Potato Patties – Smarter

Ingredients

• 350 g waxy potatoes
• 15 g dried porcini mushrooms
• 1 onion
• 2 shallots
• 3 tbsp Rapeseed oil
• 125 ml classic vegetable broth
• 125 ml Soy cream
• 1 bunch chives
• Salt
• Pepper
• nutmeg
• 20 g horseradish (1 piece)
• 2 Eggs
• 2 tbsp starch

Instructions

1. 1.

   Wash potatoes and boil with skins on for about 20 minutes.

2. 2.

   Soak porcini mushrooms in warm water.

3. 3.

   Peel onion and shallots, finely dice separately. Sauté onion cubes in 1 tsp oil until translucent, transfer to a large bowl and set aside.

4. 4.

   Heat 1 tsp oil in the pan and sauté shallots until translucent.

5. 5.

   Drain mushrooms, reserve soaking liquid. Add mushrooms to the pan. Line a sieve with a filter bag or kitchen towel and pour the soaking liquid into the pan through it.

6. 6.

   Reduce the liquid completely, then add broth and soy cream. Bring to a boil and simmer on medium heat until creamy; set aside.

7. 7.

   Wash chives, shake dry, cut into fine ribbons. Drain potatoes, cool, peel, and press through a potato masher or mash with a fork in the bowl with onions. Fold in chives. Season with salt, pepper, and freshly grated nutmeg.

8. 8.

   Peel horseradish, grate finely, and add to the potato mixture along with eggs. Mix thoroughly, fold in 1–2 tsp starch.

9. 9.

   Shape the potato mixture into small patties.

10. 10.

    Heat remaining oil in a pan. Coat patties in the remaining starch and fry each side for 4 minutes on medium heat. Re‑bring sauce to a boil, season with salt and pepper, and serve with the patties. Garnish with chives if desired.