for 2 people

Mixture

500 g	waxy potatoes, coarsely grated
1	egg
3 sprigs	thyme, leaves torn off
½ tsp	salt

Potato pancakes

oil for frying

Mushrooms

1 tbsp	olive oil
200 g	king oyster mushrooms, lengthwise halved, in approx. 5 mm thick slices
¼ tsp	salt
a little	pepper

To serve

50 g	crème fraîche

How it's done

Mixture

Preheat the oven to 60 °C, warm the platter and plates. Place the potatoes in a sieve, squeeze well, transfer to a bowl with the egg and thyme, mix well, season with salt. Shape the mixture into 6 equal-sized pancakes.

Potato pancakes

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the pancakes in batches over a medium heat for approx. 5 mins. on each side. Remove, keep warm.

Mushrooms

Heat a dash of oil in the same pan. Reduce the heat, add the mushrooms, stir fry for approx. 5 mins., season.

To serve

Plate up the potato pancakes, top with the mushrooms and crème fraîche.

Show complete recipe