Crispy grated potato pancakes stuffed with a savory sauteed mushroom filling, pan-fried until golden. A comfort-food twist on the classic latke.
Yields5 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
Mushroom Filling
2tbspbutter or oil
8ozcremini or button mushrooms, finely chopped (about 225g)
¼cupfinely chopped onion
2garlic, minced
½tspfresh thyme (or 1/4 tsp dried)
½tspsalt
¼tspblack pepper
2tbspsour cream
Potato Pancakes
2russet potatoes, peeled and grated (about 900g)
1small onion, grated
2large eggs
⅓cupall-purpose flour (or matzo meal)
1tspsalt
¼tspblack pepper
½cupneutral oil, for frying
1
Make the filling. Melt butter in a skillet over medium heat. Add onion, cook 2 minutes. Add mushrooms and garlic, cook 6–8 minutes until liquid evaporates. Stir in thyme, salt, and pepper. Off heat, stir in sour cream. Cool slightly.
2
Prep the potatoes. Grate the potatoes and onion. Wrap in a clean towel and squeeze out as much liquid as possible. Combine with eggs, flour, salt, and pepper.
3
Stuff and shape. Flatten 2 tablespoons of potato mixture in your palm, add 1 teaspoon of mushroom filling, top with another 2 tablespoons of potato mixture, and pinch the edges to seal. Repeat for the remaining mixture (about 10 patties).
4
Fry. Heat oil in a large skillet over medium heat. Fry patties in batches, not touching, for 3–4 minutes per side until deep golden brown and cooked through.
5
Drain and serve. Drain on a wire rack (not paper towels). Serve warm, with sour cream on the side if desired.
Nutrition Facts
5 servings
Serving size
2 pancakes
Amount per serving
Calories260
% Daily Value *
Total Fat14g18%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol60mg20%
Sodium380mg17%
Total Carbohydrate27g10%
Dietary Fiber 2g8%
Total Sugars 2g
Protein6g
Potassium450mg10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Mushroom Filling
2tbspbutter or oil
8ozcremini or button mushrooms, finely chopped (about 225g)
¼cupfinely chopped onion
2garlic, minced
½tspfresh thyme (or 1/4 tsp dried)
½tspsalt
¼tspblack pepper
2tbspsour cream
Potato Pancakes
2russet potatoes, peeled and grated (about 900g)
1small onion, grated
2large eggs
⅓cupall-purpose flour (or matzo meal)
1tspsalt
¼tspblack pepper
½cupneutral oil, for frying
Directions
1
Make the filling. Melt butter in a skillet over medium heat. Add onion, cook 2 minutes. Add mushrooms and garlic, cook 6–8 minutes until liquid evaporates. Stir in thyme, salt, and pepper. Off heat, stir in sour cream. Cool slightly.
2
Prep the potatoes. Grate the potatoes and onion. Wrap in a clean towel and squeeze out as much liquid as possible. Combine with eggs, flour, salt, and pepper.
3
Stuff and shape. Flatten 2 tablespoons of potato mixture in your palm, add 1 teaspoon of mushroom filling, top with another 2 tablespoons of potato mixture, and pinch the edges to seal. Repeat for the remaining mixture (about 10 patties).
4
Fry. Heat oil in a large skillet over medium heat. Fry patties in batches, not touching, for 3–4 minutes per side until deep golden brown and cooked through.
5
Drain and serve. Drain on a wire rack (not paper towels). Serve warm, with sour cream on the side if desired.
AuthorEmma food bloggerDifficultyIntermediate
