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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
44.20g
Protein
12.30g
Fat
9.20g
Saturates
1.80g
Sugars
5.20g
Salt
0.90g
Portion Fruit & Veg
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)
Method
  1. Grate the potatoes, cover and set aside.
  2. In a separate bowl, beat the eggs with the salt and herbs and spices. Mix into the grated potatoes.
  3. Add 1 tsp of the oil to a non-stick frying pan over medium to low heat and spoon the potato mixture into the pan, shaping into small pancakes. Cook in batches, for 2–3 minutes on each side, and set aside until all the pancakes are cooked.
  4. Meanwhile, add the remaining oil to a separate pan and add the onion, garlic and mushrooms. Heat gently for 10–15 minutes, stirring regularly.
  5. Once you've cooked your final batch of pancakes, add the reserved pancakes back to the pan for 1–2 minutes to ensure they're warm. Serve with the mushroom sauce.
Chefs 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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