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Potato and Fennel Pancakes with Mushrooms

Goes well with a mix of cultivated and wild mushrooms.

Good with a green salad.

Printable version    A4    |    A5    |    Index card

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  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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