Tuesday, January 5, 2010

Mushroom Stuffed Potato Pancakes

Mushroom Stuffed Potato Pancakes

A crispy pancake with a creamy filling.

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450g potatoes, peeled and grated

2 eggs, beaten

salt and pepper

1 onion, chopped or grated

100g flour, sifted

2g baking powder

75ml milk

150 ml oil

1 tomato, quartered

For the Filling:

25ml oil

25g butter

450g mushrooms, sliced

50g fresh breadcrumbs

5g chopped parsley

salt and pepper

50ml double (heavy) cream
1. Place the grated potatoes in a clean tea towel and gently squeeze out the moisture, then place in a bowl.

2. Blend in the beaten eggs, seasoning and chopped or grated onion. Add the flour and baking powder. Gradually add the milk, beating all the time, to form a thick batter.

3. Heat 30ml oil in a frying pan. Drop in 2or 3 spoonfuls of the mixture. When it is cooked underneath turn the pancake over and cook the other side. Remove and keep warm. Repeat until all the mixture is used up.

4. Meanwhile, make the filling, Heat the oil and butter in a frying pan and shallow-fry the mushrooms for 4 minutes until soft. Mix in the breadcrumbs, chopped parsely and seasoning. Then stir in the cream. Gently heat the filling through.

5. Place some mushroom filling in each pancake, fold over and serve. Garnish with tomato quarters.

Serves: 4


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