Tag Archive: potatos

Hello everybody!!!

The other day we cooked a Lithuanian dish that we both love and want to introduce you to – Cepelinai or Zeppelins. Oh it takes me right back to my mummy’s house. Hopefully she’ll make us some when we go there in three weeks.

 For this recipe you will need:

  • 1 kg raw potatoes
  • 4 medium size cooked potatoes
  • 300 g minced meat (half beef, half pork)
  • 1 onion, finely chopped
  • some mixed spices for meat
  • salt and pepper
  • fatty bacon or pancetta
  • sour cream

Before you begin, boil your potatoes and let them cool, then peel the skin off. After mash them up. I used a potato masher. My mum uses a mincer and I would definitely recommend that if you have one as it makes the potatoes nice and smooth.

You can use different fillings for this recipe but today we will use minced meat. To get the meat mince ready fry half of your finely chopped onion and put it in the mince together with salt and pepper and mixture of spices. In Lithuania we use a combination of vegetables and seasoning herbs, it’s like a basic seasoning for all the dishes. Blend well. Get it all in to little balls around 25 g each and put aside.

It is best to get it all ready before you grate the potatoes as they tend to go dark quickly.

Finely grate the potatoes.

Put potato gratings in a double cheese cloth and squeeze dry. We just used a clean dish cloth as that’s the only cloth I could find.

At around this point you can put a big pot of water on so it’s boiling when you need it (you will need quite a big pot).

Remember to keep the liquid. Let the potato starch settle on the bottom.

Decant the liquid, mix the starch with dry raw potato and add the boiled potato. Season and blend well.
To start shaping the zeppelins form balls from around 1/2 a cup of the mix. If the mix get sticky, use a little water to wet your palms.

Flatten into round shape like a pancake.

Add the mince balls that you prepared earlier in the middle.

Fold over, seal seam and make a shape of the zeppelin.

So carry on till they are all ready.

 When they are put them into boiling water and simmer for around 30 minutes. We used to always try one to see if the meat is cooked inside (mostly because we couldn’t wait to try one 😉  )

While you are waiting, you can fry the rest of the onion and the bacon for the topping.

When the zeppelins are ready top them up with sour cream and bacon and enjoy! ‘Skanaus’ as we say in Lithuania 🙂

Last night Gaila was flicking through a book called “Lithuanian Traditional Foods” not that she doesn’t know the recipes 🙂 she is Lithuanian after all,  just getting some inspiration for dinner. One of Gaila’s favourite Lithuanian dishes is this savoury potato cake. Lithuanians can make hundreds of dishes out of potatoes and here is one of them.

You will need:

  • 1 kg potatoes
  • 1 cup (250 ml) of milk
  • 2 eggs, beaten
  • 1 onion, finely chopped
  • salt and pepper to taste
  • some oil or butter for frying
  • 2-3 slices of bacon or few pieces of chicken (parboiled in salted water)

First peel your potatoes and grate them with the fine grater as you see in the picture. Watch your fingers 😉 Then take some potato juice out by tilting the bowl and spooning it off.


It’s a lot easier and faster if you have a potato grating machine – a necessity in every Lithuanian house.

Bring your milk to a boil and pour over the grated potatoes. That helps to spread the potato starch through the mix and keep the mix nice and light.

Fry your bacon and onions and mix into potatoes.

Add eggs, salt and mix well.

Add the mixture into medium depth greased baking dish and bake in preheated oven at 180C/350F until the top is well browned. It took me around 2 hours. Depends on your oven, so check regularly.

And Voila!!!! Serve with sour cream or some fried onions and bacon.


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