Cambridge CropShare

Ingredients:

• 750g potatoes
• 1 egg
• 2 tbsp flour
• 1 onion
• 2 cloves garlic
• 300g mushrooms
• 30g dried porcini mushrooms
• 150ml soured cream
• 1/2 tsp vegetable stock
• 1 tbsp fresh dill
• salt & pepper

Directions:

1. Peel and grate the potatoes.
2. Leave them to sit in a bowl for a few minutes, then strain using a cheese cloth.
3. In a large bowl, mix the potatoes with the egg, flour and a pinch of salt.
4. Heat a little sunflower oil in a large frying pan.
5. Take about one tablespoon of the mix per pancake and pat into shape using the back of the spoon.
6. Fry on both sides until golden brown.

1. Soak the porcini mushrooms in a little warm water.
2. Chop the onion and fry in a little olive oil.
3. Chop the garlic and add to the onion once it is translucent.
4. Chop the mushrooms and add to the onion and garlic.
5. After about 5 minutes add the drained porcini mushrooms and vegetable stock and cook for a further 5 minutes.
6. Add the sour cream and dill, season and serve with a side salad.