Potato pancakes with mushroom sauce
prep: 25
cook: 30
serving: 3
Nutrition Facts
each serving
KCal
330
Carbs
44.2g
fiber
0g
Protein
12.3g
Fat
9.2g
Saturates
1.8g
Sugars
5.2g
Salt
0.9g
Fruit/Veg Portion
2
Ingredients
all 8 types- 6 medium-sized potatoes, scrubbed
- 2 eggs
- ½ tsp salt
- your choice of herbs and spices, to taste (we used 1 tbsp freshly chopped parsley plus a good pinch black pepper)
- 2 tsp oil
- 2 large onions, chopped
- 2 cloves garlic, crushed
- 250g mushrooms, sliced (any type)
Directions
5 steps in totalStep 1
Grate the potatoes, cover and set aside.
Step 2
In a separate bowl, beat the eggs with the salt and herbs and spices. Mix into the grated potatoes.
Step 3
Add 1 tsp of the oil to a non-stick frying pan over medium to low heat and spoon the potato mixture into the pan, shaping into small pancakes. Cook in batches, for 2–3 minutes on each side, and set aside until all the pancakes are cooked.
Step 4
Meanwhile, add the remaining oil to a separate pan and add the onion, garlic and mushrooms. Heat gently for 10–15 minutes, stirring regularly.
Step 5
Once you've cooked your final batch of pancakes, add the reserved pancakes back to the pan for 1–2 minutes to ensure they're warm. Serve with the mushroom sauce.
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