← Back to Search Results
pan-frying
Potato and Fennel Pancakes with Mushrooms Recipe-1119

Photo by:
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
41g
6g
25g (38%)
0g
8g (39%)
13g
2g
127mg (42%)
4g
10g
62mg
1276mg
112mcg RAE (4%)
43mg (72%)
100mg (10%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
good-to-the-grain Good to the Grain
by Kim Boyce
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-masala American Masala
by Suvir Saran
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
a-new-way-to-cook A New Way to Cook
by Sally Schneider
martin-yans-china Martin Yan's China
by Martin Yan
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?