Inspired by Deb Wise, Cooking Light. March 2012
Okay I made more than a pair, but I made them for a pair of people; me and my boyfriend . It is not always easy cooking for two; by the time you have chopped peeled, boiled, baked, steamed, or fried you usually have a lot left over. This isn’t always a bad thing, but it gets tiring to eat the same thing several days in a row.
This week I made vegetarian potato patties, and although a lot of work, they were seriously tasty.
What You Need
- 2 Yukon gold potatoes, peeled and chopped
- small handful (expensive!) of chanterelle mushrooms
- large handful of white mushrooms
- 1 large leek, white and light green parts
- handful of Gruyèree cheese, shredded
- handful of fresh Parmesan cheese, shredded
- 1 egg, separated
- salt & pepper
- olive oil
- vegetable oil
Looks something like this:
What To Do
- Get the potatoes boiling away in some slated water. Cook until tender.
- In the mean time, finely chop your mushrooms and leek. Add to a pan and coat in olive oil. Sauté for 5 minuets, stirring occasionally.
- Drain the potatoes and mash.
- Add in the mushroom mixture. Add Gruyère and Parmesan, salt, pepper, and egg yolk; stir until blended. Place in the fridge to cool and firm up.
- In the mean time, mix egg white with 2 tbs of water and whisk. Place on a shallow plate.
- Also on a shallow plate, lay out flour and panko for coating.
- Heat vegetable oil in a pan to medium-high.
- Shape potato mixture into 6 (2-inch) round patties.
- Dredge the patties in flour, then egg mixture, then in panko.
- Fry patties until golden brown on each side.