- 6-7 medium potatoes
- 1 tablespoon salt
- mushrooms filling:
- 1 large onion, finely chopped
- 200 grams of freshly sliced mushrooms
- Black pepper and salt to taste
- 1/2 teaspoon mushroom soup powder
- 1/2 teaspoon garlic powder
- 1 tablespoon water
- 1/4 cup chopped parsley
- 2 beaten eggs (in order to cover the patties with panko)
- 1.5 cup panko crumbs
- 2 cups oil for frying
Let's do it!
Prepare the filling: Fry the chopped onion in a hot pan with a little oil, stir until golden.
Add sliced mushrooms, stir and continue to fry for about 10 minutes until the mushroom liquid migrates.
Add the spices, mushroom soup powder, a tablespoon of water, garlic powder, salt and pepper, chopped parsley, mix well and let it cool down to room temperature.
Prepare mashed potatoes: Cook the potatoes in boiling water until softened. Remove from the water, strain well, peel and mash into a smooth puree. Add salt to taste
While the mashed potatoes are still hot, form balls 2” diameter. Flatten them by hand and fill them with a spoonful of mushroom filling, clamp, roll into a ball shape and flatten slightly.
Heat oil in a pan.
Dip the patties in the beaten eggs and cover them with panko crumbs.
Fry the patties over low/medium heat on each side until golden.