polish

Potato Pancakes with Mushroom Sauce

Name: Potato Pancakes with Mushroom Sauce
Yield: 1 serving
Cuisine: polish
Ingredients: 225 g potatoes; 52 g yellow onion; 37 g egg; 22 g all-purpose flour; 16 g rapeseed oil; 135 g cremini mushrooms; 7 g unsalted butter; 45 g sour cream; 2 g salt; 0.75 g black pepper

This pan-fried dish pairs cremini mushrooms with potatoes, yellow onion and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

66 g Carbohydrates

34 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

225g potatoes 173 kcal
52g yellow onion 21 kcal
0.75 piece (37g) egg 53 kcal
22g all-purpose flour 80 kcal
16g rapeseed oil 141 kcal
135g cremini mushrooms 30 kcal
7g unsalted butter 50 kcal
45g sour cream 89 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoesyellow onion
Grate potatoes and onion on the fine holes; squeeze out excess liquid in a towel.
eggall-purpose floursaltblack pepper
Stir in egg, flour, salt, and pepper until a thick batter forms.
rapeseed oil
Heat oil in a nonstick skillet over medium-high heat; fry batter in 2-3 pancakes until golden on both sides; keep warm.
cremini mushroomsunsalted butter
In a small saucepan, melt butter over medium heat; add mushrooms and cook until browned.
sour creamsaltblack pepper
Add sour cream and a splash of water; simmer gently 2-3 minutes until saucy; season with salt and pepper.
cremini mushrooms
Serve pancakes topped with mushroom sauce.