Potato Pancakes with Porcini Mushrooms

For the potato pancakes with porcini mushrooms, peel six large floury potatoes and grate finely into a bowl of cold water. Set aside. Finely chop two cloves of garlic and finely slice 2 medium firm porcini mushrooms. Finely chop one small onion. Squeeze potatoes well and place in a bowl with the remaining ingredients.

Starch has settled in the potato water, drain the water and add the starch to the other ingredients. Add an egg, salt, pepper and some rubbed or fresh chopped marjoram and mix everything. Heat some oil in a pan (it should not smoke) and fry small flat patties until golden brown on both sides. To the potato pancakes with porcini mushrooms tastes green salad or garlic seed oil cream.

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