Place the potatoes in a large pan of cold salted water and cover. Bring to boil, then simmer for 3 minutes. Drain, cool, and peel off the skins. Grate the potato and put into a bowl. Set aside.
Heat a little oil and butter in a frying pan and fry the onion for 5 minutes. Add the fennel and cook gently for 5 minutes to soften. Allow to cool, then add the potatoes along with the flour, eggs, and nutmeg, and season to taste with salt and pepper. Mix together well.
In a non-stick frying pan, melt a knob of butter and some olive oil; when sizzling hot, add a heaped tbsp of the mixture, pressing down to flatten into a round disc. Cook for 5 minutes on each side, turning once. Keep warm in a low oven until needed. Repeat this process until 12 pancakes are made.
Heat a little olive oil and butter in the non-stick frying pan. Add the garlic and cook over a low heat until softened, then add the mushrooms and cook for 5 minutes, or until wilted and sizzling hot. Season to taste with salt and pepper, and add the lemon juice, then the thyme and parsley.
Divide the pancakes between 4 plates. Spoon over the mushrooms and top with Parmesan shavings and crème fraîche.
- 3 baking potatoes
- 1 onion , peeled and finely chopped
- 1 fennel bulb, trimmed and finely chopped
- 2 tbsp plain flour
- 2 eggs
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 1 garlic clove, chopped
- 225g mixed mushrooms
- 1 lemon, dash, juice
- 2 tbsp thyme leaves
- 2 tbsp parsley , chopped
- 20g parmesan cheese, shavings, to garnish
- 4 tbsp crème fraîche, to serve
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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