🍽️ Crispy Potato-Cheese Patties with Mushrooms

Name: Crispy Potato-Cheese Patties with Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g starchy potatoes; salt; 0.5 bunch parsley (10 g); 60 g Alpine cheese in a block (45 % fat in dry matter); 500 g porcini mushrooms; 4 shallots; 60 g spelt whole wheat flour; 1 egg; pepper; nutmeg; 30 g whole wheat breadcrumbs (2 tbsp); 3 tbsp rapeseed oil; 125 g butter; 2 egg yolks; 1.5 tsp lemon juice; 3 dried juniper berries

688 kcal · 30 min · 4 servings

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Ingredients

800 g starchy potatoes
salt
0.5 bunch parsley (10 g)
60 g Alpine cheese in a block (45 % fat in dry matter)
500 g porcini mushrooms
4 shallots
60 g spelt whole wheat flour
1 egg
pepper
nutmeg
30 g whole wheat breadcrumbs (2 tbsp)
3 tbsp rapeseed oil
125 g butter
2 egg yolks
1.5 tsp lemon juice
3 dried juniper berries

Instructions

1. Wash the potatoes thoroughly and place them in a pot.
2. Cover the potatoes with water and add a pinch of salt.
3. Bring the water to a boil and cook the potatoes covered at medium heat for 25 minutes.
4. Wash the parsley meanwhile and shake it dry.
5. Finely chop the parsley.
6. Grate the cheese finely.
7. Clean the porcini mushrooms and cut them in half or quarters depending on their size.
8. Peel the shallots and cut them lengthwise into coarse wedges.
9. Drain the cooked potatoes and let them steam dry.
10. Peel the cooled potatoes and mash them until smooth.
11. Add the chopped parsley, grated cheese, flour, and egg to the potato mixture.
12. Season the mixture with salt, pepper, and freshly grated nutmeg.
13. Mix everything into a homogeneous mass.
14. Form 12 to 16 balls from the mixture.
15. Flatten the balls.
16. Roll the flat patties in the breadcrumbs.
17. Heat half a tablespoon of oil in a pan.
18. Fry 3 to 4 patties at medium heat for 3 to 4 minutes on each side until golden brown.
19. Repeat with the remaining mixture.
20. Keep the finished patties warm in the oven at 80 degrees Celsius if needed.
21. Melt the butter in a pot over low heat.
22. Remove the pot from the heat and let the butter cool slightly.
23. Place the egg yolks and one teaspoon of lemon juice in a metal bowl.
24. Season the egg yolks with salt and pepper.
25. Heat some water in another pot to 80 degrees Celsius.
26. Place the metal bowl with the egg yolks on top of the pot with the hot water.
27. Whisk the contents of the bowl until creamy with a whisk.
28. Stir in the cooled butter in a thin stream while stirring.
29. Crush the juniper berries very finely in a mortar.
30. Season the sauce with the juniper berries.
31. Keep the sauce covered and warm.
32. Brush a grill pan with the remaining oil and heat it.
33. Grill the porcini mushrooms and shallots at medium to high heat for 2 to 3 minutes.
34. Turn the mushrooms and shallots once.
35. Remove the grill pan from the heat.
36. Season the mushroom mixture with salt and pepper.
37. Season the mushroom mixture with the remaining lemon juice.
38. Distribute the potato-cheese patties and the mushroom mixture on plates.
39. Pour the sauce over it and serve the dish.

Nutrition per serving

kcal: 688
Protein: 22 g · Fett/Fat: 43 g · Carbs: 52 g