1-Start by grating the potatoes and onion to build that classic texture. This method draws from the traditional draniki approach, ensuring your pancakes turn out crispy and full of flavor.

2-First, grate the peeled potatoes using the star side of a box grater and drain any excess liquid to keep things from getting soggy. Then, grate the onion on the same grater, reserving 1 tablespoon for the meat mixture. In a bowl, combine the grated potatoes, grated onion, egg, flour, sour cream, salt, and pepper to make your batter.

3-Next, in a separate bowl, mix the ground meat with the reserved onion, 1/4 teaspoon salt, and a pinch of black pepper, then form it into 16 thin patties about 2 inches wide. Heat the oil in a large non-stick pan over medium heat, and for each pancake, spoon 1 tablespoon of the potato mixture into the pan, flatten it, add a meat patty on top, and cover with another tablespoon of potato mixture.

4-Cook for 4 minutes per side until golden and fully cooked, then drain on paper towels and repeat with the remaining ingredients, adding more oil as needed. Preparation time is about 20 minutes for prep, 32 minutes for cooking, and 52 minutes total, so it’s quick for busy families.