Potato Pancakes with Mushroom Sauce
Recipe type: Lunch
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: 4 (10 pancakes)
Potato Pancakes with Mushroom Sauce is a delicious Polish recipe from Ren Behan's new debut cookbook Wild Honey & Rye - Modern Polish Recipes
  • about 650g (4 large) baking potatoes, peeled
  • 1 small red onion (if serving savoury pancakes)
  • 1 apple (if serving sweet pancakes)
  • 1 egg, beaten
  • 2 tablespoon gluten-free flour blend, potato flour or plain flour (I used brown rice flour)
  • sea salt and freshly ground black pepper
  • 3 tablespoon vegetable oil for frying (I used olive oil)
  • chopped fresh dill, to garnish
for the mushroom sauce
  • 1 tablespoon vegetable oil (I used olive oil)
  • 1 small onion, finely chopped
  • 1 teaspoon butter
  • 250g white mushrooms, sliced
  • juice of ½ lemon
  • 100ml vegetable or chicken stock
  • 250mls single or full fat sour cream
  1. Using the coarse side of a box grater, grate the potatoes and place them in a sieve or colander set over a bowl to allow some of the excess liquid to drain. Grate the onion or apple and add it to the potato, Leave to stand for 10 minutes.
  2. Meanwhile, make the sauce. Heat the oil in a frying pan over a low heat and fry the onions for 10 minutes, until golden and soft. Add the butter along with the mushrooms and cook for a further 2 minutes, until soft. Add the lemon juice. Pour in the stock and simmer for 1 minute, then stir in the cream and leave to bubble and simmer for 2-3 minutes, until slightly thickened.
  3. Using the back of a spoon, or your hands, squeeze out most of the excess liquid from the potatoes and onion (or apple). Put the potato mixture into a large bowl. Add the beaten egg and flour, and season with salt and pepper, then stir everything together - the mixture should be quite thick and not too dry.
  4. Heat a little oil in a large frying pan over a medium heat. Take a small handful of the mixture and flatten it in the palm of your hand to make a pancake 8-9cm/about 3½ in in diameter. Carefully place in the hot oil and repeat: you should be able to fit four or five placki in the pan. Cook for 2-3 minutes, until golden, then flip and cook the other side. Transfer the placki to a plate lined with paler towels to drain. Repeat until all the potato mixture is used, adding a little more oil id necessary.
  5. Serve the pancakes with the mushroom sauce, garnish with dill and serve a raw salad on the side.
Make sure you use full fat sour cream, anything low fat bought by accident will split and you'll have to start again... So I've heard.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/potato-pancakes-mushroom-sauce/