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★★★★★1264 Reviews: #BestRecipe >>> MUSHROOM STUFFED POTATO CAKES
#recipes #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking #breakfast
Hello, all. Yups I come with very delicious recipes. This dish has a distinctive taste, all flavors are mixed together to create a super duper delicious taste.
The ingredients are still natural and easily available to all of you can try to make it immediately at home.
So, what are you waiting for? Feel and enjoy this dish and good luck.
Fixings
Strategy
- 1 kg potatoes, stripped and diced
- 3/4 container sans gluten plain flour. Customary plain flour will likewise work
- Salt and pepper to taste
- For the mushroom filling
- 250g mushrooms, finely diced
- 1 medium onion, finely cleaved
- 2 garlic cloves, finely cleaved
- 15g dill, generally cleaved
- 1 tbsp oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Squeeze of bean stew drops
- More oil for searing
- Add the diced potatoes to an extensive skillet and spread with water. Heat to the point of boiling, bring down the warmth and leave to stew until cooked through (20-30 minutes). Channel, squash and season well with salt and pepper. Leave to cool while you make the filling.
- Warmth 1 tbsp oil in a griddle and sauté the onions for around 5 minutes. Include the garlic, mushrooms, lemon juice, bean stew chips and season to taste with salt and pepper. Cook for around 15 minutes or until the mushrooms and delicate and a large portion of the fluid has dissipated. Remove the warmth and overlap in the slashed dill.
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- For the complete recipe click here
Thank you for coming to my blog and good luck
