Zucchini Patties

Ingredients

• 500 g mushrooms
• 1 Shallot
• 1 Garlic clove
• 4 tbsp butter
• 100 ml dry white wine
• 200 ml heavy cream
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• 1 tsp Cornstarch
• 2 tbsp freshly chopped parsley
• 400 g zucchini
• Salt
• 400 g starchy boiling potatoes
• 2 Eggs
• 3 tbsp cornstarch
• Salt
• Pepper (freshly ground)
• 1 tbsp chopped parsley
• 4 tbsp Vegetable oil

Instructions

1. 1.

   Clean the mushrooms thoroughly and slice them. Peel and finely chop the shallot and garlic. Brown the mushrooms in hot butter portion by portion, then remove them from the pan. Sauté the shallot and garlic until translucent, deglaze with white wine, let reduce slightly, add cream and crème fraîche, stir until slightly thickened, return the mushrooms, cook for about 5 minutes, season with salt and pepper, and thicken with cornstarch dissolved in cold water if desired. Stir in parsley at the end.

2. 2.

   Wash the zucchini and grate it roughly. Salt lightly and set aside. Peel the potatoes, grate finely, and squeeze out excess liquid using a cloth. Also squeeze out the liquid from the grated zucchini. Combine potatoes and zucchini in a bowl. Add eggs and cornstarch, season with salt, pepper, and chopped parsley.

3. 3.

   Heat oil in a large non-stick pan. Using a spoon, drop small mounds of the mixture into the oil and fry 3-4 minutes per side until light brown. Drain the finished patties on paper towels and keep warm at 80°C if desired.

4. 4.

   Serve the zucchini patties with mushroom sauce.