RecipesRye potato pancakes with mushrooms
This potato pancake recipe belongs to the healthy ones that are so sought after these days. For these potato pancakes, whole grain rye flour was used instead of regular white flour, which, unlike others, retains its excellent nutritional values. The potato pancakes are not lacking in any way; they still have the same taste as standard potato pancakes, but they preserve additional nutrients.
If your potato pancake batter is too thick, dilute it with a little milk. The potato pancake recipe specifies the lower limit for the amount of flour. So, add a bit more to the recipe. You will see for yourself how thin the batter is, and based on that, add more flour accordingly.
Ingredients (what you need)
750 g potatoes (cooking type C)
1 tablespoon clarified butter
450 g mushrooms (to taste)
100 ml almond milk
1 teaspoon cornstarch
2 eggs
170 g whole grain rye flour (plus 50 g for dusting the surface)
1 teaspoon rosemary
a pinch of salt
pepper
Recipe steps
First, bring the potatoes to a boil. Meanwhile, sauté the sliced mushrooms in butter, which should take about 10 minutes. Then, pour in the milk mixed with starch. Simmer on low heat for another 5 minutes.
Grate the peeled potatoes coarsely and mix them well with the eggs and flour. Knead the dough.
This time, fry the potato pancakes in a non-stick pan without oil for about 4 minutes on each side until golden brown.
Serve the potato pancakes with the sautéed mushrooms.
Additional information about the recipe Rye potato pancakes with mushrooms
Rye Potato Pancakes with Mushrooms are a delicious dish that combines traditional Czech cuisine with modern trends. The base consists of finely grated potatoes mixed with rye flour, which adds a distinctive flavor and improves the nutritional value. The mixture is seasoned with garlic, marjoram, and pepper, giving it a spicy aroma. Mushrooms, preferably wild, are sautéed in butter and mixed into the batter, which adds a delicate texture to the dish. The pancakes are fried until golden brown, achieving a crispy crust. This version is not only tasty but also healthier due to the use of rye flour.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
