Potato and Fennel Pancakes with Mushrooms

Combine oyster mushrooms with the creminis, if you wish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Vegetables

Main Course

Ingredients

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

directions

Prep: 15 min Total: 15 min (Quick)

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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 1/4 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 creme fraiche.

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Potato and Fennel Pancakes with Mushrooms

Ingredients

directions