Ingredients
Equipment
Method
- Peel and cut the potatoes into chunks, then boil until tender.
- Drain the potatoes and mash them until smooth.
- In a pan, heat olive oil and sauté the onion and garlic until translucent.
- Add the chopped Portobello mushrooms and cook until softened.
- Stir in the fresh herbs, smoked paprika, salt, and pepper into the mushroom mixture.
- In a bowl, combine the mashed potatoes with the mushroom mixture and flour to form a dough.
- Shape the mixture into pancakes.
- Heat more olive oil in the pan and fry the pancakes until crispy and golden brown on both sides.
Nutrition
Notes
These pancakes are versatile; swap mushrooms or add spices to customize flavors as you wish.