Ingredients with Measurements:
- 2 cups of grated potatoes
- 1/2 cup of all-purpose flour
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1 cup of sliced mushrooms
- 2 tablespoons of chopped fresh herbs (such as parsley, thyme, and chives)
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, flour, egg, salt, and pepper. Mix until well combined.
2. Heat olive oil in a frying pan over medium heat. Once hot, add sliced mushrooms and minced garlic. Cook until mushrooms are tender and lightly browned, about 5-7 minutes.
3. Add chopped herbs to the pan and stir to combine. Remove from heat and set aside.
4. Heat a large frying pan over medium heat. Once hot, add a tablespoon of olive oil.
5. Using a tablespoon, scoop the potato mixture and drop it onto the pan. Flatten the mixture into a pancake shape with a spatula.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Repeat with the remaining potato mixture until all pancakes are cooked.
8. Serve the ruchanki topped with the mushroom and herb mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan: medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Instead of grated potatoes, you can use mashed potatoes or sweet potatoes.
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of olive oil, you can use vegetable oil or coconut oil.
- Instead of mushrooms, you can use any other type of vegetable, such as bell peppers or zucchini.
Variations:
- Add cooked bacon or sausage to the mushroom and herb mixture for a meatier version.
- Top the ruchanki with sour cream or Greek yogurt for a creamier taste.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients.
- Use a non-stick frying pan to prevent the ruchanki from sticking.
- Keep the cooked ruchanki warm in the oven at 200°F until ready to serve.
Storage instructions:
- Store any leftover ruchanki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the ruchanki in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ruchanki on a platter with the mushroom and herb mixture on top.
- Garnish with additional fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the ruchanki are falling apart, add more flour to the mixture to help bind the ingredients together.
- If the ruchanki are not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure to cook the ruchanki until they are fully cooked and crispy to prevent any foodborne illnesses.
Food history:
- Ruchanki is a traditional Polish dish that is typically made with grated potatoes and flour.
Flavor profiles:
- The ruchanki are crispy and savory, while the mushroom and herb mixture adds a earthy and herbaceous flavor.
Serving suggestions:
- Serve the ruchanki as an appetizer or a main dish.
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Region: Polish