Potato and Mushroom Patties

An easy way to treat yourself on an ordinary weeknight.

Recipe author

Servings:

Potatoes

500

Mushrooms (fresh)

500

Flour

100

Egg

Breadcrumbs

200

Salt

Pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 5 g

Fats 4 % 1 g

Carbohydrates 79 % 22 g

119 kcal

GI: 32 / 0 / 68

Cooking method

Reach for this recipe when you're really craving patties but there's no ground meat in the house and none on the way. It makes a great meal — and best of all, it works for vegetarians too, not to mention anyone watching their diet. I always start with the potatoes: peel them, cut them into pieces or matchsticks (I always go with matchsticks), and set them to boil. After cutting, rinse the potatoes a couple of times to wash off excess starch. I add only a little salt to the water, since I'll season the patties later. While the potatoes cook, I work on the mushrooms. I usually use frozen, but fresh are tastier. Pre-boiled mushrooms work too, but I always squeeze out the extra liquid before frying. With fresh mushrooms you don't need to boil them — just clean, rinse, and fry them in a skillet. A little vegetable oil and medium heat is all it takes; there's no need to dredge the mushrooms in flour. I do recommend cutting them into smaller pieces before frying, though — I don't like big chunks in my patties. Once the potatoes are done, drain them and mash. Add one egg, all the flour at once, about 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt, then mash again. Stir in the mushrooms once the potato mixture is smooth. Now shape the patties and coat them in breadcrumbs. Fry over medium heat in a little oil, so the potato holds together and the patties get a crisp crust.