Have you ever heard of a Byelorussian Kolduny? I hadn't until recently when I saw an episode of Diners, Drive-Ins, and Dives (don't judge, I know you all watch it too) that featured a Russian restaurant in Arlington, TX. It is essentially a potato pancake stuffed with ground meat. Here is my take on the dish--Scallion and Herb Vegetarian Kolduny.
Ingredients (makes 4)
Scallion and Herb Mixture
1 teaspoon of olive oil
1 garlic clove
1/2 cup of flat leaf parsley
2 teaspoons of salt
1 teaspoon freshly ground black pepper
3 medium sized russet potatoes peeled and cubed
1 small white or yellow onion in pieces
4 tablespoons whole wheat flour
2 vegetarian sausage patties cut down the middle to create 4 thin patties (I used Morning Star hot and spicy breakfast sausage)
1/2 of a beaten egg
Flat leaf parsley, coarsely chopped
First task is to create the scallion and herb mixture that will be incorporated into our potato batter. Pre-heat the oven to 375 degrees and roast the scallions in a little bit of olive oil until soft. Food process the roasted scallions with the parsley, garlic, and salt & pepper. Set aside.
Now, onto our potato batter.
Purée potatoes and onions until smooth. Stir in the beaten egg and flour. The consistency of the batter should be pretty thin so restrain a bit on the flour if it appears too thick. If your batter is too thick, just add a little water. To complete the batter, incorporate the scallion and herb mixture.
Heat 1 tablespoon of olive oil in a large skillet. You want the oil to be pretty hot so that you get a nice sear on your kolduny. Test the oil heat by putting a tiny bit of batter in the pan and if you don't get instant sizzle, the oil isn't hot enough yet! Spoon batter into a pan in a thin layer. You're going to use about a 1/4 cup of batter for each one but you can absolutely eye it. Place your veggie sausage patty in the center of your batter. Spoon a little more batter on top so that the sausage is no longer visible.
Cook over medium heat for two to three minutes on the first side or until golden brown. After you have flipped your kolduny, put a lid on the skillet and lower the heat. Cook for 5 more minutes to make sure the potato is cooked all the way through.
To finish it off, top with a little sour cream and more parsley.