Draniki (Belarusian potato pancakes)
The national dish: thick grated potato pancakes with sour cream or machanka.
Well-cooked hot dish
Ingredients
- potatoes
- onion
- flour
- salt
- oil
- sour cream
How it is prepared
Grated potato is mixed with onion, fried on both sides and finished in the oven.
Food safety with low immunity
- Use only pasteurised milk, yoghurt, cream and cheese.
How to prepare it during treatment
The centre must be fully cooked. Use pasteurised sour cream. Finishing in the oven is good for safety and for using less oil.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Best eaten freshly fried and hot. Refrigerate leftovers within 2 hours and eat within a day.
Reheating
In the oven until hot throughout; a microwave makes it soggy.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Stomach and gut. Fried in oil. With heart or digestive disease or weight concerns, discuss it with your team; baking can be an alternative.
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)