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🍽️ Smart Potato Patties with Porcini Cream

496 kcal · 30 min · 4 servings

Ingredients

• 350 g mealy-cooking potatoes
• 15 g dried porcini mushrooms
• 1 onion
• 2 shallots
• 3 tbsp rapeseed oil
• 125 ml classic vegetable broth
• 125 ml soy cream
• 1 bunch chives
• salt
• pepper
• nutmeg
• 20 g horseradish (1 piece)
• 2 eggs
• 2 tbsp cornstarch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Add water until the potatoes are covered.
4. 4. Cover the pot with a lid.
5. 5. Boil the potatoes with the skin on for about 20 minutes.
6. 6. Fill a bowl with warm water.
7. 7. Place the porcini mushrooms in the warm water.
8. 8. Let the mushrooms soak in the water.
9. 9. Peel the onion.
10. 10. Peel the shallots.
11. 11. Dice the onion into fine cubes.
12. 12. Dice the shallots into fine cubes.
13. 13. Add one teaspoon of oil to a frying pan.
14. 14. Heat the oil in the frying pan.
15. 15. Add the onion cubes to the hot pan.
16. 16. Sauté the onions until translucent.
17. 17. Remove the onions from the pan.
18. 18. Transfer the onions to a large bowl.
19. 19. Set the bowl with onions aside.
20. 20. Add one teaspoon of oil to the same frying pan.
21. 21. Heat the oil in the frying pan.
22. 22. Add the shallot cubes to the hot pan.
23. 23. Sauté the shallots until translucent.
24. 24. Remove the porcini mushrooms from the water.
25. 25. Gently squeeze the mushrooms to remove excess water.
26. 26. Reserve the mushroom water in a container.
27. 27. Add the squeezed porcini mushrooms to the pan with the shallots.
28. 28. Place a sieve over the frying pan.
29. 29. Place a filter bag or a clean kitchen towel in the sieve.
30. 30. Pour the reserved mushroom water through the cloth into the pan.
31. 31. Let the liquid in the pan reduce completely.
32. 32. Add the broth to the mushroom mixture in the pan.
33. 33. Add the soy cream to the mushroom mixture in the pan.
34. 34. Bring the sauce to a boil.
35. 35. Reduce the heat to medium.
36. 36. Let the sauce reduce until creamy.
37. 37. Set the pan with the sauce aside.
38. 38. Wash the chives.
39. 39. Shake the chives dry.
40. 40. Cut the chives into fine rings.
41. 41. Drain the cooking water from the potatoes.
42. 42. Rinse the potatoes with cold water to shock them.
43. 43. Peel the cooled potatoes.
44. 44. Press the potatoes through a potato press directly into the bowl with the onions.
45. 45. Mix the chives into the potato-onion mixture.
46. 46. Season the mixture with salt.
47. 47. Season the mixture with pepper.
48. 48. Grate some fresh nutmeg.
49. 49. Add the grated nutmeg to the potato mixture.
50. 50. Peel the horseradish.
51. 51. Grate the horseradish finely.
52. 52. Add the grated horseradish to the potato mixture.
53. 53. Add the eggs to the potato mixture.
54. 54. Mix all ingredients thoroughly.
55. 55. Add one to two teaspoons of starch to the mixture.
56. 56. Mix the starch into the potato mixture.
57. 57. Shape small patties from the potato mixture.
58. 58. Add the remaining oil to a frying pan.
59. 59. Heat the oil in the frying pan.
60. 60. Coat the potato patties in the remaining starch.
61. 61. Place the patties in the hot pan.
62. 62. Fry the patties for four minutes on one side over medium heat.
63. 63. Turn the patties over.
64. 64. Fry the patties for four minutes on the other side over medium heat.
65. 65. Return the sauce to the heat.
66. 66. Bring the sauce to a boil again.
67. 67. Season the sauce finally with salt.
68. 68. Season the sauce finally with pepper.
69. 69. Serve the sauce together with the potato patties.
70. 70. Garnish the dish with some chives if desired.

Nutrition per serving

• kcal: 496
• Protein: 15 g · Fett/Fat: 32 g · Carbs: 34 g