Potato dishes
Bramboráky with garlic and marjoram
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Savoury pancakes of raw grated potato with garlic and marjoram. Crisp outside and fully cooked and soft inside, they are eaten as a snack in their own right rather than sweet pancakes with apple sauce.
Timing
- Preparation: about 20 minutes
- Frying: about 30 minutes for several batches
- Total time: about 50 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 405 kcal
- Protein
- ≈ 10.2 g
- Carbohydrates
- ≈ 51.1 g
- Fat
- ≈ 16.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Potatoes count as 800 g peeled weight. Includes 100 g egg without shells, 1.5%-fat milk and all 60 ml pan oil. Drained potato water is not deducted as an arbitrary nutrient loss.
Quantity assumptions and ingredient mapping
- 800 g peeled floury potatoes · ≈ 800.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 80 g plain wheat flour · ≈ 80.0 g · Assumed quantity / reference product
- 80 ml milk with 1.5% fat · ≈ 80.0 g · Assumed quantity / reference product
- 16 g garlic · ≈ 16.0 g · Assumed quantity / reference product
- 60 ml neutral oil for frying · ≈ 54.6 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g peeled floury potatoes
- 2 medium eggs
- 80 g plain wheat flour
- 80 ml milk with 1.5% fat
- 16 g garlic
- 3 g dried marjoram
- 7 g salt
- 1 g black pepper
- 60 ml neutral oil for frying
Instructions
- Finely grate potatoes, place in a sieve over a bowl and squeeze lightly. Let liquid stand for 5 minutes, carefully pour off and return settled starch to the potatoes. Finely crush garlic.
- Warm milk until lukewarm. Mix potatoes with eggs, flour, milk, garlic, finger-crushed marjoram, salt and pepper. Cook promptly because the mixture releases water as it stands.
- Heat oil in portions in a large pan over medium-high heat. Shape eight flat pancakes about 12 cm across and 5–7 mm thick. Fry in several batches for about 4–5 minutes per side until crisp on both sides and potato is cooked inside.
- Open the first pancake to check potato is soft and fully cooked. Reduce heat if browning too quickly. Drain briefly and serve two fresh pancakes each.
Tips
- Two smaller pans shorten frying time. A single small pan may take longer. Potato weight is after peeling.
- Lard is a traditional alternative fat; neutral oil is used here. Smoked meat would be a further separately identified addition.
