Garnish the Patatnik with a sprinkle of fresh herbs such as parsley or dill to add a pop of color. Serve it on a rustic wooden platter to showcase its homemade charm.