Sometimes it happens that reason loses with joy. Because there are things that I like to do and things that I need to do or should.
I like to read. Basically everything. From recipes, through technical professional literature, to popular literature, with a fleeting touch of Iberian poetry and hint of Mayakovsky.
I like cooking. And seriously – I like to watch cooking, I like to read about cooking, I like to spend time cooking.
I like to know that people like my cooking.
I like to take pictures and I like to watch nice pictures.
So many things I like and do with pleasure.
However, I also have ugly flaw that I can not get rid of – I can not set limits. I can not read only for an hour, watch just one episode or eat only two fresh figs. I always allow myself too much, pushing what I “should” aside, forgotten, for later.
So I’m always late. I always do everything at the last minute. Always in a hurry, despite the excess of time and well appointed deadlines.
I do not know if it’s very terrible and so unforgivable flaw. But sometimes it’s annoying and very embarrassing. Though, apparently, promotes intellectual development and in-depth (mostly unconscious) analysis of the topic. It would be nice to think that this is true…
But not to dwell over it. I’m here to show you traditional polish potato patties with stewed forest (wild) mushrooms.
Potato patties are one of the pillars of Polish cuisine. Everybody makes them. Everybody likes them. And everyone has this one, perfect and proper recipe. I have one too. 🙂
My mother always added onions to potato patties (for I know there is not very common addition). Grated on a fine grater. How could my father ate later these patties with sugar, is unimaginable. Oh, because it’s another aspect of the potato patties war – with sugar or with cream. Although for me it’s simple – potato patties with goulash or stewed mushrooms. And sour yogurt.
Cause with mushrooms and coconut yogurt it’s vegan, absolutely brilliant and delicious. Bon Appetit!
1kg of potatoes
0.5 kg of onions
2 – 3 tablespoons of potato starch
1 teaspoon salt
1 teaspoon pepper (I’ve used green pepper with fenugreek)
0.5 tsp cayenne pepper
0.5 kg wild mushrooms (boletes)
1 teaspoon minced juniper
1 teaspoon pepper
0.5 tsp salt
2 – 3 tablespoons balsamic vinegar
1 tablespoon of coconut oil
thick sour coconut yogurt (or sour cream)
- Clean the mushrooms, cut into smaller pieces.
- Warm up the oil in a pan, add sliced mushrooms. Season with salt, pepper and juniper.
- Cook mushrooms for approx. 15 minutes, if necessary, adding a little boiled water.
- Add the balsamic vinegar and cook a further 3 – 4 minutes.
- Peel the potatoes and onions.
- Grate on a grater with fine mesh – I’ve used the electric grinder.
- On the bowl fix a thick gauze and squash excess fluid. Grated mass of potato-onion translate into a second bowl.
- Add the spices and starch. If the dough is too thick, pour some liquid remaining after in the first bowl. The batter should be firm, but pouring.
- Warm up the oil in a frying pan.
- Teach batter into the pan, forming patties. After approx. 1 – 2 minutes patties should easily be moved around the pan (do not forcily tear them, when the oil is hot enough, the patties will move easily). Turn. Fry on both sides till golden.
- Put patties aside on a paper towel to drain them of excess fat.
- Translate on a plate, add the stewed mushrooms.
Serve with green onion and sour yogurt (or sour cream).