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Potato pancakes with mushroom sauce

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Ideal for using up leftover potatoes, this healthy dish can be ready in less than an hour. Sent in by Monika Vecerskyte
Serves
3
Prep
25
Cook
30
Each 436g serving contains (excludes serving suggestion)
KCal
330
Carbs
44.2g
Protein
12.3g
Fat
9.2g
Saturates
1.8g
Sugars
5.2g
Salt
0.9g
Fruit/Veg Portion
2
Ingredients

Ingredients

6 medium-sized potatoes, scrubbed
2 eggs
½ tsp salt
your choice of herbs and spices, to taste (we used 1 tbsp freshly chopped parsley plus a good pinch black pepper)
2 tsp oil
2 large onions, chopped
2 cloves garlic, crushed
250g mushrooms, sliced (any type)
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Method

Method

Recipe tips
  • You could use 2 tsp curry powder and add 50g peas to make Indian-style pancakes and serve with a raita and/or mango chutney.
  • To make a creamier sauce add 2 tbsp low-fat yogurt to the mushrooms.
  • Try using leeks instead of onions, or use 1 onion and 1 leek.
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