Potato Fritter Cakes with Mushrooms, Ham, and Cheese

1. 1 Potatoes≈ $2.19 per kg 90 g
2. 2 Button mushrooms≈ $7.50 per kg 25 g
3. 3 Butterpack 180 g ≈ $1.58 8 g
4. 4 Mustard 2 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Sour cream 15%pack 300 g ≈ $1.60 13 g
7. 7 Hard cheesepack 200 g ≈ $2.70 40 g
8. 8 Hampack 300 g ≈ $2.85 40 g
9. 9 Soy sauce 4 ml
10. 10 Salt 2 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the potatoes¹ on a fine grater, season with salt, let sit for 10 minutes, then squeeze out excess liquid.

2. Add the egg, mustard, soy sauce, and melted butter²; mix thoroughly.

3. Chop the mushrooms and ham⁸ finely, then sauté in half the sunflower oil for 5 minutes until all moisture evaporates. Grate the cheese and mix half of it into the filling.

4. Grease the muffin tin with the remaining oil, fill each mold halfway with potato¹ mixture, and press down firmly.

5. Place the filling in the center, top with the remaining potato¹ mixture, and sprinkle with the rest of the cheese.

6. Bake at 200 °C (390 °F) for 30–35 minutes until golden brown.

7. Serve with sour⁶ cream.