Potato and Fennel Pancakes with Mushrooms Recipe

Name: Potato and Fennel Pancakes with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 baking potatoes; 2 tbsp butter; 4 tbsp olive oil; 1 onion, chopped; 1 fennel bulb, trimmed and finely diced; 2 large eggs; 2 tbsp all purpose flour; Pinch of freshly grated nutmeg; Salt and freshly ground black pepper; 8 oz (225g) cremini mushrooms; 1 garlic clove, chopped; 2 tbsp chopped thyme; 1 tsp fresh lemon juice; Parmesan cheese shavings, to garnish; 4 tbsp creme fraiche, to serve

Servings: persons

3 baking potatoes
2 tbsp butter
4 tbsp olive oil
1 onion, chopped
1 fennel bulb, trimmed and finely diced
2 large eggs
2 tbsp all purpose flour
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
8 oz (225g) cremini mushrooms
1 garlic clove, chopped
2 tbsp chopped thyme
1 tsp fresh lemon juice
Parmesan cheese shavings, to garnish
4 tbsp creme fraiche, to serve

1
Place the potatoes in a large saucepan of salted water and cover.
2
Bring to a boil, then simmer for 30 minutes, until just tender.
3
Drain, cool, and peel.
4
Shred the potatoes into a bowl.
5
Heat the butter in a frying pan over medium heat.
6
Add the onion and fennel and cook until tender, about 10 minutes.
7
Transfer to a bowl.
8
Add the potatoes, eggs, flour, and nutmeg, and season with salt and pepper.
9
Mix well.
10
Preheat the oven to 200F (95C).
11
Heat 3 tbsp of oil in a large nonstick frying pan over medium-high heat.
12
In batches, add about 1/4 cup of the potato mixture for each pancake, and flatten with a spatula.
13
Cook, turning once, about 7 minutes, until golden.
14
Keep warm in the oven while making the remaining pancakes.
15
Heat the remaining oil in the frying pan over medium-high heat.
16
Add the mushrooms and garlic and cook about 5 minutes until the mushrooms are browned.
17
Stir in the thyme and lemon juice, and season with salt and pepper.
18
Serve the pancakes, topped with the mushrooms, Parmesan shavings, and a dollop of creme fraiche.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 baking potatoes, 2 tbsp butter, 4 tbsp olive oil, 1 onion, chopped, and more.

Yes, Potato and Fennel Pancakes with Mushrooms falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato and Fennel Pancakes with Mushrooms

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