Polish Potato Pancakes with Mushroom Filling

Ingredients

• 4 large potatoes, peeled and grated (about 600g) 4 large potatoes, peeled and grated (about 600g)
• 1 small onion, grated 1 small onion, grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• For the mushroom filling: For the mushroom filling:
• 250g mushrooms, finely chopped 250g mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 36g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, grated onion, flour, beaten eggs, salt, and pepper. Mix well until the ingredients are evenly incorporated.
2. 2.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the chopped mushrooms to the pan and cook until they release their moisture and become tender.
4. 4.
   Season the mushroom mixture with dried thyme, salt, and pepper. Stir well to combine the flavors. Remove from heat and set aside.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Take a spoonful of the potato mixture and flatten it in your hand. Place a spoonful of the mushroom filling in the center and fold the potato mixture over it, shaping it into a pancake.
7. 7.
   Carefully place the filled pancake in the skillet and cook until golden brown on both sides. Repeat the process with the remaining potato and mushroom mixture.
8. 8.
   Serve the Polish Potato Pancakes with Mushroom Filling hot, accompanied by sour cream or applesauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help achieve a crispier texture.
• Mushrooms — Use a variety of mushrooms such as cremini, button, or shiitake for a more complex flavor in the filling.

Tips & Tricks

• For extra flavor, add a pinch of garlic powder or chopped fresh herbs to the potato mixture.
• To make the pancakes crispier, press them gently with a spatula while frying.
• If you prefer a smoother texture for the mushroom filling, pulse it a few times in a food processor before cooking.
• Experiment with different fillings such as sauerkraut or cheese to create your own variations.
• Leftover pancakes can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Polish Potato Pancakes with Mushroom Filling hot, garnished with a dollop of sour cream or applesauce. Pair them with a fresh green salad for a complete meal.

Presentation advice

Arrange the potato pancakes on a platter, overlapping them slightly to showcase their golden brown color. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.