Potato Pancakes with Mushrooms and Cheese Sauce

Potato Pancakes with Mushrooms and Cheese Sauce — 385 ккал

40 min
Medium
1 serv.

Description

Crispy golden potato pancakes with sautéed mushrooms and a delicate creamy cheese sauce

Rating

Average rating:—
  1. Peel and finely grate the potatoes, then squeeze out the excess liquid.
  2. Peel the onion, finely chop half of it and add to the grated potatoes. Set the other half aside for the mushrooms.
  3. In a bowl with the potatoes and onion, add the egg, flour, salt, and pepper. Mix thoroughly until well combined.
  4. Heat 1 tablespoon of vegetable oil in a skillet. Drop spoonfuls of the potato mixture onto the pan, forming thin pancakes. Fry on both sides until golden brown (about 3-4 minutes per side). Place the cooked potato pancakes on a paper towel to drain excess oil.
  5. For the topping: thinly slice the mushrooms. In a separate pan, heat the remaining oil, sauté the reserved chopped onion until translucent, then add the mushrooms. Cook until the liquid evaporates and they turn lightly golden. Season with salt and pepper to taste.
  6. For the sauce: in a small saucepan, combine the sour cream and the finely grated cheese. Heat over low heat, stirring constantly, until the cheese is completely melted. Do not bring to a boil.
  7. Serve the potato pancakes topped with the sautéed mushrooms and drizzled with the warm cheese sauce.
385
kcal
18.2 g
Protein
28.5 g
Carbohydrates
22.4 g
Fats