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🍽️ Crispy Potato and Mushroom Pancakes

572 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes
• 2 onions
• 3 eggs
• 100 g grated cheese (Gouda or Emmental)
• 50 g salami
• 100 g button mushrooms
• 2 tbsp tomato paste
• 4 tbsp crème fraîche
• 3 tbsp flour
• salt
• pepper (from the mill)
• thyme leaves (1 tsp each, chopped)
• 2 tbsp parsley (finely chopped)
• oil (for frying)

Instructions

1. 1. Peel the potatoes and grate them finely.
2. 2. Place the grated potatoes in a sieve or a clean cloth.
3. 3. Squeeze the potatoes firmly to drain the excess water.
4. 4. Peel the onions and chop them very finely.
5. 5. Cut the salami into small cubes.
6. 6. Clean the mushrooms of dirt.
7. 7. Slice the mushrooms into thin strips.
8. 8. Place the squeezed potatoes in a large bowl.
9. 9. Add the chopped onions, salami cubes, mushroom strips, tomato paste, creme fraiche, cheese, eggs, and parsley.
10. 10. Stir in the flour and chopped herbs.
11. 11. Season the mixture with salt and pepper to taste.
12. 12. Heat oil in a frying pan.
13. 13. Add the batter to the hot pan in spoonfuls to form portions.
14. 14. Fry the pancakes on each side for about 3 minutes until golden brown.
15. 15. Remove the finished pancakes and keep them warm.
16. 16. Repeat the process until all pancakes are cooked.
17. 17. Serve the pancakes best immediately.

Nutrition per serving

• kcal: 572
• Protein: 22 g · Fett/Fat: 30 g · Carbs: 52 g