Potato Pancakes with Mushroom Ragout
- 46 min
- β β¬2.60
- 2 servings
- Easy
button mushrooms, white beans, and potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- mustard
- celery
Equipment
- stove
Prepare
Coarsely grate the potatoes and half the onion
Coarsely grate the potatoes and half the onion. Mix with half the salt, leave for 5 minutes, then squeeze firmly in a clean tea towel.
Cook
Mix the cornstarch thoroughly into the squeezed potatoes
Mix the cornstarch thoroughly into the squeezed potatoes. Divide into six equal portions and press each into a flat pancake.
Fry the pancakes
Heat two thirds of the oil in a large frying pan over medium heat; Fry in batches for 4β5 minutes per side until golden Do not turn too early; keep warm on a rack.
Dice the remaining onion and slice the mushrooms
Dice the remaining onion and slice the mushrooms. Heat the remaining oil and cook both over medium-high heat for 7 minutes.
Add the beans
Add the beans, stock powder, tap water and mustard; simmer for 6β8 minutes and add pepper.
Finish
Finish the creamy ragout
Remove the pan from the heat and stir in the soy yogurt and chopped parsley. Season with the remaining salt and serve immediately with the crisp potato pancakes.
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