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Potato pancakes stuffed with mushrooms and spinach

Ingredients: for 4 pancakes

 

For the "dough":

  • 400 g homemade mashed potatoes
  • 150 g flour
  • 1 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tbsp. salt

 

For the filling:

  • 1 small onion
  • 200 g mushrooms
  • Three large handfuls of fresh spinach or 3 blocks of frozen spinach leaves
  • 2 tbsp. soy sauce
  • Oil

 

Method:

To prepare the filling: 

Peel and finely chop the onion. Sauté it in a pan with a little oil for a few minutes. In the meantime, cut the mushrooms into thin strips and add them to the onions. Then add the spinach and soy sauce. Stir and cook for a few minutes. Once ready, leave to cool.

 

For the pancakes:

Prepare the pancakes by mixing all the ingredients until the dough is no longer sticky. Feel free to add more flour if necessary.

 

Preheat the oven to 180°.

 

Brush your hands with the olive oil and put a large tablespoon of dough in your hand. Flatten it in your hand to form a circle of dough. Place it on parchment paper and repeat to make a second circle of dough. Add the filling in the middle without getting too close to the edge of the dough.

Cover with the second dough round and press the edges together firmly.

Repeat this action for the other 4 pancakes.

 

Fry for 5 minutes on each side over medium heat in a pan with a little oil. Finish cooking in the oven for 15 minutes (you can put your pan with the pancakes in the oven if it is suitable).

 

If you are not eating your meal right away, place the pancakes in a Curver Smart Eco Line food container.

 

Before serving, reheat the pancakes in the microwave for 2 minutes and serve with a green salad.

 

Enjoy your meal!