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Potato patties with mushrooms

Potato Patties with Mushrooms

Delicious, golden, appetizing, and fragrant! Potato patties with mushrooms bring together the classic pairing of potato and fried mushroom. In this recipe the mushrooms aren't served separately as a sauce — they go right into the potato mixture.

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes

Button mushrooms

200

Onion

Butter

Flour

0.5

Eggs

Breadcrumbs

Vegetable oil (for frying)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 19 % 5 g

Carbohydrates 69 % 18 g

128 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make potato patties with mushrooms? Gather the ingredients. Button mushrooms are the fastest and most convenient choice, but any mushrooms work — wild or store-bought.
Step 2:

First, wash and peel the potatoes well. Cut them into small pieces and cover with clean cold water. Set the pot of potatoes over low heat to cook.
Step 3:

Meanwhile, get started on the mushroom filling. First peel the onion and cut it into small cubes.
Step 4:

Wipe the mushrooms with a damp sponge to clean any dirt off the caps. That's plenty, since button mushrooms are fairly clean. Washing them under running water makes them soak up water and turn watery and bland. Cut the mushrooms into small cubes.
Step 5:

By now the potato water will have come to a boil. Add salt, turn the heat down low, and let the potatoes cook for 20–30 minutes, depending on how much there is, the variety, and the size of the pieces.
Step 6:

At the same time, heat the vegetable oil in a skillet and add the onion. Sauté it over low heat until translucent, about 5 minutes. Then add the mushrooms and stir. Add salt. Fry the mushrooms and onion, stirring, for about 10 minutes, until golden.
Step 7:

The potatoes will be done by now. Check with a sharp knife — it should slide easily into the chunks. Drain the potatoes and mash them, adding the butter.
Step 8:

Then add the flour to the mash and mash it again. You may need a different amount of flour than the recipe says — go by the consistency, which shouldn't get too stiff. Add the fried mushrooms and onion and mix well. Let the mash cool a little, then crack in the egg. Knead it well again.
Step 9:

Shape the potato mixture into oblong patties and roll them in breadcrumbs. If they're hard to shape because the mixture is sticky, add more flour.
Step 10:

Heat a skillet and pour in vegetable oil. Set the breaded patties into the oil. I got 8 of them.
Step 11:

Fry them on both sides until golden. Lift the finished patties out and set them straight on a paper towel to blot the excess oil.
Step 12:

Serve the patties hot — they're very tasty with fresh vegetables and sour cream. Enjoy!

Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under running warm or cold water to remove any grit. Cut away any spoiled spots. Tiny mushrooms up to 2 cm across don't need peeling at all — just rinse them well. With larger mushrooms, it's worth peeling off the thin skin from the caps.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Every oil is good only up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. For how to gauge the right frying temperature and pick the best oil for frying (and which to avoid altogether), see here.