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Green potato pancakes with mushroom sauce

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Ingredients for 4 servings:

  • 1 ½ kg potatoes, peeled
  • 4 eggs
  • salt and pepper
  • 1 onion(s)
  • 2 tbsp chives (rolls)
  • 2 tbsp parsley, finely chopped
  • 2 tbsp dill, finely chopped
  • 125 ml oil
  • 500 g mushrooms
  • 1 onion(s)
  • 2 tbsp butter
  • salt and pepper
  • 150 g crème fraîche
  • 2 tbsp parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coarsely grate the potatoes and combine them with eggs, onions, and herbs to make a batter. Fry in batches in hot oil. For the sauce, heat the butter and sauté the finely chopped onion and mushrooms. Season with salt and pepper and top with crème fraîche. Let the mixture simmer slightly. Sprinkle the sauce with parsley and serve with the pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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