Potato Cakes With Creamy Mushrooms

Crispy potato cakes make a great base for the creamy mushrooms sauce. Ideal for a relaxed meal with friends.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 375  g  waxy potatoes, peeled
• 1⁄2 small onion, sliced thinly
• 1  tablespoon  chopped dill
• 1⁄2 teaspoon salt
• 15  g self raising flour
• 1  egg, beaten
•  vegetable oil (for frying)

• Mushroom sauce

• 25  g butter
• 2  shallots, chopped
• 1  garlic clove, crushed
• 375  g button mushrooms
• 2  tablespoons  chopped dill
• 6  tablespoons sour cream
• 6  tablespoons  horseradish sauce

Directions

1. Grate the potatoes finely and squeeze out as much water as possible. Place in a bowl with the dill, onion, salt and flour. Mix in the egg until all ingredients are combined.
2. Make the mushroom sauce by melting the butter and frying the garlic and shallots for 5 minutes. Add the mushrooms and fry for a further 5 minutes.
3. Remove from heat and stir in the remaining sauce ingredients, keep warm.
4. Heat the frying oil in a pan and divide the potato mix into 8. Press the mix into cake shapes and fry for 3 - 4 mins each side.
5. Drain the cakes and serve with the mushroom sauce.