Potato-Mushroom Cakes
So, today we had a fry day, which means that everything for dinner was fried: breaded zucchini, spicy spheres, and potato-mushroom cakes, with side of marinara sauce and simple salad with tahini dressing. Not healthy at all, but so darn yummy!
Total Steps
7
Ingredients
12
Tools Needed
5
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http://wwwhaniokeeffeartistcoukblogspot.comIngredients
- 6 button mushrooms
- 4 medium potatoes
- 1/2 cup shredded mozzarella cheese
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ginger powder
- 1 garlic clove, grated or pressed
- 1/2 small onion
- 7 tablespoons all-purpose flour
- oil for frying
Instructions
Step 1
Chop mushrooms and half of an onion in a food processor. Transfer them into a big bowl.
Step 2
Add the grated or pressed garlic to the bowl.
Step 3
Peel, wash, dry, and grate the potatoes. Squeeze the juices out with your hands to remove excess moisture. Add the grated potatoes to the same bowl.
Step 4
Add the lightly beaten egg, shredded mozzarella cheese, salt, black pepper, turmeric powder, ginger powder, and all-purpose flour to the bowl. Mix everything thoroughly to combine.
Step 5
In a skillet, pour about half an inch of oil and heat it over medium heat.
Step 6
Scoop one ice-cream scoop of the potato-mushroom mix at a time. Drop it into the hot skillet and slightly press with your hand to form a cake.
Step 7
Fry the cakes for 5 minutes on each side, until golden brown and cooked through.