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Monday, 13 May 2013

Mother's Day & MUSHROOM-POTATO PATTIES, Kiev Style

Sporting my Mother’s Day Gift from one daughter . . .

Enjoying an incredible weekend in Vancouver with another daughter . . .

Lucky me!

I have an adorable grandson,

An irresistible grand-dog,

And a second delightful grand-dog!


How to show my appreciation?  Cooking something amazing, of course!

Kiev Style Mushroom and Potato Patties (Kartoplyani Tovcheniki po Kiyivskomoo)

From Bohdan Zahny’s The Best of Ukrainian Cuisine

Allow lots of time for preparation and you will need these ingredients:

2 lbs potatoes
8 ounces mushrooms

Bread crumbs
Vegetable oil
Chopped dill or parsley for garnish
***Mushroom sauce or Sour cream to serve with the potato patties

·        Boil potatoes in salted water and mash them with 2 tbsp butter.
·        Blend 2 tbsp flour (use potato flour, if you have it) with ½ cup cold water.  Stir into the potatoes.
·        Beat 2 eggs and stir into the potatoes.

Cut mushrooms into halves or quarters, depending on size.
·        Bring water to a boil in a kettle.
·        Put mushrooms into a medium saucepan.
·        Cover mushrooms with 2 cups boiling water.  Add ½ tsp salt.  Cook for 15 minutes.  Drain. 
·        Chop mushrooms finely in a food processor.
·        Melt 3 tbsp butter in the saucepan.  Add and brown 3 tbsp flour and ¼ tsp salt.
·        Whisk in 1 cup milk and stir until sauce is thick.

 Stir in chopped boiled mushrooms.

  Fill a half cup measure with the potato mixture.  Turn onto a working surface.  Divide all the potatoes in this way into 10 portions.

·        Make a depression in each of the potato portions. 

Fill the depression with 2 level tablespoons of thick mushroom filling.

·        Pat into an oval shape.  (The mushroom filling is not covered with potato.)

·        Spread out 3 tbsp of flour on a dinner plate.
·        With a lifter, place each potato patty onto the flour and flip it in order to dust both sides with flour. 

·        On another plate spread out ½ cup fine dry breadcrumbs.
·        Beat 2 eggs and pour onto another dinner plate.
·        Dip both sides of each potato patty into the egg and then into the breadcrumbs.
·        Preheat oven to 325 degrees.
·        In a large frying pan, heat 2 tbsp butter and 1 tbsp vegetable oil over medium heat.

·        Fry the patties in batches until golden on both sides.
·        Put the patties on a baking sheet and keep warm in the oven.  (They can stay there for half an hour or more while you get everything else ready.)

·        Sprinkle with chopped dill and serve with Mushroom Sauce or a dollop of Sour Cream.

Be sure to let your guests know that the patties have a surprise in the center!  Otherwise, they may think they are delicious but uncooked in the middle.  J

Mushroom Sauce from Marta Pisetka Farley’s Festive Ukrainian Cooking: 
Yum, Yum, YUM!