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This is a great snack idea, easy to make and very tasty.
Servings 4
Calories 429 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 250 g mashed potato, no milk or butter
  • 3 medium free-range eggs, beaten together
  • 1 medium egg white
  • tbsp flour
  • 75 cold milk
  • 4 spring onions, chopped
  • salt and freshly ground black pepper
  • vegetable oil
  • 200 g Ricotta cheese
  • 4 large open mushrooms, cut into ½ cm slices lengthways
  • 2 garlic cloves, crushed
  • 2 tbsp parsley, chopped
  • 50 g butter
  • 50 olive oil

Instructions
 

  • Place the cold mashed potatoes into a bowl. Beat in the flour, then add the milk, egg and egg whites.
  • Season well with salt and pepper, then fold in the spring onions.
  • Heat the vegetable oil in a pan and spoon in 4 large spoonfuls of the thick batter, and cook for a couple of minutes or until browned. Then flip over to colour the other side. Repeat the process until all the mixture is cooked. Keep warm.
  • Meanwhile, heat the olive oil and butter in a wok or large frying pan until just browning.
  • Add the garlic and cook for 1 minute, then add the mushrooms, season well and cook over high heat for a couple of minutes to colour.
  • Add the parsley and keep warm.
  • Lay the cakes onto warm plates, top with ricotta cheese, and finally spoon over the sliced mushrooms and juices
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Nutrition Facts
Sautéed Mushrooms with Potato Cakes & Ricotta
Amount per Serving
Calories
429
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Cholesterol
 
176
mg
59
%
Sodium
 
214
mg
9
%
Potassium
 
771
mg
22
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cheese, Potato
Cuisine Autumn, British, ITV This Morning
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