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Potato patties with porcini mushrooms


1.5-2 hours


4-5 servings



Holding in my hands a treasure of Carpathian mountains – porcini mushrooms, potato patties with mushrooms crossed my mind. We often cooked potatoe patties filled with cabbage at home. At my homeplace – Chernihiv region, they were also called potatoe fries. Its cooking takes time, but it’s worth it. Potato patties is a simple dish, but so delicious. 


You can substitute mushrooms for cabbage or meat, they will suit perfectly too.



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Peel the potatoes and boil in salted water till cooked. Drain the water and mash the potatoes well so that there are no lumps. Let them cool.

Prepare pattie filling. Fry chopped onion on olive oil, then add peeled and chopped porcini mushrooms. Season with salt, pepper and add butter. Fry till all moisture evaporates, and the mushrooms have a golden crust. Add dill in the end.

Add flour into mashed potatoes. You may need more than stated in the recipe. Knead the mass, divide into equal parts and make balls.

Smash every ball in your hands, fill with mushroom filling, and pinch like dumplings, dust your hands with flour.You can make as oval, as round patties.

Fry on olive oil from both sides.

Serve with sour cream.


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