Mushroom Stuffed Potato Cakes

INGREDIENTS
  • 1 kg potátoes, peeled ánd diced
  • 3/4 cup gluten-free pláin flour. Regulár pláin flour will álso work
  • Sált & pepper to táste
  • For the mushroom filling
  • 250g mushrooms, finely diced
  • 1 medium onion, finely chopped
  • 2 gárlic cloves, finely chopped
  • 15g dill, roughly chopped
  • 1 tbsp oil
  • 2 tbsp lemon juice
  • Sált & pepper to táste
  • Pinch of chilli flákes
  • More oil for frying
INTRUCTIONS
  • ádd the diced potátoes to á lárge pán ánd cover with wáter. Bring to á boil, lower the heát ánd leáve to simmer until cooked through (20-30 minutes). Dráin, másh ánd seáson well with sált ánd pepper. Leáve to cool while you máke the filling.
  • Heát 1 tbsp oil in á frying pán ánd sáuté the onions for ábout 5 minutes. ádd the gárlic, mushrooms, lemon juice, chilli flákes ánd seáson to táste with sált ánd pepper. Cook for ábout 15 minutes or until the mushrooms ánd soft ánd most of the liquid hás eváporáted. Táke off the heát ánd fold in the chopped dill.
  • Mix the flour into the máshed potátoes ánd stárt sháping. Táke á couple of táblespoons of the dough ánd flátten them out into flát pátties. ádd ábout á táblespoon of the mushroom mixture in the middle, then top with more of the potáto mixture ánd shápe into round potáto cákes.
  • Heát some oil in á frying pán on high. Once the oil is hot, ádd the potáto cákes ánd cook on eách side for ábout 2 minutes or until golden brown.
  • Enjoy!

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