Updated: Apr 29, 2020
Another great dish that I used to eat very often in my childhood, it brings back good memories. Back then, my grandfather used his own potatoes to make these delicious pancakes, and sometimes we used to eat them on their own or with goulash.
Nowadays I prefer this fantastic mushroom sauce with the addition of yogurt to make it sourer.
Ingredients for pancakes:
500g (17.6oz) starchy potatoes peeled
1 medium onion
2tbsp plain flour
oil for shallow frying
a handful of fresh parsley for garnish
fried garlic for garnish (optional)
Ingredients for sauce:
300g (10.5oz) chestnut mushrooms, sliced
2 medium shallots, sliced
100ml (7tbsp) double cream
1 tsp butter
50ml (3.5tbsp) water
1 tbsp thick yoghurt
salt and black pepper to taste
2tbsp veg oil
Method for sauce:
1. Begin by preparing the sauce, saute the onions in a frying pan with 2tbsp of oil over a medium heat for 5 minutes stirring occasionally (you want them softened not coloured).
2. Turn the heat up and add sliced mushrooms and black pepper, stir-fry for 4 minutes.
3. Reduce temperature back to medium and add 50ml (3.5tbsp) of water followed by 100ml (7tbsp) of double cream, simmer for 5-10 minutes (I prefer my mushrooms al dente).
4. Your sauce should be slightly thicker, take it off the heat, add yogurt and salt to taste (you can warm up the sauce before serving).
Method for the pancakes:
1. Grate the potatoes and onion on a large holes grater and place the mixture in the sieve, press it to remove excess water.
2. Add egg, both flours, salt and mix it all together.
3. Heat the oil in the frying pan over medium heat. Add a tablespoon of the mixture and flatten it to create a circle. Fry until golden brown and flip pancake upside down (be careful not to burn yourself). Fry for another couple minutes (don't worry if the first one comes out bad, you will need to adjust your temperature and cooking time to your equipment, you want pancakes to be crispy on the outside and soft but cooked through in the middle).
4. When ready place the pancake on the paper towel to remove excess oil. Serve with mushroom sauce, fresh parsley and crushed fried garlic.
For the best result use potatoes that are starchy like King Edward or Russets, they get more crispy when fried and have a lower water content.
In the summer/autumn season I love wild mushroom sauce to go with it.