Potato fritters with creamy mushroom sauce

Potato fritters with creamy mushroom sauce


Peel and finely grate the potatoes. Press the grated potatoes well. Wash and thickly slice the mushrooms. Heat the butter in a pan and fry the mushrooms until golden brown, taking care not to turn them over too often. Add the garlic, salt, thyme and soya cream to the mushrooms and cook slowly. Meanwhile, chop up the onion in a food processor then add to the potatoes together with the egg, salt and fl our. Knead well with your hands. Heat the oil in another pan. Add a tablespoon of the mixture to the pan, press flat and fry the fritters over a medium heat for 2–3 minutes on each side until golden brown. Season the mushroom sauce with freshly ground pepper, pour on next to the potato fritters and garnish with fresh thyme.

Serves two

  • 500 g potatoes
  • 200 g fresh mushrooms
  • 1 garlic clove, finely chopped
  • A little fresh thyme
  • 150 ml soya cream
  • 1 small onion
  • 1 egg
  • ½ tbsp wheat flour
  • Butter for frying, olive oil for frying, natural or sea salt, ground pepper

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