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Potato and Fennel Pancakes with Mushrooms Recipe-1119

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Combine oyster mushrooms with the creminis, if you wish.

Good with a green salad.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 1 Hr


  • 3 baking potatoes
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 fennel bulb, trimmed and finely diced
  • 2 large eggs
  • 2 tbsp all purpose flour
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 8 oz (225g) cremini mushrooms
  • 1 garlic clove, chopped
  • 2 tbsp chopped thyme
  • 1 tsp fresh lemon juice
  • Parmesan cheese shavings, to garnish
  • 4 tbsp creme fraiche, to serve


1. Place the potatoes in a large saucepan of salted water and cover. Bring to a boil, then simmer for 30 minutes, until just tender. Drain, cool, and peel. Shred the potatoes into a bowl.

2. Heat the butter in a frying pan over medium heat. Add the onion and fennel and cook until tender, about 10 minutes. Transfer to a bowl. Add the potatoes, eggs, flour, and nutmeg, and season with salt and pepper. Mix well.

3. Preheat the oven to 200°F (95°C). Heat 3 tbsp of oil in a large nonstick frying pan over medium-high heat. In batches, add about ¼ cup of the potato mixture for each pancake, and flatten with a spatula. Cook, turning once, about 7 minutes, until golden. Keep warm in the oven while making the remaining pancakes.

4. Heat the remaining oil in the frying pan over medium-high heat. Add the mushrooms and garlic and cook about 5 minutes until the mushrooms are browned. Stir in the thyme and lemon juice, and season with salt and pepper.

5. Serve the pancakes, topped with the mushrooms, Parmesan shavings, and a dollop of créme fraîche.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Parmesan shavings, to garnish.

411kcal (21%)
381mg (16%)
25g (38%)
8g (39%)
127mg (42%)
112mcg RAE (4%)
43mg (72%)
100mg (10%)
3mg (16%)

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