potato cake

 

Peel potatoes, rinse well. Then grate on a coarse grater, like pancakes. Put the grated potatoes in a bowl and fill with water so that it covers it. This must be done to remove excess starch. Soak potatoes in water for 5-10 minutes. Then drain the water and wring out the grated mixture to get rid of excess water. The less water left, the crispier the cake will be. Add finely chopped onion, fresh or dry dill and spices to the squeezed potato mass: nutmeg, thyme, a mixture of peppers and salt. We mix everything.

Heat oil or butter in a frying pan and put all the potato mass into the already hot oil. Press it with a spatula and fry over low heat for about 5 minutes, until a crispy crust forms. Then the cake must be turned over in the pan. I was afraid of breaks, so I turned the pan with the tortilla into another dish. The cake remained intact. And only then she laid out the cake to fry on the other side.

When the cake is fried, put it on a napkin to drain excess fat.

For the mushroom filling, we need mushrooms, onions, a mixture of peppers, salt and vegetable oil.

Onion cut into half rings.

Fry it in a pan until slightly golden and add mushrooms. I had frozen ones.

Frozen mushrooms will begin to release liquid. Continue frying until all moisture has evaporated. Salt and pepper the mushrooms to taste.

Put the fried mushrooms with onions on the prepared potato cake and sprinkle with cheese.

Rinse the spinach leaves under water, dry and cut into large pieces. Spread on top of the mushrooms.

Put in the oven or microwave oven for baking, just to melt the cheese and warm up the cake.

Potato cake is ready, you can try.