Vegan Potato Latkes with Mushrooms

A wonderful take on a hugely popular dish! Vegan potato latkes with mushrooms — no eggs! A really tasty, simple way to cook up a potato dish.

Recipe author

Servings:

Potatoes

Button mushrooms

300

Carrot

Onion

Radish

Flour

Garlic

Olive oil

Parsley

Tomato sauce

Sea salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 3 g

Fats 10 % 2 g

Carbohydrates 75 % 15 g

91 kcal

GI: 81 / 0 / 19

Cooking method

Cooking time: 35 min

Step 1:

Roughly chop the onion and three cloves of garlic — not too fine.
Step 2:

Add the chopped onion and garlic to a skillet heated with olive oil and fry, stirring, until golden.
Step 3:

Transfer the fried onion and garlic to a separate bowl.
Step 4:

Wash and trim the button mushrooms and slice them evenly.
Step 5:

Add the mushrooms to a heated skillet with olive oil.
Step 6:

Fry the mushrooms, stirring occasionally, until all the liquid has cooked off, then add them to the bowl with the onion and garlic and mix everything well.
Step 7:

Grate the potatoes on the coarse side of a box grater.
Step 8:

Coarsely grate the carrot as well.
Step 9:

Add five tablespoons of sifted flour to the bowl of potato and carrot.
Step 10:

In a separate bowl, stir a tablespoon of the potato mixture together with the mushrooms and shape it into a patty.
Step 11:

Add the potato-and-mushroom patties to a heated skillet to fry.
Step 12:

Fry for about seven minutes per side until you get golden latkes.
Step 13:

Arrange the latkes on a plate, garnish with sliced radish, and add sweet-and-spicy sauce, a spicy horseradish relish, mushrooms, and parsley to taste. Enjoy!

A wonderful recipe for quickly making a tasty, fragrant, well-seasoned dish at home! The first written mention of potato latkes dates to 1830, when — under the influence of German cooking, where they were known as German potato pancakes — they were described by the Polish chef Jan Szyttler, author of the first systematic cookbooks. The Russian name "draniki" comes from the old word meaning "to grate." Latkes are made from raw potato, which even before graters existed was scraped on a spiked board, along with salt, eggs, and flour to bind the starch. You can add onion, garlic, and various spices to taste. The mixture is stirred together and fried in a skillet with pork fat or vegetable oil. Latkes are a staple of many cuisines — first and foremost Belarusian, then Ukrainian, Russian, Polish, and Jewish. Potato pancakes and fritters turn up almost everywhere potatoes are eaten, from Latin America to Northern Europe.