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POTATO-MUSHROOM CAKES


By Indulging Life (Visit website)



So, today we had a fry day, which means that everything for dinner was fried: breaded zucchini (http://indulginglife.blogspot.com/2010/09/two-way-zucchini.html#more), spicy spheres (http://indulginglife.blogspot.com/2010/10/spicy-spheres.html#more), and potato-mushroom cakes, with side of marinara sauce and simple salad with tahini dressing (http://indulginglife.blogspot.com/2010/11/simlpe-salad-with-tahini-dressing.html#more). Not healthy at all, but so darn yummy!

Potato-Mushroom Cakes on FoodistaPotato-Mushroom Cakes

POTATO-MUSHROOM CAKES (15 cakes)
Ingredients:
6 button mushrooms
4 medium potatoes
½ cup shredded mozzarella cheese
1 egg, lightly beaten
¼ tsp salt
½ tsp black pepper
¼ tsp turmeric powder
½ tsp ginger powder
1 garlic clove, grated or pressed
½ of a small onion
7 tbsp all-purpose flour
oil for frying

Directions:
In a food processor, chop mushrooms and half of an onion and transfer them into a big bowl. Add the grated or pressed garlic. Peel, wash, dry, grate potatoes, squeeze the juices out with your hands, and put them into the same bowl. Add lightly beaten egg, cheese, salt, black pepper, spices, flour, and mix to combine.

Into a skillet, pour about half inch of oil and let it heat over medium heat. Scoop one ice-cream scoop of mix at a time, drop it into skillet, and slightly press with your hand to form a cake. Fry for 5 minutes on each side.


TIP: Instead of mozzarella, you can use your favorite kind of cheese and you can certainly spice it up!


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