Entree: Belarus – Tsibriki (Pan-fried potato and cheese patties commonly served with sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) russet potatoes, peeled and coarsely grated
- 8 oz (225 g) farmer's cheese or quark, well drained
- 1 large egg, approx. 1 3/4 oz (50 g) (1 3/4 oz (50 g))
- 3 tbsp (45 ml) all-purpose flour, plus extra for dusting
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 g) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish

Show original ingredient measurements

- 1 lb (454 g) russet potatoes, peeled and coarsely grated
- 8 oz (225 g) farmer's cheese or quark, well drained
- 1 large egg, approx. 50 g (50 g)
- 3 tbsp (45 ml) all-purpose flour, plus extra for dusting
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 g) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Place grated potatoes in a clean kitchen towel and squeeze to remove as much liquid as possible; transfer to a mixing bowl.
2. Step 2: Add the drained farmer's cheese, egg, chopped onion, 3 tbsp (45 ml) flour, salt, and pepper to the bowl; mix until a slightly sticky batter forms. If batter is too wet, add up to 1 tbsp (15 ml) more flour.
3. Step 3: Form the mixture into 8 even patties (about 3 in (7–8 cm) diameter), dust lightly with flour.
4. Step 4: Heat the vegetable oil and butter in a large skillet over medium heat until shimmering. Add patties in a single layer (work in batches if needed) and fry 3–4 minutes per side, until deep golden and cooked through.
5. Step 5: Transfer patties to a paper-towel-lined plate to drain briefly. Serve hot topped with a dollop of sour cream and a sprinkle of fresh dill.

1. Step 1: Place grated potatoes in a clean kitchen towel and squeeze to remove as much liquid as possible; transfer to a mixing bowl.
2. Step 2: Add the drained farmer's cheese, egg, chopped onion, 3 tbsp (45 ml) flour, salt, and pepper to the bowl; mix until a slightly sticky batter forms. If batter is too wet, add up to 1 tbsp (15 ml) more flour.
3. Step 3: Form the mixture into 8 even patties (about 3 in / 7–8 cm diameter), dust lightly with flour.
4. Step 4: Heat the vegetable oil and butter in a large skillet over medium heat until shimmering. Add patties in a single layer (work in batches if needed) and fry 3–4 minutes per side, until deep golden and cooked through.
5. Step 5: Transfer patties to a paper-towel-lined plate to drain briefly. Serve hot topped with a dollop of sour cream and a sprinkle of fresh dill.