Potato Pancakes with Mushroom Ragout
- 46 min
- β β¬2.60
- 2 servings
- Easy
Main ingredients: button mushrooms, white beans, potatoes, and onion. Allow about 46 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- mustard
- celery
Equipment
- stove
Prepare
Coarsely grate the potatoes
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
Mix the cornstarch thoroughly into the squeezed potatoes. Divide into six equal portions and press each into a flat pancake.
Heat two thirds of the oil
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
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
Remove the pan from the heat
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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Recipe from VegPlan Β· https://vegplan.app/recipes/potato-pancakes-mushroom-ragout
