2 pounds potatoes
2 bay leaves
2 tablespoons oil or more as needed for pan-frying, divided
1/2 pound mushrooms
150 g onion
10 g dill (or other herbs like parsley, rosemary, thyme
1/2 cup flour
salt, pepper, dry thyme and your other favourite flavourings to taste
See conversion here
Wash, peel and dice the potatoes.
Boil the potatoes with bay leaf until fully cooked.
While the potatoes are cooking, heat one tablespoon of oil in a large pan.
Dice the onion and coarsely chop mushrooms.
Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
Cook for another 5 minutes until the mixture starts to brown.
Season to taste with salt and pepper. I use 1/4 teaspoon each salt, pepper, and dry thyme.
Finally chop the dill (or other herbs you are using), add it to the pan with the mushrooms, mix and take off the heat.
Once the potatoes are cooked, drain them well and mash with fork or masher, do not use food processor as it’ll turn the potatoes watery. Season to taste.
Cool the potatoes.
Add flour to the mashed potatoes and mix well.
Alternatively, you could use leftover mashed potatoes.
Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom filling and cover with a bit more potato dough. Form into a disk.
Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
IMPORTANT: Use more oil if needed.
Serve with the leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.