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Potato Mushrooms Cakes

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Potato Mushrooms Cakes

Prep Time: Cook Time:


  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Chives, raw | 1.00 tbsp chopped
  • Garlic, raw | 2.00 Tbsp
  • Mushrooms,Portable Cap | 6.00 oz
  • Butter without salt | 1.00 tbsp
  • Russet potatoes, raw | 6.00 Potato medium 2-1/4" to 3-1/4" dia
  • Wheat flour bleached | 0.25 cup
  • Oil, soybean | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 298.38 mg

Fat per serving: 11.37 g

Saturated fat per serving: 2.71 g

Protein per serving: 5.95 g

Sodium per serving: 39.87 mg

Cholesterol per serving: 5.09 g


  1. Cook the potatoes in a pan of lightly salted boiling water for 10 minutes. When soft, drain and peel them, mash with a potato masher or fork then set aside.
  2. Now in a frying pan,melt the butter. Add mushrooms along with garlic and stir to cook for 5 minutes.
  3. Stir mushroom-garlic mixture into the potato, also add beaten egg and chives. Season with salt and black pepper then mix gently to combine.
  4. Divide the mixture equally into 4 portions and give them round cake shape. Nicely coat all four of them in flour from the outsides.
  5. Heat oil in a frying pan. Place potato cakes and shallow fry over a medium heat for 10 minutes or until they are golden brown, turning them over halfway through.
  6. Serve them hot, with any of your favorite sauce.

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