Potato Pancake with Air-Fried Chestnut Mushrooms
This quick and easy potato pancake recipe is perfect for breakfast or a light meal and can be made in under 30 minutes. With crispy edges, tender mushrooms, and a delightful smoky flavor, it's enough to serve two people. You can easily customize it by adding your favorite spices or other chopped vegetables.
Ingredients
For the Mushrooms:
- 2 cups fresh chestnut mushrooms cleaned with a damp paper towel
- 1 tablespoon olive oil
- 1/2 teaspoon Celtic salt or any salt
- 1/4 teaspoon chipotle pepper
- 1/4 teaspoon sumac
- 1/4 teaspoon cumin
- 1/4 teaspoon sweet smoked paprika
- 1/4 teaspoon dried lemon thyme or basil
For the Pancakes:
- 1 large potato grated (excess water squeezed out)
- 1 egg whisked
- 1/4 cup finely chopped bell pepper optional
- 1/4 teaspoon dried lemon thyme or basil
- Dash of salt and pepper
- 2 tablespoons olive oil for frying
Instructions
Prepare the Mushrooms:
- Preheat your air fryer to 375°F (190°C).
- Place the cleaned mushrooms in a bowl and drizzle with olive oil.
- Sprinkle with the spice mix (salt, chipotle pepper, sumac, cumin, smoked paprika, and lemon thyme). Toss until evenly coated.
- Air-fry the mushrooms for 12–15 minutes, shaking the basket halfway through. If using an oven, bake the mushrooms at 375°F (190°C) for 15–20 minutes on a lined baking sheet. Alternatively, fry the mushrooms in 1 tablespoon of oil over medium heat for 8–10 minutes until browned.
Prepare the Potato Pancake Batter:
- In the same bowl used for the mushrooms (no need to rinse), whisk the egg.
- Add the grated potato, squeezing out any excess water beforehand.
- Mix in the chopped bell pepper (if using), dried herbs, and a dash of salt and pepper. Stir well.
- Once the mushrooms are cooked, chop them into smaller pieces if needed and fold them into the potato mixture.
Cook the Pancakes:
- Heat a frying pan over medium-high heat and add 2 tablespoons of olive oil.
- Scoop a full spoonful of the potato mixture and place it into the hot pan. Press the top gently to flatten it into a round pancake.
- Cook each pancake for 1–2 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture.
Notes
- Mushroom Substitutions: You can use shiitake, button, or oyster mushrooms instead of chestnut mushrooms.
- Cooking Methods: If you prefer, fry the mushrooms in oil for added richness or roast them in the oven for convenience.
- Customization: Add other vegetables like grated zucchini, shredded carrots, or finely chopped onions for extra flavor and texture.
- Side Suggestions: Serve with kimchi, tahini sauce, or a dollop of sour cream for a delicious pairing.
- Explore More: I’ve created a book, "Marzi’s Mushroom Masterpieces," featuring 75 unique recipes using different mushrooms. You can also find free recipes on my website at marzisgarden.com.