Classic potato pancakes topped with mushrooms
Serving: 4
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Directions
- Grate the potatoes and onion together and place in a muslin cloth to squeeze all the liquid out
- Put the potato mixture into a large mixing bowl and add the egg, flour and season. Mix to combine well
- Heat a little oil in a frying pan and add spoonful of potato mixture spreading it slightly. Cook until pancakes are crispy and golden for (+/- 2 – 3 minutes) on each side. Drain well
- For the mushrooms, heat the oil in a frying pan sauté the mushrooms until all the water has evaporated. Stir in the parsley and season. Serve the pancakes topped with the mushrooms and a dollop of sour cream
Ingredients
Ingredients for potato pancakes:
- 4 potatoes
- 1 onion
- 1 large egg
- 60 ml (¼ cup) potato flour
- Salt, to taste
Ingredients for the mushrooms:
- 10 ml (2 tbsp) vegetable oil
- 250 g (1 punnet) mushrooms
- 15 ml (1 tbsp) fresh parsley, chopped
- 1 garlic clove, finely chopped
- Salt, to taste
- Sour cream, to serve