Placki ziemniaczane — Polish potato pancakes with mushrooms and soured cream
~40 minon the hobPolandVegetarian
849kcal
29 gprotein
104 gcarbs
31 gfat
17 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,234 | 42 g |
| Emmagetting lean | 27% | 681 | 25 g |
| Jackgrowing | 24% | 596 | 21 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Potatoes, waxy450 g
- Button mushrooms200 g
- Eggs1
- Wholemeal flour30 g
- White onion1
- Soured cream 15%60 g
- Extra virgin olive oil1 tbsp
- Potatoes, waxy900 g
- Button mushrooms400 g
- Eggs2
- Wholemeal flour60 g
- White onion2
- Soured cream 15%120 g
- Extra virgin olive oil2 tbsp
- Potatoes, waxy1.8 kg
- Button mushrooms800 g
- Eggs4
- Wholemeal flour120 g
- White onion4
- Soured cream 15%240 g
- Extra virgin olive oil4 tbsp
From your store cupboard
Dried marjoramBlack pepperSalt
Method
- Grate the potatoes and half the onion into a bowl on a fine grater.
- Pour off the water they give up, but leave the white starch at the bottom — that goes back into the batter and holds the pancakes together.
- Add the eggs, the flour, salt and pepper and stir. The batter should be thick; if it comes out runny, add a spoonful of flour.
- Chop the rest of the onion finely, slice the mushrooms and fry them in some of the oil for 8 minutes, until the water has cooked off. Salt them and add the marjoram.
- Heat the rest of the oil in a pan and fry the pancakes 4 minutes each side, until they’re golden and crisp at the edges. Do them in batches and top the oil up between them, or they’ll stick.
- Put the pancakes on the plate with the mushrooms over them and a spoonful of soured cream.
- Grate the potatoes and half the onion into a bowl on a fine grater.
- Pour off the water they give up, but leave the white starch at the bottom — that goes back into the batter and holds the pancakes together.
- Add the eggs, the flour, salt and pepper and stir. The batter should be thick; if it comes out runny, add a spoonful of flour.
- Chop the rest of the onion finely, slice the mushrooms and fry them in some of the oil for 8 minutes, until the water has cooked off. Salt them and add the marjoram.
- Heat the rest of the oil in a pan and fry the pancakes 4 minutes each side, until they’re golden and crisp at the edges. Do them in batches and top the oil up between them, or they’ll stick.
- Put the pancakes on the plate with the mushrooms over them and a spoonful of soured cream.
- Grate the potatoes and half the onion into a bowl on a fine grater.
- Pour off the water they give up, but leave the white starch at the bottom — that goes back into the batter and holds the pancakes together.
- Add the eggs, the flour, salt and pepper and stir. The batter should be thick; if it comes out runny, add a spoonful of flour.
- Chop the rest of the onion finely, slice the mushrooms and fry them in some of the oil for 8 minutes, until the water has cooked off. Salt them and add the marjoram.
- Heat the rest of the oil in a pan and fry the pancakes 4 minutes each side, until they’re golden and crisp at the edges. Do them in batches and top the oil up between them, or they’ll stick.
- Put the pancakes on the plate with the mushrooms over them and a spoonful of soured cream.
Allergens: Lactose, Cereals containing gluten (1), Milk (7), Eggs (3)
