Potato Patties with Mushroom Gravy
Crispy, golden potato patties served with a rich, hearty mushroom and onion gravy. A filling, budget-friendly, and fully vegetarian dish.
- Time
- 55 min
- Serving
- 692 kcal
- Ingredients
- ≈ $2.04
- Protein
- 21 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 360 g
- 2 Wheat flour 35 g
- 3 Breadcrumbs 25 g
- 4 Button mushrooms≈ $7.50 per kg 150 g
- 5 Onions≈ $1.60 per kg 80 g
- 6 Sunflower oil 15 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel, chop, and boil the potatoes1 in salted water for 18–20 minutes until tender.
Drain the water, mash the potatoes1 into a smooth purée, stir in 20 g flour, and let cool for 5 minutes.
Shape into 3–4 patties, coat in breadcrumbs, and fry in 8 g oil for 3 minutes per side until golden and crisp.
Chop the onion5 and mushrooms, then sauté in the remaining oil for 8 minutes until the mushrooms brown.
Sprinkle in 15 g flour, stir, and slowly pour in 180 ml water while whisking.
Season with salt and pepper, then simmer the gravy for 5–7 minutes until thickened. Serve patties with the hot gravy.
Tips
- Why it works
- Mash the potato with the flour and let it cool so the cutlets don't fall apart when frying. A cold mixture holds its shape better.
- Substitutions
- Instead of champignons, use 150 g of porcini or oyster mushrooms. You can replace the onion with green onion, but chop it coarser so it doesn't burn.
- Common mistakes
- If the cutlets turn brown inside, the potato is overcooked. It should stay light, almost white.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat the gravy separately in a pan for 3 minutes and the cutlets in the microwave for 2 minutes.
- Serve with
- Serve with sauerkraut or a simple cucumber and sour cream salad for a weekday dinner.
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