Belarusian Potato Cutlets with Quark (Sashni)
Сашні SašniSay it: SAHSH-nee
When these golden potato cutlets reach the table, the first bite delivers a satisfying crunch that quickly gives way to a rich, tangy quark center, creating an irresistible contrast of textures and flavors. This practical Belarusian classic transforms everyday pantry staples into a hearty main dish perfect for busy weeknights or special gatherings, delivering comfort without complicated techniques.
Belarusian Potato Cutlets with Quark (Sashni)
Сашні, Sašni
Pronounced SAHSH-nee
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Potato dough
Quark filling
Frying and serving
Method
Remove the skins from the potatoes and shred them using the large holes of a box grater directly into a spacious mixing bowl. Take small portions at a time and press firmly to remove excess liquid, throwing away the starchy water until roughly 3 cups (300 g) of squeezed potato remains.
Beat the egg together with the salt in a big bowl, incorporate the squeezed potato shreds along with the flour, and combine thoroughly until a dense yet somewhat tacky mixture forms.
In another bowl, blend the quark smoothly with the egg yolk, salt, and chopped dill if desired, then set this mixture aside.
Coat your palms lightly with flour. Scoop approximately 1/4 cup (60 g) of potato mixture, press it into a 1/2-inch (1 cm) thick oval shape in one hand, add a generous teaspoon of the quark mixture in the middle, wrap the potato around it to fully contain the filling, and gently form into an oval patty while ensuring all seams are tightly closed. Continue until all the mixture and filling are used.
Warm the butter or oil in a spacious frying pan over a moderate flame. Cook the patties in several batches, leaving space between them, until they develop a rich golden-brown crust, about 4-5 minutes on each side. Should they darken excessively before the interior cooks fully, lower the temperature or move them to a preheated 350°F (175°C) oven for 8-10 minutes to complete cooking.
Transfer the finished cutlets to paper towels for a short drain, then present them immediately alongside sour cream.
Regional variant: Sweet sashni (sashni z tsukram)
To prepare the sweet variation, leave out the dill and salt in the quark mixture and combine it instead with 2-3 tbsp sugar plus a small amount of vanilla. Form and pan-fry the cutlets following the identical process, then present them warm paired with sour cream, honey, or a berry sauce.
Cook's notes
- Extract every bit of moisture from the shredded potatoes through strong squeezing, as leftover liquid causes the patties to break apart while frying.
- Choose floury, high-starch potato varieties instead of waxy types to achieve optimal cohesion and a crunchy exterior.
- Limit the amount of filling per patty to small portions and press the seams securely to prevent any cheese from escaping into the hot pan.
Serve with
Serve hot with sour cream, a light cucumber or tomato salad, and a glass of kefir or kvass.
Make ahead and storage
Shaped, uncooked cutlets can be refrigerated for up to 4 hours on a floured tray. Cooked cutlets reheat well in a 350°F (175°C) oven for about 10 minutes.
