POTATO PANCAKES WITH MUSHROOM SAUCE
INGREDIENTS
POTATO
PANCAKES
|
|
Potatoes (grated)
|
2 nos
|
Refined flour
|
1 tbsp
|
Egg
|
1 no
|
Salt
|
T.T.
|
Cracked Pepper
|
T.T.
|
Oil
|
For shallow frying
|
MUSHROOM
SAUCE
|
|
Butter
|
1 tbsp
|
Onion (minced)
|
1 no
|
Button mushrooms (sliced)
|
8 – 10 nos
|
Refined flour
|
1 – 1 ½ tsp
|
Milk
|
1 cup
|
Salt
|
T.T.
|
Cracked pepper
|
T.T.
|
Parsley
|
For garnishing
|
Cheese grated
|
For garnishing
|
METHOD:
POTATO
PANCAKES
1.
Grate potatoes with a fine mesh.
2.
Mix together all the ingredients for the
pancakes. Add in little water to make a thick batter like consistency.
3.
Heat a pan, sprinkle some oil and pour a ladleful
of the batter. Do not spread it.
4.
Cover and cook till the lower side gets nice and
golden brown. Flip over and cook both the sides.
MUSHROOM
SAUCE
5.
Heat little butter, add in minced onions. Sauté till
they get soft.
6.
Add in the sliced button mushrooms and again sauté
till they start softening.
7.
Sprinkle refined flour onto the mushrooms and
mix.
8.
Pour warm milk into the mushrooms, little at a
time to get a saucy consistency.
9.
Season with salt and pepper.
10.
Take mushroom sauce on a serving plate, keep the
pancake on it and garnish with grated cheese and parsley. Serve hot. Ideally this
is served with sour cream.
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