International kitchen

Potato and mushroom cakes

Name: Potato and mushroom cakes
Cook time: 60 min
Total time: 60 min
Yield: 7 servings
Cuisine: International
Ingredients: squirt-like; 0.5 kg Potatoes; 100g Mushrooms; 1 pc onion; vegetable-like oil; salt to taste

How to make "Pies with potatoes and mushrooms": Puffy yeast, Potatoes, Mushrooms and Onions are on the lungs. Step-by-step recipe with photo, 23 stages, total time -

PrepNot statedCook60 minServes7LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
Set aside about 60 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
One pound of potatoes to peel, and put to cook on fire.
02
Ready potatoes to stretch and put in a salad bowl or any other deep dish.
03
Cut the onions and mushrooms finely. My mushrooms have been noble, frozen since last season.
04
In the pan, warm up vegetable oil and roast the onions with mushrooms stirring, until ready, for about 10 minutes.
05
Put mushrooms with onions to potatoes.
06
Mix the mushroom topping for the pies. Before starting to mold cakes, you need to wait until the filling of mushrooms and potatoes completely cools down.
07
Cut the finished layered yeast dough into squares. Slightly stretching each square to put the filling on it with a tablespoon.
08
Wrap the cake in an arbitrary manner. If the dough sticks to your hands, just sprinkle them with flour.
09
On the pan, line the paper for baking and lay the cakes on it. Bake in the oven at a temperature of 180-200 degrees, about 25-30 minutes.
10
It is best to eat potato cakes while they are hot.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Аймкук; view original image record .